Cashew Chicken with Vegetables |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
from CE July/August 2010 Ingredients:
240 g (2 x120) chicken breast, chopped into 1-inch pieces |
3 tbsp low sodium soy sauce |
2 cloves garlic, minced |
1 tbsp fresh ginger, grated |
2 spray pam (olive oil cooking spray if you can find it) |
110 g (1 cup) shredded carrots |
150 g (1.5 cups) broccoli florets |
100 g (1 small) onion, chopped |
1/2 cup low sodium chicken broth |
22 g (1/6 cup) unsalted raw cashews, toasted and chopped |
90 g dry quinoa (cooked) |
Directions:
1. Combine chicken, soy sauce, ginger and garlic in a large shallow dish; cover and let marinate for at least 30 minutes at room temperature or in the refrigerator for up to 8 hours
2. Mist a large wok or skillet with cooking oil spray and set over medium-high heat. Add chicken and marinade and saute for 5 minutes or until tender. Remove chicken from skillet and set aside.
3. Add carrots, broccoli and onion to the same skillet and saute for 5 minutes or until crisp-tender. Move chicken back to the pan, then add broth. Cook for 3 minutes, stirring occasionally. Add cashews and cook for 2 more minutes or until thoroughly heated. Serve with quinoa
|
|