Cashew Chicken

Tonight's dinner was Cashew Chicken and was a little hard for me to rate. We don't eat a ton of stir-fry type foods but as far as they go this one was pretty good. My favorite part was the snow peas and husband really liked the cashews. He did say he thought something was missing so please try it and tell us what that thing might be! A rough estimate of 3 out of 5 stars.

Recipe from Healthy Cooking magazine.

Ingredients

• 3 tablespoons reduced-sodium soy sauce divided
• 1 tablespoon sherry or reduced-sodium chicken broth
• 3/4 teaspoon sesame oil divided
• 1 pound boneless skinless chicken breasts cut into 1-inch pieces
• 1 tablespoon cornstarch
• 1/3 cup reduced-sodium chicken broth
• 1 tablespoon sugar
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1/2 teaspoon minced fresh gingerroot
• 1/4 teaspoon salt
• 2 teaspoons canola oil divided
• 1-1/2 cups fresh snow peas
• 2 medium carrots julienned
• 1 can (8 ounces) sliced water chestnuts drained
• 1/4 cup unsalted cashews toasted
• Hot cooked rice optional

Directions

1. In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry or broth and 1/2 teaspoon sesame oil; add the chicken. Seal bag and turn to coat. Refrigerate for 30 minutes.
2. In a small bowl, combine cornstarch and broth until smooth. Stir in the sugar, vinegar, hoisin sauce, ginger, salt, and remaining soy sauce and sesame oil; set aside.
3. Drain chicken and discard marinade. In a large nonstick wok or skillet, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.
4. In the same pan, stir-fry peas and carrots in remaining oil until crisp-tender. Add water chestnuts.
5. Return chicken to the pan. Stir sauce mixture and stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Sprinkle with cashews. Serve with rice if desired. Yield: 4 servings.

Amount Per Serving

Calories: 301

Fat: 10 g

Carbohydrate: 25 g

Fiber: 4 g

Protein: 28 g