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.
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
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.