Contributed By: MAB
Dairy Council of California
A great blend of chicken, vegetables, and cashews
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Total Preparation Time: 15 to 30 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: High Fiber
Meal Type: Entree
Ingredients
2 cups Boneless, skinless chicken breasts cut in 1/2 inch slices
Marinade for chicken:
1 tbsp Light soy sauce
1 tbsp Cornstarch
1/2 tsp Each sugar & salt
1 cup Peas, fresh or frozen
3/4 cup Celery, diced
3/4 cup Onions, diced
3/4 cup Red bell pepper, diced
1/2 to 1 cup Cashew nuts
1 2 1/2 oz Can whole button mushrooms (reserve liquid)
Sauce Mixture:
1/2 cup Reserved mushroom liquid
2 tsp Cornstarch
1 tsp Light soy sauce
1 clove Garlic, crushed
1 Chunk ginger, the size of a quarter, crushed
4 tbsp Oil
Preparation
Mix sliced chicken with marinade and let stand for 15 minutes. Prepare sauce mixture
Heat wok, pour in 1 tbsp oil and heat. Stir fry celery and onions for 1-2 minutes. Season lightly with salt and sugar. Set aside. Add 1 tbsp oil and stir fry peas with red bell peppers for 1-2 minutes, also season lightly with salt and sugar. Set aside. Add 2 tbsp oil and stir fry chicken until done. Stir the prepared sauce mixture and pour over chicken, stirring until sauce thickens. Add vegetables, then add cashew nuts. Mix well and serve.
Cook's Notes
You can omit onions, peas, celery and cashews, and substitute water chestnuts, bamboo shoots and walnut halves and serve Chicken Walnut. Or, leave the original recipe intact, but substitute whole almonds for cashews and get Chicken Almond Ding!
Nutrition Information
Calories: 617
;
Total Fat: 41 g
;
Saturated Fat: 8 g
;
Polyunsaturated Fat: 10.5 g
;
Carbohydrates: 41 g
;
Protein: 22 g
;
Vitamin A: 1816 IU
;
Vitamin C: 44 mg
;
Calcium: 37 mg
;
Sodium: 1372 mg
;
Iron: 2.9 mg
;
Fiber: 6 g