Sunday 16 December, 2018

Loop Sunday Lunch: Cashew Chicken with Ginger

For today's Sunday Lunch, we feature a quick and easy Cashew Chicken with Ginger Recipe from Taste of Home. 

Prep/Total Time: 30 mins

Serves 6

Ingredients

2 tablespoons cornstarch

1 tablespoon brown sugar

1-1/4 cups chicken broth

2 tablespoons soy sauce

3 tablespoons canola oil, divided

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces

1/2 pound sliced fresh mushrooms

1 small green pepper, cut into strips

1 can (8 ounces) sliced water chestnuts, drained

1-1/2 teaspoons grated fresh gingerroot

4 green onions, sliced

3/4 cup salted cashews

Hot cooked rice

Directions

1. Mix first four ingredients until smooth. In a large skillet, heat 2 tablespoons oil over medium-high heat; stir-fry chicken until no longer pink. Remove from pan.

2. In same pan, heat remaining oil over medium-high heat; stir-fry mushrooms, pepper, water chestnuts and ginger until pepper is crisp-tender, 3-5 minutes. Stir broth mixture and add to pan with green onions; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes.

3. Stir in chicken and cashews; heat through. Serve with rice.

Nutrition Facts

3/4 cup chicken mixture: 349 calories, 19g fat (3g saturated fat), 64mg cholesterol, 650mg sodium, 18g carbohydrate (6g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 3 fat, 1 starch.

 

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