Cashew Chicken

Contributed By: vanwag
Leanne Ely emails

SERVING SUGGESTIONS: This recipe can stand alone with no additional side dishes. If you think it's too lonely without one, throw in a green salad! VEGETARIANS: Skip the chicken and substitute tofu.

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Total Preparation Time: Less than 15 minutes
Ingredients: Chicken & Turkey
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: Asian
Meal Type: Entree

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Ingredients

3 Large boneless skinless chicken breasts, cut into 1-inch strips
3/4 cup Orange juice
1/3 cup Honey
1/4 cup Soy sauce
1 tablespoon Cornstarch
1 teaspoon Ground ginger
1 teaspoon Garlic powder
1/2 teaspoon Pepper
2 tablespoons Vegetable oil, divided
4 Green onions, cut-up
3 Large carrots, cleaned and sliced
1 Celery stalk, sliced
1/2 cup Cashews
3 cups Brown rice, cooked

Preparation

In a small bowl, combine juice, soy sauce, honey, cornstarch and seasonings.

In a skillet or wok, heat 1/2 tablespoon oil until it almost begins to smoke. Stir-fry vegetables for several minutes until the onions become fragrant.

Remove veggies from skillet and heat another tablespoon of oil until nearly smoking and stir-fry chicken strips until browned and tender.

Add cooked vegetables, cashews and sauce mix. Continue cooking until sauce bubbles and thickens. Serve over hot rice.

Per Serving: 670 Calories; 13g Fat; 37g Protein; 102g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 1132mg Sodium. Exchanges: 5 Grain; 4 Lean Meat; 1 Vegetable; 2 Fat; 1 Other Carbohydrates.