Don't miss another issue…      Subscribe

Cashew Chicken with Vegetables

 
Cashew Chicken with Vegetables
151

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

Yield

4

servings

Prep

10

min

Cook

5

min

Ready

Trans-fat Free, High Fiber
 

Ingredients

2 teaspoons cornstarch
1 cup chicken broth
2 tablespoons cornstarch
2 tablespoons soy sauce, tamari
2 pounds chicken breasts
skinned
4 tablespoons vegetable oil
approx.
*
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
minced/pressed
4 tablespoons water
cups cashew nuts
roasted
*

Directions

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

Reviews

almost 17 years

To enhance flavors I increased soy sauce from 2 to 4 tblspns. Instead of fresh green beans I used fresh broccoli & 2 onions & not just one.

Add review

 

 

Comments

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?

 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Grilled Low-fat chicken breast with mash and green beans

Chickens are better bred and better fed, recent study shows

A recent study conducted about chicken meat in Australia revealed some astonishing results.

Home-made chicken fingers, lower fat and sodium than take-out

Take out chicken, too much of a good thing?

Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes.

Grilled Low-fat skinless chicken breast with grilled vegetables

Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss

According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in almost equal quantity.

Chicken Udon Noodle Soup

Is it the Chicken or the Soup?

Recent study of home-made chicken soup investigates this winter cold home remedy.  Enjoying a steaming bowl of chicken soup can make a medical difference in the severity of the common cold!

Grilled Low-fat chicken breast with mash and green beans

Don’t get cheated: Water-chilled chicken breasts, the added salt and water are free!

During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

Brown Chicken Egg and Egg Shell

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

More breaking news

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed