Recipe from Diabetic Living
1 1/4 cups
2 tablespoons reduced-sodium soy sauce
1 tablespoon cornstarch
2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
2 teaspoons toasted sesame oil
12 ounces skinless, boneless chicken breast halves, cut into 1/2-inch pieces
2 tablespoons water
2 tablespoons oyster sauce
1 6 ounce package frozen snow pea pods
1/3 cup unsalted dry roasted cashews, coarsely chopped
3 teaspoons canola oil
1 medium red onion, cut into thin wedges
1 medium red sweet pepper, seeded and cut into bite-size pieces
3 cloves garlic, minced
1 8 ounce can sliced water chestnuts, drained
In a medium bowl stir together soy sauce, cornstarch, ginger, and sesame oil; add chicken and toss to coat. Cover and marinate at room temperature for 20 minutes. Meanwhile, for sauce: In a small bowl stir together the water and oyster sauce; set aside. Rinse pea pods under cold running water to thaw; set aside to drain well.
Heat a large nonstick skillet or wok over medium-high heat. Add cashews to hot skillet; cook about 3 minutes or until nuts start to brown, stirring frequently. Remove from skillet; set aside. Add 1 teaspoon of the canola oil to skillet; add onion and stir-fry for 1 minute. Add sweet pepper, pea pods, and garlic; stir-fry for 1 minute. Stir in water chestnuts.
Remove vegetables from skillet. Add the remaining 2 teaspoons canola oil to skillet; add chicken mixture and stir-fry for 2 to 3 minutes or until chicken is cooked through. Return vegetables to skillet. Add the sauce; heat through, scraping up any browned bits from bottom of skillet. Transfer to a serving dish or plates. Sprinkle with the roasted cashews.
Per Serving: cal. (kcal) 299, Fat, total (g) 13, chol. (mg) 49, sat. fat (g) 2, carb. (g) 23, Monosaturated fat (g) 6, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 5, pro. (g) 25, vit. A (IU) 971.8, vit. C (mg) 50.19, Thiamin (mg) 0.13, Riboflavin (mg) 0.19, Niacin (mg) 10.27, Pyridoxine (Vit. B6) (mg) 0.74, Folate (µg) 48.38, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 551, Potassium (mg) 483, calcium (mg) 50.48, iron (mg) 2.52, Vegetables () 1, Starch () 1, Lean Meat () 3, Fat () 1.5, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet
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