Chinese Cashew Chicken
- Number of Servings: 6
Ingredients
1 lb Boneless, Skinless Chicken Breasts (raw) cut into 1/2 inch pieces2 tsp Sesame Oil1 Medium Red Bell Pepper, Sliced1 tsp Corn Starch1/2 C Cashews2 scallions, slicedMarinade:1/2 C Soy Sauce1/2 C Rice Vinegar1/2 C Fat Free Chicken Broth4 TBSP Chopped Fresh Ginger6 Medium Garlic Cloves
Mix together marinade ingredients. Pour half of marinade over chicken, cover and refrigerate. Reserve other half of marinade for later.
Heat sesame oil in wok or skillet on high. When hot, add chicken. (Avoid adding marinade to hot oil--use a slotted spoon.) Save and add garlic and ginger from chicken marinade and then discard leftover juice. Stir fry chicken until done and remove. Add bell pepper slices and fry for 2 minutes.
Add and whisk cornstarch to reserved marinade. Combine chicken and marinade to peppers in skillet and fry for 2 more minutes. Remove from heat. Salt and pepper to taste and garnish with sliced scallions and cashews. Serve over rice.
Makes 6 servings.
Rice is not included in nutritional information in this recipe.
Number of Servings: 6
Recipe submitted by SparkPeople user ONEDERLICH.
Heat sesame oil in wok or skillet on high. When hot, add chicken. (Avoid adding marinade to hot oil--use a slotted spoon.) Save and add garlic and ginger from chicken marinade and then discard leftover juice. Stir fry chicken until done and remove. Add bell pepper slices and fry for 2 minutes.
Add and whisk cornstarch to reserved marinade. Combine chicken and marinade to peppers in skillet and fry for 2 more minutes. Remove from heat. Salt and pepper to taste and garnish with sliced scallions and cashews. Serve over rice.
Makes 6 servings.
Rice is not included in nutritional information in this recipe.
Number of Servings: 6
Recipe submitted by SparkPeople user ONEDERLICH.
Nutritional Info Amount Per Serving
- Calories: 169.7
- Total Fat: 7.6 g
- Cholesterol: 36.7 mg
- Sodium: 912.2 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 1.0 g
- Protein: 17.5 g
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