Recipe for cooking cashew chicken

Low-Fat and Low-Calorie Recipes :: Poultry Recipes

Cashew Chicken

3 chicken breasts, boned and skinned
1/2 lb. fresh snow pea pods
1/2 lb. mushrooms
4 green onions
2 C. bamboo shoots drained
1 C. chicken broth or 1 bouillon cube,
    dissolved in water
1/4 C. soy sauce
2 Tbsp. cornstarch
1/2 tsp. sugar
1/2 tsp. salt
4 Tbsp. canola oil, divided
1 (4 oz.) pkg. cashews

Slice breasts horizontally into very thin slices and cut into 1-in. squares. Place on tray.

Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.

Mix soy sauce, cornstarch, sugar, and salt.

Heat 1 Tbsp. of oil in skillet over moderate heat. Add all the nuts, and cook 1 min.,  shaking the pan, toasting the nuts lightly. Remove and reserve.

Pour remaining oil in skillet. Fry chicken quickly, turning often until it looks opaque. Lower heat to low.

Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 min. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately.

Servings 6.

Per servings: 618 Cal.; 37g Fat (53% cal. from fat); 48g Protein; 25g Carbohydrate; 116mg Cholesterol; 1251mg Sodium

Food Exchanges: 1/2 Starch/Bread; 6 Lean Meat; 3 Vegetable; 3 1/2 Fat

14 WW points