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Cashew Chicken

Photo: Oxmoor House
Yield 6 servings (serving size: 3/4 cup chicken mixture and 1/2 cup rice)
At last–a stir-fry recipe that’s not loaded with MSG and other high-sodium ingredients. The vibrant flavor in this chicken dish comes from mandarin oranges, green onions, low-sodium soy sauce and fresh ginger. See our collection of Low-Sodium Recipes for more ways to reduce sodium in your diet.

Ingredients

  • 1 pound skinless, boneless chicken breasts, cut into strips
  • 1/4 cup orange juice
  • 1 tablespoon plus 1 teaspoon cornstarch, divided
  • 1 teaspoon vegetable oil
  • 1/4 cup chopped cashews
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 1 cup chopped green bell pepper (about 1 large)
  • 1/2 cup chopped green onions (about 2)
  • 1 tablespoon minced fresh ginger
  • 1 cup fat-free, less-sodium chicken broth
  • 2 tablespoons low-sodium soy sauce
  • 1 (11-ounce) can mandarin oranges in light syrup, drained
  • 3 cups hot cooked brown rice

Nutrition Information

  • calories 311
  • caloriesfromfat 0.0 %
  • fat 5.3 g
  • satfat 0.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 22.4 g
  • carbohydrate 42.8 g
  • fiber 1.3 g
  • cholesterol 44 mg
  • iron 0.0 mg
  • sodium 275 mg
  • calcium 0.0 mg

How to Make It

  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 pan; set aside. Add chicken mixture to pan. 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. Remove from heat; stir in oranges. Spoon chicken mixture over rice, and sprinkle with cashews. Serve immediately.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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