17 July, 2012

Spicy Cashew Chicken Stir-Fry


Spicy Cashew Chicken Stir-Fry ingredients
Makes 4 servings
Sauce:
3/4 cup reduced sodium chicken broth
2 tsp dry sherry
3 Tbsp reduced-sodium soy sauce
2 tsp cornstarch
1 Tbsp chili-garlic paste

Stir-fry:
3 tsp peanut oil (try this)
1-lb chicken tenders
1 onion, chopped
1 Tbsp peeled grated fresh ginger
1/2 bunch broccoli, cut into florets (about 3 cups)
1/4 cup water
1/4 cup unsalted cashews, coarsely chopped


Notes: Increase the cornstarch for a thicker sauce. You may wish to double the sauce.



Directions
In a medium bowl, whisk together the broth, sherry, soy sauce, cornstarch and chili-garlic paste until smooth; set aside.

Heat a large nonstick skillet or wok over Medium-High heat until a drop of water sizzles. 

Add 2 tsp of the oil; swirl to coat the pan, then add the chicken. Stir-fry until the chicken is cooked through, 4 to 5 minutes. Transfer chicken to a plate and cover to keep warm.

Heat the remaining 1 tsp oil in the same skillet. Add the onion and ginger; stir-fry until fragrant, about 30 seconds. Add the broccoli; stir-fry until crisp-tender, about 2 minutes. 

Add the broth mixture and the water; cook, stirring constantly, until the mixture bubbles and thickens, about 1 minute. Add the chicken and cashews; cook until heated through, about 1 minute.


Nutritional Information (Serving Size 1 cup)
Calories: 288 (0.0% from fat)
Fat: 12.0g (sat 0.0g, trans 0.0g)
Protein: 30.0g
Carbohydrate: 15.0g
Fiber: 3.0g
Cholesterol: 68.0mg
Iron: 0.4mg
Sodium: 588mg
Calcium: 58mg

Weight Watchers Points value: 6

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Chicken Pineapple Oriental


Page Last Updated 29 March 2015

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