FROM: Planters® Nuts
PREP TIME: 20
COOK TIME: 10
A classic Asian dish with a touch of mustard and a splash of wine made in a jiffy.
1 medium green bell pepper, cut into strips
1 medium red bell pepper, cut into strips
2 Tbsp. PLANTERS Peanut Oil, divided
2 lb. boneless skinless chicken breast halves, cut into thin strips
1/2 cup GREY POUPON Dijon Mustard
1/4 cup white wine
1/2 tsp. cornstarch
1/3 cup PLANTERS Cashews, coarsely chopped
Hot cooked MINUTE White Rice, (optional)
Cook and stir peppers in 1 Tbsp. oil in large skillet on high heat until tender-crisp. Remove from pan; keep warm. Cook and stir chicken in remaining oil in same pan until cooked through. Remove from pan; keep warm. Blend mustard, wine and cornstarch; add to skillet. Cook on medium-high heat, stirring constantly until mixture thickens. Return chicken and peppers to pan; cook with sauce for 3 to 4 minutes or until heated through. Stir in cashews. Serve over rice.
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1 green bell pepper
1 red bell pepper
PLANTERS Peanut Oil
2 lb. boneless skinless chicken breast
GREY POUPON Dijon Mustard
MINUTE White Rice, (optional)