Cashew Chicken
Recipe from Diabetic Living



by 1  person


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Servings: 4
Serving size: 1 1/4  cups
Prep Time: 20 mins
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Ingredients
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    2   tablespoons 
    reduced-sodium soy sauce
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    1   tablespoon 
    cornstarch
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    2   teaspoons 
    grated fresh ginger or 1/2 teaspoon ground ginger
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    2   teaspoons 
    toasted sesame oil
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    12   ounces 
    skinless, boneless chicken breast halves, cut into 1/2-inch pieces
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    2   tablespoons 
    water
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    2   tablespoons 
    oyster sauce
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    1  6  ounce package 
    frozen snow pea pods
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    1/3  cup 
    unsalted dry roasted cashews, coarsely chopped
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    3   teaspoons 
    canola oil
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    1   medium 
    red onion, cut into thin wedges
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    1   medium 
    red sweet pepper, seeded and cut into bite-size pieces
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    3   cloves 
    garlic, minced
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    1  8  ounce can 
    sliced water chestnuts, drained

Directions
1.
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.
2.
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.
3.
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.
Nutrition information
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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"Healthified" Cashew Chicken and Broccoli

We cut the fat in this dish by using less cashews. Brown rice and veggies raise the fiber. It has 55% less sat fat, 52% less fat, and 21% fewer calories than the original recipe.

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