Cashew chicken is quickly becoming a very popular menu item at Chinese restaurants, and it’s no surprise. The delicious, crunchy cashews add a sensational flavor to the chicken and vegetables. Unfortunately, the cashew chicken served at most of these restaurants is loaded with fat and calories because it is smothered in a goopey, rather heavy sauce. This version has far less calories and fat, but still has a fantastic flavor and an amazing sauce. Once you try Low Calorie Cashew Chicken, you’ll never order the take out version again!!
1poundboneless, skinless chicken breasts(cut into strips or pieces)
1tablespooncornstarch
1tablespoondry white wine(or chicken broth if you don’t have wine)
1tablespoonreduced sodium soy sauce
½teaspoongarlic powder
1teaspoonextra virgin olive oil
6green onions (scallions), cut into 1-inch pieces
2cupssliced mushrooms
1red or green bell pepper, cut into strips
1cansliced water chestnuts, rinsed and drained
2tablespoonshoisin sauce(optional)
2cupscooked brown rice
¼cup cashews, raw or toasted
Instructions
Place the chicken in large resealable food storage bag. Blend the cornstarch, wine, soy sauce and garlic powder in small bowl until smooth and then pour it into the bag over the chicken pieces.
Seal the bag tightly and shake it around a little to coat the chicken. Place the bag in the fridge for at least an hour (or as long as overnight) to marinate.
When ready, drain the chicken and discard the marinade. Heat the oil in a wok or large nonstick skillet over medium-high heat. Add the onions and stir-fry for 1 minute. Add chicken and stir-fry for 2 minutes (or until slightly browned).
Add the mushrooms, bell pepper and water chestnuts and stir-fry for about 3-4 minutes (or until vegetables are crisp-tender and chicken is cooked through).
Stir in the hoisin sauce if using and cook 1 minute or until heated through. Serve the chicken and vegetable mixture over the cooked rice and top each serving evenly with cashews.
Video
Notes
Feel free to experiment with different vegetables in this recipe. Broccoli florets, bell peppers, or snap peas can be excellent additions or substitutes to the traditional vegetable medley, adding color and variety to your dish.