Cashew Chicken - 25.2g Carbs, 3.7g Fiber, 5.5g Sugar
From: SparkPeople user CHEF_MEG
A Chinese takeout favorite, with a fraction of the salt and fat.
Prep: 15 min
Cook: 15 min
Servings: 4
>> Sauce
1 Tbsp cornstarch
1 tsp garlic chili sauce
2 Tbsp reduced-sodium soy sauce
2 Tbsp water
16 oz boneless skinless chicken, diced into 1/2 inch cubes
1 cup matchstick carrots (or 2 large carrots, julienned)
1 hot chili pepper, diced (about 3/4 cup)*
3 garlic cloves, sliced
1 cup sliced mushrooms (about 4 ounces)
4 green onions, sliced
1 cup bean sprouts
1/4 cup lightly salted cashews, chopped
2 cups prepared brown rice
*For a mild dish, use a bell pepper instead.
In a small bowl, stir together the ingredients for the sauce.
Place a large skillet over medium heat and coat with cooking spray. When the pan is hot, add the chicken and cook until no longer pink.
Transfer the chicken to a covered dish.
Return the skillet to the heat and coat with cooking spray. Add the carrots, peppers, and garlic and cook for four minutes, until the vegetables start to soften. Add the mushrooms, green onions, and sprouts and cook another four minutes.
Pour in the sauce and the chicken, and cook until the sauce has thickened, about two minutes. Sprinkle with the cashews.
Serve immediately, with 1/2 cup brown rice.
Servings: 4
Serving Size: 1 cup chicken and vegetables and 1/2 cup rice
Nutrition per Serving: 267.5 Calories, 6.9g Total Fat, 1.4g Saturated Fat, 0.2g Polyunsaturated Fat, 1.2g Monounsaturated Fat, 65mg Cholesterol, 486mg Sodium, 225.7mg Potassium, 25.2g Total Carbs, 3.7g Dietary Fiber, 5.5g Sugars, 28.5g Protein
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