Cashew Chicken

Cashew Chicken

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    * 3 tablespoons reduced-sodium soy sauce, divided

  • 1

    * 1 tablespoon sherry or reduced-sodium chicken broth

  • ¾

    * ¾ teaspoon sesame oil, divided

  • 1

    * 1 pound boneless skinless chicken breasts, cut into 1-inch pieces

  • 1

    * 1 tablespoon cornstarch

  • * ⅓ cup reduced-sodium chicken broth

  • 1

    * 1 tablespoon sugar

  • 1

    * 1 tablespoon rice vinegar

  • 1

    * 1 tablespoon hoisin sauce

  • ½

    * ½ teaspoon minced fresh gingerroot

  • ¼

    * ¼ teaspoon salt

  • 2

    * 2 teaspoons canola oil, divided

  • 1-½

    * 1-½ cups fresh snow peas

  • 2

    * 2 medium carrots, julienned

  • 1

    * 1 can (8 ounces) sliced water chestnuts, drained

  • ¼

    * ¼ cup unsalted cashews, toasted

  • * Hot cooked rice, optional

Directions

* In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry or broth and 1/2 teaspoon sesame oil; add the chicken. Seal bag and turn to coat. Refrigerate for 30 minutes. * In a small bowl, combine cornstarch and broth until smooth. Stir in the sugar, vinegar, hoisin sauce, ginger, salt, and remaining soy sauce and sesame oil; set aside. * Drain chicken and discard marinade. In a large nonstick wok or skillet, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm. * In the same pan, stir-fry peas and carrots in remaining oil until crisp-tender. Add water chestnuts. * Return chicken to the pan. Stir sauce mixture and stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Sprinkle with cashews. Serve with rice if desired. Yield: 4 servings. Nutrition Facts: 1 cup (calculated without cooked rice) equals 301 calories, 10 g fat (2 g saturated fat), 63 mg cholesterol, 590 mg sodium, 25 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.


Nutrition

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