Recipes Chicken and Cashews

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by: lena chuby






Recipes Chicken and Cashews - Top tender chicken with an inspired Asian sauce http://recipe-all.blogspot.com/2013/12/recipes-chicken-and-cashews.html




ingredients

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serves: 5

3 tablespoons low-sodium soy sauce, divided

2 tablespoons dry sherry

4 teaspoons cornstarch, divided

1 pound skinless, boneless chicken breast, cut into bite-sized pieces $

1/2 cup fat-free, less-sodium chicken broth $

2 tablespoons oyster sauce

1 tablespoon honey

2 teaspoons sesame oil, divided

3/4 cup chopped onion $

1/2 cup chopped celery

1/2 cup chopped red bell pepper $

1 tablespoon grated peeled fresh ginger

2 cloves garlic minced

1/2 cup chopped green onions (about 3 green onions)

1/4 cup chopped unsalted dry-roasted cashews $

Nutrition Facts
Recipes Chicken and Cashews

Servings Per Recipe: 5

Amount per Serving

Calories: 219

  • Total Fat: 7.6 g
  •     Saturated Fat: 1.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 53.6 mg
  • Sodium: 880 mg
  • Total Carbs: 14.7 g
  •     Dietary Fiber: 1.6 g
  •     Sugars: 6.2 g
  • Protein: 20.8 g
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preparation

1.  Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.

2.  Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.

3.  Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.

Cooks' note:
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