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Diabetic Friendly Cashew Chicken By:contributor Ingredients 1 pound skinned, boned chicken breasts, cut into strips 1/4 cup orange juice 4 teaspoons cornstarch, divided 1 teaspoon vegetable oil 1/4 cup chopped cashews 1 (8 ounce) can sliced water chestnuts, drained 1 cup chopped green pepper 1/2 cup chopped green onions 1 tablespoon minced gingerroot 1 cup fat-free, reduced-sodium chicken broth 2 tablespoons low-sodium soy sauce 1 (11 ounce) can mandarin oranges in light syrup, drained 3 cups cooked brown rice (cooked without salt or fat) Method 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 skillet; set aside. Add chicken mixture to skillet. 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. |
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