Cooking Light Cashew Chicken w/sugar snap peas added
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 3/4 teaspoons cornstarch, divided3 tablespoons low-sodium soy sauce, divided2 T. wine1 teaspoon rice wine vinegar1.5 teaspoon sugar1 teaspoon hot pepper sauce (such as Tabasco)1 pound chicken breast tenders, cut lengthwise into thin strips1/2 cup coarsely chopped unsalted cashews2 tablespoons canola oil2 cups julienne-cut red bell pepper (about 1 large)1 teaspoon minced garlic1/2 teaspoon minced peeled fresh ginger3 tablespoons thinly sliced green onions1 cup sugar snap peas
1. Combine 2 teaspoons cornstarch, 2 tablespoons soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk.
2. Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.
3. Heat a large nonstick skillet over medium-high heat. Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently. Remove from pan.
4. Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned. Remove chicken from pan; place in a bowl. Add bell pepper to pan; sauté 2 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick. Sprinkle with cashews and green onions.
Quick rice pilaf: Cook 1 (10-ounce) package frozen white rice (such as Birds Eye SteamFresh) according to package directions. Combine cooked rice, 2 tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
Number of Servings: 4
Recipe submitted by SparkPeople user LOLLYPAUL.
2. Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.
3. Heat a large nonstick skillet over medium-high heat. Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently. Remove from pan.
4. Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned. Remove chicken from pan; place in a bowl. Add bell pepper to pan; sauté 2 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick. Sprinkle with cashews and green onions.
Quick rice pilaf: Cook 1 (10-ounce) package frozen white rice (such as Birds Eye SteamFresh) according to package directions. Combine cooked rice, 2 tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
Number of Servings: 4
Recipe submitted by SparkPeople user LOLLYPAUL.
Nutritional Info Amount Per Serving
- Calories: 346.3
- Total Fat: 16.3 g
- Cholesterol: 65.7 mg
- Sodium: 519.7 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 3.1 g
- Protein: 31.5 g
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