HG's Veggie-Loaded Cashew Chicken

Serving Size: 1/2 of recipe (about 1 1/2 cups) Calories: 318 Fat: 9.5g Sodium: 863mg Carbs: 25g Fiber: 3g Sugars: 10g Protein: 33.5g PointsPlus® value 8*
Photo by Abigail M.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup fat-free chicken broth

  • 1/2

    tbsp. cornstarch

  • 1

    tbsp. reduced-sodium/lite soy sauce

  • 1

    tbsp. seasoned rice vinegar

  • 1/4

    tsp. ground ginger

  • 2

    cups quartered mushrooms

  • 1

    cup chopped onion

  • 1

    tsp. chopped garlic

  • 8

    oz. raw boneless skinless chicken breast, cut into bite-sized pieces

  • 1/8

    tsp. each salt and black pepper

  • 1

    cup snow peas

  • 1/4

    cup unsalted roasted cashews

  • 2

    tbsp. chopped scallions

Directions

In a medium bowl, stir cornstarch into broth until dissolved. Mix in soy sauce, vinegar, and ginger. Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Add mushrooms, onion, and garlic. Cook and stir until slightly softened, 5 - 6 minutes. Season chicken with salt and pepper, and add to the wok. Add snow peas and cashews. Cook and stir for about 4 minutes, until chicken is fully cooked. Stir sauce mixture, and add to the wok. Cook and stir until sauce has slightly thickened, about 2 minutes. Top with scallions, and dig in!

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