Cashew ChickenSubmitted by: WARLOCKSMISTRES
1 t peanut oil
3 garlic cloves, minced
1/2 t black pepper
280 g chicken breast
1 cup chicken broth
1 T BRAGG
1/2 T low-sodium soy sauce
2 stalks celery, sliced into 1/2 inch pieces
2 carrots, diagonally sliced
1/2 cup broccoli, par-boiled
1/2 cup green beans, trimmed, cut in half, and par-boiled
1/2 cup snap peas, trimmed
1 can water chestnuts, drained
1 1/2 T cornstarch
4 T dry-roasted unsalted cashews, chopped
Add 3/4 cup of broth, BRAGG, soy sauce, vegetables, and water chestnuts to chicken and bring to a simmer. Reduce heat to low, cover and simmer until chicken is cooked through, about 5 minutes.
Dissolve cornstarch in remaining 1/4 cup of broth. Add cornstarch mixture to skillet and simmer until sauce thickens, stirring constantly, about 1 minute.
Serve with 1/2 cup rice per serving.
Number of Servings: 5
Recipe submitted by SparkPeople user WARLOCKSMISTRES.
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I recalculated all the nut. info, adding 2.5 C of rice and using veg. broth, instead of chicken. The nutritional info is as follows: CALORIES: 259.1; TOTAL FAT: 5.2; SAT: 1.1; POLY: 1.1; MONO: 2.5; CHOLESTEROL: 32.9; SODIUM: 512.1; POTASS: 461.7; CARB: 36.3; FIBER: 2.7; SUG: 2.8; PROTEIN: 21.3 :) - 6/9/11