Cashew Chicken

• 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
• 1 Tbsp. corn starch
• 1 Tbsp. reduced-sodium soy sauce
• 1 Tbsp. oil, divided
• 2 cloves garlic, minced
• 2 tsp. minced gingerroot
• 2 green peppers, finely chopped
• 1/4 cup Kraft Catalina Dressing
• 1/2 cup salted roasted cashews

1. Combine chicken, corn starch and soy sauce.
2. Refrigerate 15 min.
3. to marinate.
4. Heat 1-1/2 tsp.
5. oil in wok or large skillet on high heat.
6. Add garlic and ginger; stir-fry 1 min.
7. Add chicken; stir-fry 4 to 5 min.
8. or until lightly browned.
9. Remove from wok.
10. Add remaining oil and peppers to wok; stir-fry on medium-high heat 2 min.
11. Add chicken; stir-fry 2 min.
12. or until done.
13. Stir in dressing.
14. Spoon onto platter; top with nuts.

chicken breasts, corn starch, soy sauce, oil, garlic, gingerroot, green peppers, cashews

Taken from www.kraftrecipes.com/recipes/cashew-chicken-125557.aspx (may not work)