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
Ingredients
- 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
Instructions
- In a bowl, mix cornstarch, soy sauce and sugar
- Heat oil in a large nonstick skillet over medium-high heat
- Add chicken; stir-=fry until chicken looks opaque
- Reduce heat to low
- Add pea pods, mushrooms and broth
- Cover and cook on medium-low heat for 2 minutes
- Remove cover, add soy sauce mixture and cook until thickened, stirring constantly
- Simmer uncovered until vegetables are tender and chicken is cooked through
- Spoon onto serving plates and sprinkles with slice green onions and cashews.
Recipe edited by Terry Grieco Kenny for DietsInReview.com
