Saturday, June 8, 2013

Cashew Chicken

Who doesn't love cashews? Try this tasty dish with our favorite nuts. Another great dish with cashews is found in Tastes & Treasures cookbook on page 150 - Cashew Pea Salad.

Cashew Chicken


1/2 cup fat-free chicken broth

1/2 tbsp. cornstarch

1 tbsp. reduced-sodium/lite soy sauce

1 tbsp. seasoned rice vinegar

1/4 tsp. ground ginger

2 cups quartered mushrooms

1 cup chopped onion

1 tsp. chopped garlic

8 oz. raw boneless skinless chicken breast, cut into bite-sized pieces

1/8 tsp. each salt and black pepper

1 cup snow peas

1/4 cup unsalted roasted cashews

2 tbsp. chopped scallions


In a medium bowl, stir cornstarch into broth until dissolved. Mix in soy sauce, vinegar, and ginger.

 Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Add mushrooms, onion, and garlic. Cook and stir until slightly softened, 5 - 6 minutes. 

Season chicken with salt and pepper, and add to the wok. Add snow peas and cashews. Cook and stir for about 4 minutes, until chicken is fully cooked.

 Stir sauce mixture, and add to the wok. Cook and stir until sauce has slightly thickened, about 2 minutes. 

Top with scallions, and dig in!

Serving Size: 1/2 of recipe (about 1 1/2 cups)
Calories: 318
Fat: 9.5g
Sodium: 863mg
Carbs: 25g
Fiber: 3g
Sugars: 10g
Protein: 33.5g

Thanks to Hungry Girl for recipe.