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Chinese Cashew Chicken

There’s no reason to order Chinese takeout once you get familiar with this easy, healthy recipe! Cashews contain less fat than most other popular nuts, including peanuts, pecans, almonds and walnuts. They are high in dietary fiber, making them a nutritious addition to this stir-fry recipe. Serve with brown rice and wilted spinach for a nutrient-rich, delicious meal.

Makes 4 servings. Total preparation time: 20 minutes.

Preparation


1. In a small saucepan, mix cornstarch, chicken broth, soy sauce, honey, ginger, and hot sauce. Cook on medium heat until thickened, about 4 minutes. Remove from heat.

2. In a large wok, heat vegetable oil and add garlic, then raw cashews, stirring constantly until lightly golden. Add onions, bell peppers, chicken, mushrooms and 2 tablespoons water and cook until water is evaporated.

3. Add carrots, green beans and water chestnuts to the wok. Add 2 tablespoons water and steam-sauté until carrots and green beans are tender, about 7-8 minutes.

4. Add diced veggie chicken and pour reserved sauce over the mixture. Warm through. Serve over a bed of cooked brown rice. (Each serving of rice is 1⁄2 cup.) Garnish with sliced green onions and more cashews if desired.


Per serving: 425 calories, 15g total fat, 3g saturated fat, 23mg cholesterol, 512mg sodium, 314mg potassium, 45g total carbohydrate, 6g dietary fiber, 28g protein

Ingredients

1⁄2 cup low-sodium chicken broth or water

1 tablespoon cornstarch
4 tablespoons Braggs amino acids 
1⁄2 teaspoon honey
1 teaspoon ground ginger or 2 tablespoons fresh ginger, minced
1 teaspoon red pepper sauce or hot sauce
1 tablespoon vegetable oil
1⁄2 pound boneless skinless chicken breast, cut into 1-inch pieces, or beef eye round, sliced
1 package veggie chicken strips, diced, or veggie beef tips
2 cloves garlic, minced
1 cup raw cashews
1 large red or green bell pepper, cut into 1-inch pieces
1 medium onion, diced
2 cups sliced mushrooms
2 carrots, sliced
1 pound green beans or snow peas
1 8-ounce can sliced water chestnuts, drained
2 green onions, sliced for garnish
3 tablespoons dry roasted cashews for garnish, optional
2 cups cooked short-grain brown rice

We realize that you may not always have the time to cook meals from scratch, and that a quick and easy substitution may be needed. We always recommend cooking the real thing, but in a pinch you can try this instead:

Buy frozen Asian chicken and vegetable stir-fry entrée. Serve over spinach. Top with roasted cashews, diced red bell pepper, fresh lime and cilantro (optional). Enjoy!

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