Cashew Chicken
- Number of Servings: 4
Ingredients
10 ounces boneless skinless chicken breast cut u=into 1 x 1/2 inch pieces1 tablespoon cornstarch 1 tablespoon reduced sodium soy sauce1 garlic clove 1 teaspoon vegetable oil6 green onions. cut into 1 inch pieces 2 cups sliced mushrooms1 red or green pepper cut into strips1 can ( 6 oz) water chestnuts, rinsed and drained2 cups hot cooked rice1/4 cup cashews, toasted
1. Place chicken in large resealable food storage bag. Blens cornstarch, soy sauce, and crushed garlic ( or use garlic powder) in small bowl until smooth. Pour over chicken pieces. seal Bag toss to coat. Marinate in fridge for 1 hour. Drain chicken , discard marinade.
2. Heat Oil in wok or latge non stick skillet over medium-high heat until hot. Add Onions, stir fry for 1 min. Add chicken. Strifry 2 min or until browned. Add mushrooms, pepper, and water chestnuts. Stir fry 3 min or until veg's are crisp tender and chicken is cooked through
3. Serve chicken and vegetables over rice. Top servings evenly with cashews. Serve Immediately.
Note I also sometimes add snow peas and baby corn to this as well.
Number of Servings: 4
Recipe submitted by SparkPeople user PALYWO.
2. Heat Oil in wok or latge non stick skillet over medium-high heat until hot. Add Onions, stir fry for 1 min. Add chicken. Strifry 2 min or until browned. Add mushrooms, pepper, and water chestnuts. Stir fry 3 min or until veg's are crisp tender and chicken is cooked through
3. Serve chicken and vegetables over rice. Top servings evenly with cashews. Serve Immediately.
Note I also sometimes add snow peas and baby corn to this as well.
Number of Servings: 4
Recipe submitted by SparkPeople user PALYWO.
Nutritional Info Amount Per Serving
- Calories: 369.4
- Total Fat: 4.8 g
- Cholesterol: 34.4 mg
- Sodium: 412.1 mg
- Total Carbs: 60.0 g
- Dietary Fiber: 5.2 g
- Protein: 21.6 g
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