Chicken and Cashews (3/4 c serving)
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 236.3
- Total Fat: 6.9 g
- Cholesterol: 57.5 mg
- Sodium: 358.6 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 1.7 g
- Protein: 26.2 g
View full nutritional breakdown of Chicken and Cashews (3/4 c serving) calories by ingredient
Introduction
adapted from Cooking Light May 2009 adapted from Cooking Light May 2009Number of Servings: 4
Ingredients
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3 tablespoons low-sodium soy sauce, divided
2 tablespoons dry sherry
4 teaspoons cornstarch, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons oyster sauce
1 tablespoon honey
2 teaspoons sesame oil, divided
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper (optional)
1 cup mushrooms, sliced/chopped
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1/2 cup chopped green onions (about 3 green onions)
1/4 cup chopped unsalted dry-roasted cashews
Directions
1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat.
Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan.
Heat remaining 1 teaspoon oil in pan. Add onion, celery, mushroom and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat.
Sprinkle with green onions and cashews.
Serving Size: 4 3/4-cup servings
Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan.
Heat remaining 1 teaspoon oil in pan. Add onion, celery, mushroom and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat.
Sprinkle with green onions and cashews.
Serving Size: 4 3/4-cup servings