Diabetic Cashew Chicken

This diabetic cashew chicken recipe is a nut lovers favorite. Cashews with chicken are a delectable treat. You can use a variety of nuts to sprinkle on chicken, but cashews gives it the perfect nutty taste and consistency.

Cashew Chicken Recipe


10 oz boneless skinless chicken breasts, cut 1" x 1/2" pieces

1 tbsp cornstarch

1 tbsp dry white wine

1 tbsp reduced sodium soy sauce

1/2 tsp garlic powder

1 tsp vegetable oil

6 green onions, cut 1" pieces

2 cups sliced mushrooms

1 red or green bell pepper, thinly sliced

1 can sliced water chestnuts - (6 oz), rinsed, drained

2 tbsp hoisin sauce, (optional)

2 cups hot cooked white rice

1/4 cup roasted cashews

Recipe Instructions:

1. Place chicken in large resealable plastic food storage bag.

2. Blend cornstarch, wine, soy sauce and garlic powder in small bowl. Pour over chicken pieces. Seal bag; turn to coat. Marinate in refrigerator 1 hour. Drain chicken; discard marinade.

3. Heat oil in wok or large nonstick skillet over medium-high heat until hot. Add onions; stir-fry 1 minute. Add chicken; stir-fry 2 minutes or until browned.

4. Add mushrooms, pepper and water chestnuts; stir-fry 3 minutes or until vegetables are crisp-tender and chicken is no longer pink in center. Stir in hoisin sauce; cook and stir 1 minute or until heated through.

Serve chicken and vegetables over rice. Top servings evenly with cashews. Serve immediately.

This recipe yields 4 servings.

Exchanges Per Serving: 1 1/2 Starch, 2 Meat, 1 1/2 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 274; Calories from fat 23%; Total Fat 7g; Saturated Fat 1g; Protein 18g; Carbohydrates 34g; Cholesterol 36mg; Sodium 83mg; Dietary Fiber 3g.

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