Cashew Chicken (diabetic)

By Joan_Z

Ingredients

• 10 oz. boneless, skinless chicken breasts cut into 1x1/2 inch pieces (cubed)
• 1 Tbsp. cornstarch
• 1 Tbsp. dry white wine
• 1 Tbsp. reduced sodium soy sauce
• 1/2 tsp. garlic powder
• 1 tsp. vegetable oil
• 6 green onions - cut into 1 inch pieces
• 2 cups sliced fresh mushrooms
• 1 red or green bell pepper, cut into strips
• 1 6 oz can sliced water chestnuts, rinsed & drained
• 2 Tbsp. hoisin sauce
• 2 cups hot cooked rice
• 1/4 cup cashews - toasted

Preparation

Step 1

Place chicken in a large resealable food storage bag. Whisk cornstarch, wine, soy sauce and garlic powder in a small bowl until smooth and well blended. Pour over chicken. Seal bag, turn to coat evenly. Marinate in refrigerator 1 hour.

Drain chicken; discard marinade. Heat oil in nonstick skillet over medium-high heat. Add green onions; cook and stir 1 minute. Add chicken; cook and stir 2 minutes or until browned. Add mushrooms, bell pepper and water chestnuts; cook and stir 3 mintues or until vegetables are crisp tender and chicken is cooked through. Stir in hoisin sauce, if desired; cook and stir 1 minutes or until heated through.

Serve chicken and vegetables over rice. Top with cashews.