| This recipe is liked by 4 person(s). |
Cashew Chicken
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Taste of Home Healthy
| 3 Tb. | soy, divided |
| 1 Tb. | chicken broth |
| 3/4 tsp. | sesame oil, divided |
| 1 lb. | chicken breast, cubed |
| 1 Tb. | cornstarch |
| 1/3 c. | chicken broth |
| 1 Tb. | sugar |
| 1 Tb. | rice wine vinegar |
| 1 Tb. | hoisin sauce |
| 1/2 tsp. | minced gingerroot |
| 1/4 tsp. | salt |
| 2 tsp. | canola oil, divided |
| 1 1/2 c. | fresh snow peas |
| 2 medium | carrots, julienned |
| 1 can | water chestnuts, drained |
| 1/4 c. | unsalted cashews, toasted |
| Hot cooked rice, optional |
In a large ziploc, combine 2 Tb. soy, 1 Tb. broth and 1/2 tsp. sesame oil; add the chicken. Seal bag and turn to coat. Refrigerate 30 minutes. In a small bowl, combine cornstarch and broth until smooth. Stir in sugar, vinegar, hoisin, ginger, salt, and remaining soy and sesame oil; set aside. Drain chicken and discard marinade. In a large nonstick wok, stir-fry chicken in 1 tsp. oil until no longer pink. Remove and keep warm. In same pan, stir-fry peas and carrots in remaining oil til crisp-tender. Add water chestnuts. Return chicken to pan. Stir sauce mixture and stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or til thickened. Sprinkle with cashews. Serve with rice, if desired.
1 cup=301 calories
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