CASHEW CHICKEN
Prep Time: 10 min
Cook Time: 30 min
When are you NOT in the mood for Chinese? With this easy dish, you could have it every night of the week!
Ingredients
1/2 cup low sodium chicken broth
1/2 tbsp. cornstarch
1 tbsp. low sodium soy sauce
1 tbsp. seasoned rice vinegar
1/4 tsp. ground ginger
2 cups mushrooms, chopped
½ cup chopped onion
1 tsp. minced garlic
8 oz. boneless skinless chicken breast, cut into chunks
1/8 tsp. each salt and black pepper
1 oz. (about 1/4 cup) unsalted roasted cashews, roughly chopped
2 tbsp. chopped scallions
DIRECTIONS
In a medium bowl, stir cornstarch into broth until dissolved. Mix in soy sauce, vinegar, and ginger.
Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Add mushrooms, onion, and garlic. Cook and stir until slightly softened, 5 - 6 minutes.
Season chicken with salt and pepper and add to the wok. Add cashews. Cook and stir for about 4 minutes, until chicken is fully cooked.
Stir sauce mixture and add to the wok. Cook and stir until sauce has slightly thickened, about 2 minutes.
Top with scallions.
Dig in!
MACROS
Servings 2 (1 1/2 cups per serving, not including rice)
Calories per Serving 320
Fat 9.5 g
Carbohydrate 25 g
Fiber 3 g
Sugar 9 g
Protein 34 g
Sodium 833 mg