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Cashew Chicken
Diabetic friendly, low sodium chicken strips in a tangy sauce. Great over hot rice, cooked without added
oil or salt.
Ingredients:
1 pound boneless, skinless chicken breasts, cut into strips
1/4 cup orange juice
4 tsp cornstarch, divided
1 tsp vegetable oil
1/4 cup chopped cashews
1 -8 ounce can sliceed water chestnuts, drained
OR 1/2 cup scrubbed and sliced Jerusalem Artichokes
1 cup chopped green pepper
1/2 cup
chopped green onion
1 Tbsp fresh ginger root, finely chopped
1 cup reduced sodium, fat free chicken broth
2 Tbsp low sodium soy sauce
1-11 ounce can mandarin orange sections in light syrup, drained
3 cups hot cooked rice
Procedure:
In a small bowl, combine orange juice and 1 tsp cornstarch, mixing well.
Add chicken strips, turning to coat, and refrigerate for 1 hour. Meanwhile, add oil to a heavy skillet, and over medium
heat, toast the cashews, stirring constantly, for 30 seconds. Remove cashews and set aside. Add the chicken mixture
to the skillet and cook 8 to 10 minutes, or until chicken is cooked through. Add water chestnuts, green pepper, green
onions and minced ginger root. Cook 5 minutes, then add the thickening, which is made by combining the chicken broth,
say sauce and 1 Tbsp cornstarch, well mixed. Bring to a boil, reuce heat and stir until it is thickened, about 5 minutes.
Add orange sections, spoon over hot cooked rice, top with cashews.
Serving Size:
3/4 cup chicken mixture over 1/2 cup rice
311 calories, 5 g fat, 24 g protein, 42 g carbohydrate, 44 mg cholesterol, 275 mg sodium
Diabetic exchanges - 2 starch, 2 vegetable, 2 lean protein
6 servings
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