Cashew Chicken 2
Source of Recipe
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Recipe Introduction
servings 4
points 5
List of Ingredients
10 ounces boneless skinless chicken breasts, cut into 1×1/2-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 roasted cashews Recipe
1. Place chicken in large resealable plastic 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, 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.
3. Serve chicken and vegetables over rice. Top servings evenly with cashews. Serve immediately.
Nutrients per Serving
Calories 274
Calories from Fat 23 %
Total Fat 7 g
Saturated Fat 1 g
Cholesterol 36 mg
Carbohydrate 34 g
Fiber 3 g
Protein 18 g
Sodium 83 mg
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