Cashew Chicken
Ingredients:
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
Directions:
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!
MAKES 2 SERVINGS
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.
