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Cashew Chicken with Vegetables

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Cashew Chicken with Vegetables

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

Amount Measure Ingredient Features
2 teaspoons cornstarch
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1 cup chicken broth
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2 tablespoons cornstarch
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2 tablespoons soy sauce, tamari
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2 pounds chicken breasts
skinned
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4 tablespoons vegetable oil
approx.
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2 celery stalks
thinly sliced
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2 pounds green beans
1/2 inch slices
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2 carrots
1/4 inch slices
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1 small onions
small, 1/4 inch slices
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2 garlic cloves
minced/pressed
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4 tablespoons water
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cups cashew nuts
roasted
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Ingredients

Amount Measure Ingredient Features
1E+1 ml cornstarch
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237 ml chicken broth
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3E+1 ml cornstarch
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3E+1 ml soy sauce, tamari
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907.2 g chicken breasts
skinned
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4 x vegetable oil
approx.
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2 each celery stalks
thinly sliced
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907.2 g green beans
1/2 inch slices
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2 each carrots
1/4 inch slices
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1 each onions
small, 1/4 inch slices
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2 each garlic cloves
minced/pressed
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6E+1 ml water
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158 ml cashew nuts
roasted
* Camera

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 Arrow up button

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Nutrition Facts

Serving Size 624g (22.0 oz)
Amount per Serving
Calories 54919% 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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