Ginger Cashew Chicken

Recipe Ingredients

3/4 lb	340g / 11oz	Boneless skinless chicken breasts - cut into 1" cubes
2		Onions - chopped
2		Celery stalks - chopped
3		Garlic cloves - minced
1 cup	237ml	Sliced mushrooms
1 cup	160g / 5.6oz	Bean sprouts
1 cup	237ml	Trimmed snow peas
1/4 cup	59ml	Unsalted dry-roasted cashews
1 tablespoon	15ml	Minced peeled gingerroot
1 tablespoon	15ml	Reduced-sodium soy sauce
3 cups	480g / 16oz	Hot cooked brown rice
		Pickled ginger

Recipe Instructions

Spray a large nonstick skillet or wok with nonstick cooking spray; heat. Add the chicken and cook, stirring as needed, until lightly browned, about 3 minutes. Transfer to a plate.

Spray the same skillet with more nonstick cooking spray; heat. Add the onions, celery and garlic; cook, stirring as needed, about 5 minutes.

Add the mushrooms, bean sprouts, snow peas, cashews, ginger, soy sauce and the chicken; cook, stirring as needed, until the chicken is cooked through and the vegetables are tender, 4 to 5 minutes.

Serve the rice, topped with the chicken mixture; garnish with pickled ginger.

This recipe yields 4 servings.

Per Serving: 361 Calories, 7 g Total Fat, 1 g Saturated Fat, 53 mg Cholesterol, 237 mg Sodium, 47 g Total Carbohydrate, 5 g Dietary Fiber, 29 g Protein, 67 mg Calcium.

Serving Provides: 2 Breads, 1 Fruit/Vegetable, 3 Protein/Milk, 1 Fat.

Points Per Serving: 7.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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