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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 129.6
  • Total Fat: 7.8 g
  • Cholesterol: 6.9 mg
  • Sodium: 661.3 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 1.1 g
  • Protein: 4.6 g

View full nutritional breakdown of Chicken Cashew Stir Fry calories by ingredient
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Chicken Cashew Stir Fry

Submitted by: LIVEN2BPINK

Introduction

This is a great basic recipe from which you can vary the ingredients as you like. This is a great basic recipe from which you can vary the ingredients as you like.
Number of Servings: 6

Ingredients

    1/2 cup fat free reduced sodium chicken broth
    3T oyster sauce ( ex. Kame)
    1 1/2 T cornstarch
    1 1/2 T honey
    1 T low sodium soy
    2 t rice wine vinegar ( or rice vinegar)
    1/2 t salt ( this I omitted)
    2 T oil divided
    1 cup chopped green onions, divided
    1 small onion, cut into 8 wedges
    1 cup julienne cut red bell pepper
    1/2 cup sliced carrot
    1 cup sliced mushrooms ( this I omitted)
    1 cup snow peas
    1 pound skinned, boned chicken thighs or breasts cut into bite size pieces
    1/4 cup canned pineapple in juice, drained
    1/3 cup cashews
    1/2-1 t crushed red pepper
    6 cups cooked long grain or brown rice
    Not all ingredients listed for the calculator.


Directions


Step 1
Combine first seven ingredients in a small bowl and set aside
Step 2 Chop and have prepared the veggies
Step 3 Heat 1 T oil in pan in large skillet or wok over med high heat. Add 1/2 cup green onions and onion wedges and stir fry for one min.
Add Bell Peppers and carrot stir fry for 2 min.
Add mushrooms and peas, stir fry for 2 min
Remove from pan and keep warm
Step 4
Heat 1 T oil over med high heat
Add chicken and stir fry for 5 minutes
Add broth mixture, veggies, pineapple cashews and crushed red pepper
Bring to a boil and cook one min until thickened. Stir in the remaining 1/2 cup green onions. serve with rice
Serves 6
1 1/3 cup stir fry with 1 cup rice
474 calories
11.8 grams of fat
Protein 22.5
Carb 68.5 with rice
Fiber 3.8
Sodium 553 mg.

Number of Servings: 6

Recipe submitted by SparkPeople user LIVEN2BPINK.






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