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Cashew Chicken with Vegetables

Cashew Chicken with Vegetables Cashew Chicken with Vegetables

A succulent chicken dish that tastes amazing when served with basmati rice or thai noodles.











Trans-fat Free, High Fiber


2 teaspoons cornstarch
1 cup chicken broth
2 tablespoons cornstarch
2 tablespoons soy sauce, tamari
2 pounds chicken breasts
4 tablespoons vegetable oil
2 celery stalks
thinly sliced
2 pounds green beans
1/2 inch slices
2 carrots
1/4 inch slices
1 small onions
small, 1/4 inch slices
2 garlic cloves
4 tablespoons water
cups cashew nuts


Mix the cornstarch with chicken broth and set aside.

Cut skinned and boned chicken into matchstick-size pieces. Combine the ingredients for the 'chicken mixture' ( cornstarch, soy, and chicken). Mix well to coat chicken thoroughly; set aside.

Place wok in high heat. When wok is hot, add 2 TBL of the oil. When oil is hot, add chicken mixture. Stir fry until chicken is opaque (about 3 minutes). Remove chicken from the wok and set aside.

Add remaining 2 TBL oil to the wok. When oil is hot, add celery, beans, carrot, and garlic. Stir fry 1 minute. Add water. Cover and cook for 3 minutes or until veggies are just tender-crisp.

Return chicken and chicken broth mixture to pan. Stir until liquid boils and thickens (about 1 minute). Stir in most of the cashews. Garnish with the remaining cashews.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 624g (22.0 oz)
Amount per Serving
Calories 54919% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 195mg 65%
Sodium 759mg 32%
Total Carbohydrate 11g 11%
Dietary Fiber 10g 39%
Sugars g
Protein 157g
Vitamin A 137% Vitamin C 72%
Calcium 16% Iron 31%
* based on a 2,000 calorie diet How is this calculated?


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