Spicy Lemon Chicken with Cashews
- Number of Servings: 4
Ingredients
SAUCE1/8 tsp ginger1 Tbsp minced garlic2 Tbsp low-sodium soy sauce2 Tbsp white wine vinegar2 Tbsp 99% fat free chicken broth1 1/2 Tbsp splenda3 Tbsp lemon juice1 tsp lemon zest1/8 tsp crushed red pepper flakes1/8 tsp cayenne pepper1 1/2 tsp cornstarch dissolved in 2 Tbsp cold waterSTIR-FRY1 lb boneless, skinless chicken breasts1 1/2 Tbsp cornstarch1/2 cup dry roasted cashews1/2 Tbsp olive oil1/2 Tbsp vegetable broth1 tsp sesame oil2 medium bell peppers, cut into 1 inch pieces1 cup snap peas
Make the Sauce: Combine all sauce ingredients except the dissolved cornstarch in a small bowl; then stir in the dissolved cornstarch.
Stir-Fry: Slice the chicken across the grain into 1/4" strips. Transfer to a bowl and toss with cornstarch.
Heat a large wok. Add cashews and toss over high heat until they begin to brown, about 15 minutes; transfer nuts to a bowl.
Heat the olive oil and 1/2 tsp sesame oil in the wok. Add the chicken, spreading the strips in a single layer, and stir-fry over high heat until golden and just cooked through, about 3 minutes. Add the chicken to the cashews in the bowl.
Heat remaining sesame oil in the wok. Add the bell peppers and stir-fry over high heat for 30 seconds. Add the snow peas and stir-fry until vegetables are tender crisp, about 2 minutes. Return the chicken and nuts to the wok. Stir the sauce and then add it to the wok. Stir-fry until the sauce is clear, about 2 minutes. Serve over rice.
Number of Servings: 4
Recipe submitted by SparkPeople user SLJGEMINI75.
Stir-Fry: Slice the chicken across the grain into 1/4" strips. Transfer to a bowl and toss with cornstarch.
Heat a large wok. Add cashews and toss over high heat until they begin to brown, about 15 minutes; transfer nuts to a bowl.
Heat the olive oil and 1/2 tsp sesame oil in the wok. Add the chicken, spreading the strips in a single layer, and stir-fry over high heat until golden and just cooked through, about 3 minutes. Add the chicken to the cashews in the bowl.
Heat remaining sesame oil in the wok. Add the bell peppers and stir-fry over high heat for 30 seconds. Add the snow peas and stir-fry until vegetables are tender crisp, about 2 minutes. Return the chicken and nuts to the wok. Stir the sauce and then add it to the wok. Stir-fry until the sauce is clear, about 2 minutes. Serve over rice.
Number of Servings: 4
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 286.6
- Total Fat: 11.0 g
- Cholesterol: 66.0 mg
- Sodium: 461.8 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 1.6 g
- Protein: 30.1 g
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