Rice
1. Pour Rice from pouch into 2-quart saucepan; add 1 1/2 cups water. Heat just to boiling. reduce heat to low; cover and simmer about 20 minutes, without stirring, until rice is tender and liquid is absorbed. Meanwhile, continue with step 2.
Chicken
2. Cut chicken into 1-inch pieces; pat dry if necessary. Empty Seasoned Cornstarch into medium bowl.* Add chicken; stir until completely coated. Heat 2 tablespoons oil in 10-inch nonstick** skillet over medium-high heat; rotate skillet until oil covers bottom.
3. Carefully add chicken to hot oil; cook about 7 minutes, stirring occasionally, until deep golden brown on all sides and no longer pink in center.
Sauce
4. Reduce heat to medium. Stir in Cashew Sauce and 1/2 cup water. Simmer uncovered about 2 minutes or until hot. Spinkle with Cashews. Serve with rice. Refrigerate leftovers.
Tips: *You can also use a food-storage plastic bag to coat chicken.
**If using skillet without nonstick finish, increase oil to 1/4 cup.
High Altitude (3500-6500 ft.): No change
Tip 1
In place of chicken, try making with pork tenderloin OR shrimp.
Tip 2
You can also add 2 cups cut-up vegetables, such as carrots, red or green bell pepper, or snow peas, with the chicken in step 3. Use 12-inch nonstick skillet, and cook vegetables until crisp-tender.
