Diabetic Friendly Cashew Chicken |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Chicken strips in a tangy sauce with cashews and green onions are served over brown rice. 3/4 cup of chicken mixture and 1/2 cup brown rice= 1 serving. Ingredients:
1 lb boneless skinless chicken breast, cut into strips |
1/4 cup orange juice |
4 teaspoons cornstarch, divided |
1 teaspoon vegetable oil |
1/4 cup chopped cashews |
1 (8 ounce) can sliced water chestnuts, drained |
1 cup chopped green pepper |
1/2 cup chopped green onion |
1 tablespoon minced gingerroot |
1 cup reduced-sodium fat-free chicken broth |
2 tablespoons low sodium soy sauce |
1 (11 ounce) can mandarin oranges in light syrup, drained |
3 cups cooked brown rice (cooked without salt or fat) |
Directions:
1. Combine chicken strips, orange juice, and 1 teaspoon cornstarch in a medium bowl; cover and chill 1 hour.
2. Heat oil in a nonstick skillet over medium heat. Add cashews; cook, stirring constantly, 30 seconds. Remove from skillet; set aside. Add chicken mixture to skillet. Cook, uncovered, over medium-high heat 8 minutes or until chicken is lightly browned, stirring constantly. Add water chestnuts and next 3 ingredients; cook 5 minutes.
3. Combine broth, soy sauce, and 1 tablespoon cornstarch; add to chicken mixture. Bring to a boil; reduce heat, and cook, stirring constantly, until thickened.
4. Remove from heat; stir in oranges. Spoon chicken mixture over rice, and sprinkle with cashews. Serve immediately.
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