Low Fat Cashew Chicken Oriental Dish Recipes
LOW-FAT CASHEW CHICKEN (ORIENTAL DISH)
Make and share this Low-Fat Cashew Chicken (Oriental Dish) recipe from Food.com.
Provided by Debidoo
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Toss chicken and ginger together in a med. bowl.
- Heat wok or large skillet over med-high heat. Add oil and heat until oil is hot.
- Add chicken and stir-fry 2 minutes.
- Add red pepper and continue to cook and stir 4 more minutes.
- Whisk cornstarch into teriyaki sauce.
- Add to meat mixture, and cook and stir until thick and bubbly.
- Stir in cashews and cook just to heat through.
- Serve with white rice.
Nutrition Facts : Calories 329.1, Fat 19.3, SaturatedFat 4.7, Cholesterol 72.6, Sodium 1064.6, Carbohydrate 11.8, Fiber 1.1, Sugar 5, Protein 27.2
SKINNY CASHEW CHICKEN AND BROCCOLI
55% less sat fat • 52% less fat • 21% fewer calories than the original recipe. We cut the fat in this dish by using less cashews. Brown rice and veggies raise the fiber.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken and gingerroot; cook and stir 4 to 5 minutes or until chicken begins to brown.
- Add broccoli, 1/2 cup of the broth and the pepper flakes. Cover; cook over medium heat 2 minutes, stirring once. Add peas; cook 2 to 4 minutes longer, stirring once, until vegetables are crisp-tender.
- In small bowl, mix remaining 1/2 cup broth, the soy sauce, vinegar, cornstarch and sugar; stir into chicken mixture. Add onions; cook, stirring frequently, until sauce is thickened and bubbly. Serve over rice; sprinkle with cashews.
Nutrition Facts : Calories 440, Carbohydrate 51 g, Cholesterol 70 mg, Fiber 8 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving (1 cup chicken mixture and 3/4 cup rice), Sodium 660 mg, Sugar 6 g, TransFat 0 g
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