Cashew Chicken for Four
TOTAL TIME: Prep: 20 min. + marinating Cook: 15 min.
YIELD: 4 servings.
Says Linda Avila of Toone, Tennessee: “Whenever my friends and I get together for a potluck, they always ask me to bring this dish. The recipe came from my brother; it has a distinct Chinese flavor from all the spices.”
Ingredients
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3 tablespoons reduced-sodium soy sauce, divided
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1 tablespoon sherry or reduced-sodium chicken broth
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3/4 teaspoon sesame oil, divided
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1 pound boneless skinless chicken breasts, cut into 1-inch pieces
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1 tablespoon cornstarch
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1/3 cup reduced-sodium chicken broth
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1 tablespoon sugar
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1 tablespoon rice vinegar
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1 tablespoon hoisin sauce
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1/2 teaspoon minced fresh gingerroot
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1/4 teaspoon salt
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2 teaspoons canola oil, divided
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1-1/2 cups fresh snow peas
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2 medium carrots, julienned
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1 can (8 ounces) sliced water chestnuts, drained
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1/4 cup unsalted cashews, toasted
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Hot cooked rice, optional
Directions
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1.
In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry or broth and 1/2 teaspoon sesame oil; add the chicken. Seal bag and turn to coat. Refrigerate for 30 minutes.
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2.
In a small bowl, combine cornstarch and broth until smooth. Stir in the sugar, vinegar, hoisin sauce, ginger, salt, and remaining soy sauce and sesame oil; set aside.
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3.
Drain chicken and discard marinade. In a large nonstick wok or skillet, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.
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4.
In the same pan, stir-fry peas and carrots in remaining oil until crisp-tender. Add water chestnuts.
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5.
Return chicken to the pan. Stir sauce mixture and stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Sprinkle with cashews. Serve with rice if desired.
Nutrition Facts
1 cup: 301 calories, 10g fat (2g saturated fat), 63mg cholesterol, 590mg sodium, 25g carbohydrate (9g sugars, 4g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.
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