Ginger Cashew Chicken
So very stylish, with its garnish of pickled ginger slices, this fragrant
chicken dish is very much in keeping with the trend toward Asian-influenced
3/4 pound skinless boneless chicken breasts, cut into 1" cubes
2 onions, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 cup sliced mushrooms
1 cup bean sprouts
1 cup trimmed snow peas
1/4 cup unsalted dry-roasted cashews
1 tablespoon minced peeled gingerroot
1 tablespoon reduced sodium soy sauce
3 cups hot cooked brown rice
1. Spray a large nonstick skillet or wok with nonstick cooking spray; heat. Add
the chicken and cook, stirring as needed, until lightly browned, about 3
minutes. Transfer to a plate.
2. Spray the same skillet with more nonstick cooking spray; heat. Add the
onions, celery and garlic; cook, stirring as needed, about 5 minutes.
3. Add the mushrooms, bean sprouts, snow peas, cashews, ginger, soy sauce and
the chicken; cook, stirring as needed, until the chicken is cooked through and
the vegetables are tender, 4-5 minutes. Serve the rice, topped with the chicken
mixture; garnish with pickled ginger.
PER SERVING: 361 Calories, 7 g Total Fat, 1 g Saturated Fat, 53 mg Cholesterol,
237 mg Sodium, 47 g Total Carbohydrate, 5 g Dietary Fiber, 29 g Protein, 67 mg
SERVING PROVIDES, 2 Breads, 1 Fruit/Vegetable, 3 Protein/Milks, 1 Fat.
POINTS PER SERVING: 7.
MAKES 4 SERVINGS