Szechwan Cashew Chicken

2 1/2 Tbsp. / 40 mL Watkins Ginger-Garlic Liquid Spice, divided
1 1/2 Tbsp. / 12.5 mL Watkins Spicy Garlic Soy Sauce
12 oz. / 340 g Skinless, Boneless Chicken Breast, cut into 1/8 inch / 0.3 cm wide strips
3 Cups / 750 mL Broccoli Florets
1 Cup / 250 mL Snow Pea Pods, cut in half
1 1/2 Cups / 375 mL Water
2 Tbsp. / 30 mL Cornstarch
3 Tbsp. / 45 mL Watkins Chicken Noodle Soup Base
1/4 Tbsp. / 1.2 mL Watkins Red Pepper Flakes (more if desired)
1 Cup / 250 mL Sliced Radishes
1/4 Cup / 60 mL Unsalted Dry Roasted Cashews
4 Cups / 1 L Hot Cooked Rice (try one of Watkins Harvest Treasures Rice Blends)

Combine 1 Tbsp. / 15 mL liquid spice with soy sauce; mix well. Add chicken strips; stir to coat well. Heat remaining 1 1/2 Tbsp. / 25 mL of liquid spice in 10 inch / 25 cm nonstick skillet over high heat. Stir-fry broccoli 1 minutes. Add snow peas; stir-fry 3 minutes or until vegetables are crisp-tender. Remove to plate. In same skillet, stir-fry chicken until lightly browned. Combine water, cornstarch, soup base and red pepper flakes; mix well. Stir into browned chicken; reduce heat to low. Cover and simmer 5 minutes or until noodles are tender, stirring occasionally. Return cooked vegetables to skillet; add radishes and cashews. Cook just enough to heat through. Serve over hot cooked rice. Makes 4 servings.

Nutritional Information Per Serving:
Calories 550, Protein 31g, Carbohydrates 73g, Sodium 790mg, Fat 15g, Saturated Fat 2g, Cholesterol 53mg, Dietary Fiber 5g

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