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Low Calorie Cashew Chicken

Low Calorie Cashew Chicken

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!!
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling time 1 hour
Servings: 4 people
Course: Main Course
Cuisine: Chinese
Calories: 264
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts (cut into strips or pieces)
  • 1 tablespoon cornstarch
  • 1 tablespoon dry white wine (or chicken broth if you don’t have wine)
  • 1 tablespoon reduced sodium soy sauce
  • ½ teaspoon garlic powder
  • 1 teaspoon extra virgin olive oil
  • 6 green onions (scallions), cut into 1-inch pieces
  • 2 cups sliced mushrooms
  • 1 red or green bell pepper, cut into strips
  • 1 can sliced water chestnuts, rinsed and drained
  • 2 tablespoons hoisin sauce (optional)
  • 2 cups cooked brown rice
  • ¼ cup  cashews, raw or toasted

Equipment

  • 1 large resealable food storage bag
  • 1 small bowl

Method
 

  1. 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.
  2. 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.
  3. 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).
  4. 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).
  5. 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.