Cashew Chicken
Source of Recipe
ws
Recipe Introduction
servings 4
points 6
List of Ingredients
1 can (6 ounces) sliced water chestnuts, rinsed and drained
1/2 teaspoon garlic powder
1 tablespoon dry white wine
1 teaspoon vegetable oil
2 cups sliced mushrooms
2 cups hot, cooked white rice
2 tablespoons Hoisin Sauce (optional)
12 ounces boneless skinless chicken breasts, cut into 1 x 1/2 inch pieces
1 tablespoon cornstarch
1 tablespoon reduced sodium Soy Sauce
6 green onions, cut into 1 inch pieces
1 red or green bell pepper, thinly sliced
1/4 cup roasted cashews Recipe
Place chicken in large resealable plastic food storage bag. Combine cornstarch, wine, soy sauce and garlic powder in small bowl; whisk until well blended. Pour over chicken pieces. Seal bag; toss to coat. Marinate in refrigerator 1 hour. Drain chicken; discard marinade.
Heat oil in wok or large nonstick skillet until hot. Add onions; stir-fry 1 minute. Add chicken; stir-fry 2 minutes or until browned. Add mushrooms, pepper and water chestnuts; stir-fry 3 minutes or until vegetables are crisp-tender and chicken is no longer pink in center. Stir in hoisin sauce; cook and stir 1 minute or until heated through.
Serve chicken and vegetables over rice. Top each serving evenly with cashews. Serve immediately.
Nutrition Facts:
Amount Per Serving: Calories 274
Fat 7 g, Cholesterol 36 mg,
Sodium 83 mg,
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