Category: Main Course
Spicy Cashew Chicken Stir-Fry - TastyPlanner.com
Chef: Cheryl
A tasty, nutty entrée, perfect for poultry lovers
serving size 1 cup
288 Cal, 12 g. Fat, 0g Sat Fat, 0g Trans Fat, 68 mg Chol, 588 mg Sod, 15g Carb, 3 g Fib, 30 g Prot, 58 mg Calc. Weightwatcher Points value 6.
Recipe Source: My Turnaround Program Cookbook
Ingredients
3/4 cup reduced sodium chicken broth
2 tsp dry sherry
3 Tbs reduced-sodium soy sauce
2 tsp cornstartch
1 Tbs chili-garlic paste
3 tsp Peanut Oil
1 lb Chicken Tenders
1 onion, chopped
1 Tbs grated peeled fresh ginger
1/2 bunch broccoli, cut into florets [about 3 cups]
1/4 cup water
1/4 cup unsalted cashews, coarsely chopped
Instructions
1. Whisk together the broth, sherry, soy sauce, cornstartch and chili-garlic paste in a bowl until smooth; set aside
2. Heat a large nonstick skillet or wok over medium-high heat until a drop of water sizzles. Add 2 tsp of the oil, swirl to coat the pan, then add the chicken. Stir-fry until the chicken is cooked through, 4-5 minutes. Transfer the chickent to a plate; cover to keep warm.
3. Heat the remaining 1 tsp oil in the same skillet. Add the onion and ginger, stir-fry until fragrant, about 30 seconds. Add the broccoli, stir-fry until crisp-tender, about 2 minutes. Add the broth mixture and the water; cook stirring constantly, until the mixture bubbles and thickens, about 1 minute. Add the chicken and cashews; cook until heated throught, about 1 minute.
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