Cashew Chicken with Ginger

By jeknudson

Ingredients

• 2 tablespoons cornstarch
• 1 tablespoon brown sugar
• 1 -1/4 cups chicken broth
• 2 tablespoons soy sauce
• 3 tablespoons canola oil, divided
• 1 -1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 1 /2 pound sliced fresh mushrooms
• 1 small green pepper, cut into strips
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 -1/2 teaspoons grated fresh gingerroot
• 4 green onions, sliced
• 3 /4 cup salted cashews
• Hot cooked rice

Details

Adapted from tasteofhome.com

Preparation

Step 1

Mix first four ingredients until smooth. In a large skillet, heat 2 tablespoons oil over medium-high heat; stir-fry chicken until no longer pink. Remove from pan.
In same pan, heat remaining oil over medium-high heat; stir-fry mushrooms, pepper, water chestnuts and ginger until pepper is crisp-tender, 3-5 minutes. Stir broth mixture and add to pan with green onions; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes.
Stir in chicken and cashews; heat through. Serve with rice.

3/4 cup chicken mixture: 349 calories, 19g fat (3g saturated fat), 64mg cholesterol, 650mg sodium, 18g carbohydrate (6g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 3 fat, 1 starch.