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Cashew Chicken

Yield 6 servings.

Ingredients

  • 1/2 cup dry white wine
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon peeled, grated gingerroot
  • 1 clove garlic, crushed
  • 1 1/2 pounds skinned, boned chicken breasts, cut into strips
  • 1/2 pound fresh green beans
  • Vegetable cooking spray
  • 1 tablespoon dark sesame oil, divided
  • 1/2 cup diagonally-sliced celery
  • 1/2 cup diagonally-sliced carrot
  • 1/2 cup sliced green onions
  • 1 (10 1/2-ounce) can low-sodium chicken broth
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 1 tablespoon brown sugar
  • 1/3 cup chopped unsalted roasted cashews
  • 6 cups cooked long-grain rice (cooked without salt or fat)

Nutrition Information

  • calories 462
  • caloriesfromfat 17 %
  • fat 8.8 g
  • satfat 1.6 g
  • monofat 3.8 g
  • polyfat 2.1 g
  • protein 33.1 g
  • carbohydrate 60 g
  • fiber 0.0 g
  • cholesterol 66 mg
  • iron 0.0 mg
  • sodium 369 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 4 ingredients in a heavy-duty, zip-top plastic bag; add chicken. Seal bag, and shake until chicken is well coated. Marinate in refrigerator 1 hour, turning bag occasionally. Remove chicken from marinade; discard marinade.

  2. Wash green beans; trim ends, and remove strings. Cut beans diagonally into 1 1/2-inch pieces.

  3. Coat a wok or large nonstick skillet with cooking spray; drizzle 2 teaspoons oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add green beans, celery, carrot, and onions; stir-fry 5 minutes or until vegetables are crisp-tender. Remove vegetables from wok, and set aside.

  4. Add remaining 1 teaspoon oil to wok. Add chicken; stir-fry 3 to 4 minutes or until chicken is lightly browned.

  5. Combine broth and next 3 ingredients, stirring well. Add broth mixture to wok; stir-fry 1 to 2 minutes or until mixture is thickened and bubbly. Add vegetables and cashews; stir-fry 1 minute or until thoroughly heated. Serve over rice.

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