Cashew Chicken from Healthy Diabetic Recipes

Cashew Chicken Recipe

Recipe Ingredients:

10 oz boneless skinless chicken breasts, cut 1" x 1/2" pieces
1 tbsp cornstarch
1 tbsp dry white wine
1 tbsp reduced sodium soy sauce
1/2 tsp garlic powder
1 tsp vegetable oil
6 green onions, cut 1" pieces
2 cups sliced mushrooms
1 red or green bell pepper, thinly sliced
1 can sliced water chestnuts - (6 oz), rinsed, drained
2 tbsp hoisin sauce, (optional)
2 cups hot cooked white rice
1/4 cup roasted cashews

Recipe Instructions:

Place chicken in large resealable plastic food storage bag. Blend cornstarch, wine, soy sauce and garlic powder in small bowl. Pour over chicken pieces. Seal bag; turn to coat. Marinate in refrigerator 1 hour. Drain chicken; discard marinade.

Heat oil in wok or large nonstick skillet over medium-high heat until hot. Add onions; stir-fry 1 minute. Add chicken; stir-fry 2 minutes or until browned. Add mushrooms, pepper and water chestnuts; stir-fry 3 minutes or until vegetables are crisp-tender and chicken is no longer pink in center. Stir in hoisin sauce; cook and stir 1 minute or until heated through.

Serve chicken and vegetables over rice. Top servings evenly with cashews. Serve immediately.

This recipe yields 4 servings.

Exchanges Per Serving: 1 1/2 Starch, 2 Meat, 1 1/2 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 274; Calories from fat 23%; Total Fat 7g; Saturated Fat 1g; Protein 18g; Carbohydrates 34g; Cholesterol 36mg; Sodium 83mg; Dietary Fiber 3g.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"07-26-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 4

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”

~ Doug Larson

 

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