JIM'S CASHEW CHICKEN
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Chicken Breast, no skin, 1 unit (yield from 1 lb ready-to-cook (remove)Celery, cooked, 2.5 cup, diced (remove)Carrots, cooked, 7 carrot (remove)Cashew Nuts, oil roasted (salt added), 3 oz (18 kernels) (remove)Waterchestnuts (water chestnuts), 0.5 cup slices (remove)*Snap peas, 2 cup (remove)*Soy Sauce, 4 tbsp (remove)Corn Starch, 100 grams (remove)(1 TBSP.)Pepper, red or cayenne, 1 tbsp (remove)*Extra Light Olive Oil, 3 tbsp (remove)*Splenda Brown Sugar Blend, 2.5 tsp (remove)
DICE CHICKEN INTO 1/4" PIECES, BROWN WITH 1 TBSP. OLIVE OIL. ADD 1 TBSP. OF THE SOY SAUCE AS THE MEAT COOKS. WHEN THE JUICE HAS COOKED OFF ADD THE CASHEWS TO THE POT COOK FOR ABOUT A MINUTE THEN ADD REMAINDER OF VEGGIES AND REMAINDER OF OLIVE OIL.
COOK THE VEGGIES STIRRING FREQUENTLY FOR ABOUT 5 MINUTES (KEEP THE VEGGIES CRISP) FILL A
MEASURING CUP WITH 1 CUP OF WATER (COLD) ADD THE REMAINING 2 TBSP. SOY SAUCE, BROWN SUGAR, AND CORNSTARCH STIR TOGETHER AND ADD TO POT WHILE STILL HOT. THE JUICE WILL THICKEN QUICK AND GLAZE TO THE CHICKEN.
SERVES ABOUT 8 OVER A BED OF RICE
ENJOY & TWEAK AS YOU LIKE
Number of Servings: 8
Recipe submitted by SparkPeople user JWRIGHT13.
COOK THE VEGGIES STIRRING FREQUENTLY FOR ABOUT 5 MINUTES (KEEP THE VEGGIES CRISP) FILL A
MEASURING CUP WITH 1 CUP OF WATER (COLD) ADD THE REMAINING 2 TBSP. SOY SAUCE, BROWN SUGAR, AND CORNSTARCH STIR TOGETHER AND ADD TO POT WHILE STILL HOT. THE JUICE WILL THICKEN QUICK AND GLAZE TO THE CHICKEN.
SERVES ABOUT 8 OVER A BED OF RICE
ENJOY & TWEAK AS YOU LIKE
Number of Servings: 8
Recipe submitted by SparkPeople user JWRIGHT13.
Nutritional Info Amount Per Serving
- Calories: 227.2
- Total Fat: 10.7 g
- Cholesterol: 5.1 mg
- Sodium: 558.3 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 3.3 g
- Protein: 5.6 g
Member Reviews