Cashew Chicken
Introduction
A Chinese takeout favorite, with a fraction of the salt and fat.
Ingredients
Sauce:
1 tablespoon cornstarch
1 teaspoon garlic chili sauce
2 tablespoons reduced-sodium soy sauce
2 tablespoons water
16 ounces boneless skinless chicken, diced into 1/2 inch cubes
1 cup matchstick carrots (or 2 large carrots, julienned)
1 hot chili pepper, diced (about 3/4 cup)*
3 garlic cloves, sliced
1 cup sliced mushrooms (about 4 ounces)
4 green onions, sliced
1 cup bean sprouts
1/4 cup lightly salted cashews, chopped
2 cups prepared brown rice
*For a mild dish, use a bell pepper instead.
1 tablespoon cornstarch
1 teaspoon garlic chili sauce
2 tablespoons reduced-sodium soy sauce
2 tablespoons water
16 ounces boneless skinless chicken, diced into 1/2 inch cubes
1 cup matchstick carrots (or 2 large carrots, julienned)
1 hot chili pepper, diced (about 3/4 cup)*
3 garlic cloves, sliced
1 cup sliced mushrooms (about 4 ounces)
4 green onions, sliced
1 cup bean sprouts
1/4 cup lightly salted cashews, chopped
2 cups prepared brown rice
*For a mild dish, use a bell pepper instead.
Directions
In a small bowl, stir together the ingredients for the sauce.
Place a large skillet over medium heat and coat with cooking spray. When the pan is hot, add the chicken and cook until no longer pink.
Transfer the chicken to a covered dish.
Return the skillet to the heat and coat with cooking spray. Add the carrots, peppers, and garlic and cook for four minutes, until the vegetables start to soften. Add the mushrooms, green onions, and sprouts and cook another four minutes.
Pour in the sauce and the chicken, and cook until the sauce has thickened, about two minutes. Sprinkle with the cashews.
Serve immediately, with 1/2 cup brown rice.
4 servings: 1 cup chicken and vegetables and 1/2 cup rice
Place a large skillet over medium heat and coat with cooking spray. When the pan is hot, add the chicken and cook until no longer pink.
Transfer the chicken to a covered dish.
Return the skillet to the heat and coat with cooking spray. Add the carrots, peppers, and garlic and cook for four minutes, until the vegetables start to soften. Add the mushrooms, green onions, and sprouts and cook another four minutes.
Pour in the sauce and the chicken, and cook until the sauce has thickened, about two minutes. Sprinkle with the cashews.
Serve immediately, with 1/2 cup brown rice.
4 servings: 1 cup chicken and vegetables and 1/2 cup rice
Number of Servings: 4
