Cantonese Chicken Chop Suey

Yael

Sun, Sep 12 2004, 2:27 am

No need to order out from the neighborhood Chinese restaurant. Just whip up this sweet-and-saucy chicken dish instead!

Ingredients:
1 cup uncooked regular long-grain rice
1 pound boneless skinless chicken breast halves
1/2 teaspoon peppered seasoned salt or 1/4 teaspoon salt
1 bag (1 pound) fresh stir-fry vegetables (4 cups)
1/2 cup water
1/2 cup classic-style stir-fry sauce
1 tablespoon honey
2 cups chow mein noodles
1/4 cup cashew pieces

Directions:
1. Cook rice as directed on package.
2. While rice is cooking, cut chicken into 1/2-inch pieces. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with seasoned salt. Stir-fry 4 to 6 minutes or until brown.
3. Add vegetables and water to skillet. Heat to boiling; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in stir-fry sauce and honey; heat through.
4. Divide rice and noodles among bowls. Top with chicken mixture. Sprinkle with cashews.