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Cashew Chicken
Yield: Makes 4 servings
Ingredients:
10
ounces boneless skinless chicken breasts, cut into 1X1/2-inch pieces
1
tablespoon cornstarch
1
tablespoon dry white wine
1
tablespoon reduced-sodium soy sauce
1/2
teaspoon garlic powder
1
teaspoon vegetable oil
6
green onions, cut into 1-inch pieces
2
cups sliced mushrooms
1
red or green bell pepper, cut into strips
1
can (6 ounces) sliced water chestnuts, rinsed and drained
2
tablespoons hoisin sauce (optional)
2
cups hot cooked white rice
1/4
cup cashews, toasted
Preparation:
1.
Place chicken in large resealable food storage bag. Blend cornstarch, wine, soy sauce and garlic powder in small bowl until smooth. Pour over chicken pieces. Seal bag; turn to coat. Marinate in refrigerator 1 hour. Drain chicken; discard marinade.
2.
Heat oil in wok or large nonstick skillet over medium-high heat until hot. Add onions; stir-fry 1 minute. Add chicken; stir-fry 2 minutes or until browned. Add mushrooms, bell pepper and water chestnuts; stir-fry 3 minutes or until vegetables are crisp-tender and chicken is cooked through. Stir in hoisin sauce; cook and stir 1 minute or until heated through.
3.
Serve chicken and vegetables over rice. Top servings evenly with cashews. Serve immediately.
Nutritional Information:
| Serving Size: 1 cup chicken and stir-fry mixture with 1/2 cup rice and 1 tablespoon cashews | |
| Sodium | 83 mg |
| Protein | 18 g |
| Fiber | 3 g |
| Carbohydrate | 34 g |
| Cholesterol | 36 mg |
| Saturated Fat | 1 g |
| Total Fat | 7 g |
| Calories from Fat | 23 % |
| Calories | 274 |
Dietary Exchange:
| Starch | 1-1/2 |
| Fat | 1/2 |
| Meat | 2 |
| Vegetable | 1-1/2 |
This recipe appears in:
Chinese
