made some substitutions: oranges instead of pineapple and hoisin sauce rather than oyster sauce. double the sauce!!! better the second day.
This classic chicken stir-fry combines both sweet and hot Asian flavors. Cashews give it crunch. You can use this recipe as a base and vary the ingredients as you like.
Yield: 6 servings (serving size: 1 1/3 cups stir-fry and 1 cup rice)
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Amount per serving
- Calories: 474
- Calories from fat: 22%
- Fat: 11.8g
- Saturated fat: 2.4g
- Monounsaturated fat: 4.5g
- Polyunsaturated fat: 3.8g
- Protein: 22.5g
- Carbohydrate: 68.5g
- Fiber: 3.8g
- Cholesterol: 60mg
- Iron: 4.3mg
- Sodium: 553mg
- Calcium: 67mg
- 1/2 cup fat-free, less-sodium chicken broth
- 3 tablespoons oyster sauce (such as Kame)
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons honey
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons rice or white wine vinegar
- 1/2 teaspoon salt
- 2 tablespoons oil, divided
- 1 cup chopped green onions, divided
- 1 small onion, cut into 8 wedges
- 1 cup (3 x 1/4-inch) julienne-cut red bell pepper
- 1/2 cup diagonally sliced carrot
- 1 cup sliced mushrooms
- 1 cup snow peas
- 1 pound skinned, boned chicken thighs, cut into bite-size pieces
- 1/4 cup canned pineapple chunks in juice, drained
- 1/3 cup cashews
- 1/2 to 1 teaspoon crushed red pepper
- 6 cups hot cooked long-grain rice
- Combine first 7 ingredients in a small bowl; set aside.
- Heat 1 tablespoon oil in a stir-fry pan or wok over medium-high heat. Add 1/2 cup green onions and onion wedges; stir-fry 1 minute. Add bell pepper and carrot; stir-fry 2 minutes. Add mushrooms and peas; stir-fry 2 minutes. Remove vegetable mixture from pan. Keep warm.
- Heat 1 tablespoon oil in pan over medium-high heat. Add chicken; stir-fry 5 minutes. Add broth mixture, vegetable mixture, pineapple, cashews, and crushed red pepper; bring to a boil, and cook 1 minute or until thick. Stir in 1/2 cup green onions. Serve with rice.
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