Cashew Chicken Dijon

  The problem with writing up all the recipes we try is, it makes a girl feel predictable.  I’m a sucker for blue cheese, mushrooms will get my attention every time and, it turns out, I have a weakness for dijon mustard.
  Who knew?
Here’s what you need:
1 green pepper, cut into strips*
1  red pepper, cut into strips**
2 Tbsp peanut oil
2 lbs boneless skinless chicken breasts, cut into strips
1/2 c chicken broth
1/4 c  dijon mustard
1 tsp cornstarch
1/3 c cashews, coarsely chopped
rice to serve (optional)
*There was an ingredient mix up earlier in the week, so we used a poblano pepper instead of a bell pepper
**We also added onion.  Cook this with the peppers if you add it.
  Start by heating 1 Tbsp of oil in a large skillet.  When hot, cook your sliced peppers, stirring until tender.  Remove them from the skillet and set them aside to keep warm.
  Add your remaining Tbsp of oil and cook your chicken until cooked all the way through.  Set aside with the peppers.
  Mix your broth, mustard and cornstarch and add to the skillet.  Cook over medium high heat, stirring constantly, until thickened.  Return your chicken and peppers and cook, stirring, for 3-4 minutes until everything is well mixed and re-heated.  Stir in your cashews and serve.
  This turned out quite well, and had a surprisingly sophisticated taste for a recipe from Kraft thanks to the dijon mustard in it.  Big food manufacturers are great at coming up with easy recipes, but we tend to find the flavor to be bland.  That we substituted a spicier pepper and added onions may have something to do with it, but in general this seemed to be well written.  It’s a good stir-fry with a not-so-predictable flavor.  Plus, if you’re trying to watch your carb intake, it’s plenty good without any rice.
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