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Cashew Chicken

A recipe for a fresh and flavorful Asian dinner.

Per Serving: 183 calories, 7 g fat, 20 g protein, 10 g carbohydrates, 2 g fiber, 22 mg cholesterol, 288 mg sodium
Yield: Serves 6


  • 2 Tbsp. cornstarch
  • ¼ cup reduced sodium soy sauce
  • ½ tsp. granulated sugar
  • 2 tsp. olive oil
  • 12 oz boneless skinless chicken breasts, sliced thinly crosswise then into 1-inch pieces
  • ½ lb. fresh snow pea pods, strings removed
  • ½ lb. mushrooms, sliced
  • 1 cup reduced-sodium chicken broth
  • 4 green onions, sliced
  • ½ cup roasted cashews


  1. In a bowl, mix cornstarch, soy sauce and sugar
  2. Heat oil in a large nonstick skillet over medium-high heat
  3. Add chicken; stir-=fry until chicken looks opaque
  4. Reduce heat to low
  5. Add pea pods, mushrooms and broth
  6. Cover and cook on medium-low heat for 2 minutes
  7. Remove cover, add soy sauce mixture and cook until thickened, stirring constantly
  8. Simmer uncovered until vegetables are tender and chicken is cooked through
  9. Spoon onto serving plates and sprinkles with slice green onions and cashews.

Recipe edited by Terry Grieco Kenny for

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This is an awful lot of weight watchers points

posted Oct 4th, 2008 11:09 pm


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