HG's Veggie-Loaded Cashew Chicken

By asally04

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*

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

Preparation

Step 1

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!