Spicy Cashew Chicken

Go this recipe out of the Lincoln Journal Star and finally tried it. It is REALLY yummy and SUPER easy! Those are my favorite kind of recipes!

Spicy Cashew Chicken

1 yellow onion, chopped
1 green pepper, cut into strips
1 lb boneless, skinless chicken breast, cut into 1/4 in slices or bite-size pieces
Vegetable oil or olive oil
1 cup picante or salsa (from mild to medium-hot, depending on taste)
4 Tbs soy sauce
4 tsp sugar
4 Tbs white cooking wine (apple juice or chicken broth)
1 cup cashews, halves or pieces (I used unsalted)
2 cups Rice (brown or white)

Pour 2 cups rice in a saucepan and add 4 cups water. Turn on heat to high until rice and water start to bubble.
Turn down heat source to low and put the lid on the pan. Don't peek until time is up. For brown rice: set timer for 35 minutes. For white rice: set timer for 20 minutes
While rice is steaming pour some oil into a skillet and turn heat to medium-high.
Add onion and pepper and saute until the veggies are crisp tender. Remove the veggies from pan and set aside.
Add more oil to skillet and add chicken pieces. Stir occasionally until the chicken is cooked evenly through and starting to brown.
While chicken is cooking, prepare the sauce in a medium sized bowl. Stir together the salsa, soy sauce, white wine and sugar.
When the chicken is cooked through and starting to brown, add the vegetables. Continue to heat through at a medium-low heat until bubbly. ( I continued to simmer until a thicker consistency)
Stir in 1/2 cup cashews
Transfer chicken to a serving bowl or platter and scatter another 1/2 cup cashews over the top.
When the rice timer says it is done, fluff it a little with a fork and transfer to serving bowl.

Makes 4 servings.