Ginger Cashew Chicken
- 3/4 pound boneless skinless chicken breasts cut into 1" cubes
- 2 onions chopped
- 2 celery stalks chopped
- 3 garlic cloves minced
- 1 cup sliced mushrooms
- 1 cup bean sprouts
- 1 cup trimmed snow peas
- 1/4 cup unsalted dry-roasted cashews
- 1 tablespoon minced peeled gingerroot
- 1 tablespoon reduced-sodium soy sauce
- 3 cups hot cooked brown rice
- Pickled ginger
Spray a large nonstick skillet or wok with nonstick cooking spray; heat. Add the chicken and cook, stirring as needed, until lightly browned, about 3 minutes. Transfer to a plate.
Spray the same skillet with more nonstick cooking spray; heat. Add the onions, celery and garlic; cook, stirring as needed, about 5 minutes.
Add the mushrooms, bean sprouts, snow peas, cashews, ginger, soy sauce and the chicken; cook, stirring as needed, until the chicken is cooked through and the vegetables are tender, 4 to 5 minutes.
Serve the rice, topped with the chicken mixture; garnish with pickled ginger.
This recipe yields 4 servings.
Per Serving: 361 Calories, 7 g Total Fat, 1 g Saturated Fat, 53 mg Cholesterol, 237 mg Sodium, 47 g Total Carbohydrate, 5 g Dietary Fiber, 29 g Protein, 67 mg Calcium.
Serving Provides: 2 Breads, 1 Fruit/Vegetable, 3 Protein/Milk, 1 Fat.
Points Per Serving: 7.