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Chicken and Vegetables with Cashews
Source: Lara Rondinelli - from "Healthy Calendar Diabetic Cooking" published by the American Diabetes Association

Chicken soup with a variety of fresh vegetables and crunchy cashews.

Prep Time: 30 minutes
Cook Time: 26 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 177.4
Total Carbs 8.8 g
Dietary Fiber 2.5 g
Sugars 2.3 g
Total Fat 5.5 g
Saturated Fat 1.1 g
Unsaturated Fat 0.8 g
Potassium 454.8 mg
Protein 23.1 g
Sodium 713.3 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 1/2 Starch , 3 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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29 floz  fat free reduced sodium chicken broth
4 cup  cold water
1 lb  boneless skinless chicken breasts
2 tsp  sesame oil
1 each  cooking spray
2 each  medium carrots
2 each  Celery, stalk, medium, 7.5" - 8" long, fresh
2 cup  snow peas
3 cup  fresh broccoli florets
0 1/4 cup  unsalted cashews
2 tbsp  cold water
1 tbsp  cornstarch
1 tbsp  light soy sauce
0 1/2 tsp  hot red pepper flakes
0 1/2 tsp  salt
  1. In a large soup pot, bring broth and water to a boil. Reduce to a low simmer and add chicken breast. Simmer chicken breast for 20 minutes. Remove chicken from liquid and reserve 1 cup of the broth.
  2. Using a fork, shred the chicken meat and set aside.
  3. Add sesame oil and generous amount of cooking spray to a large nonstick skillet or work over medium-high heat. Add carrots, celery, pea pods and broccoli and stir-fry 3-4 minutes. Add cashews and chicken to skillet.
  4. In a small bowl, whisk together cold water, cornstarch, soy sauce, crushed red pepper, and salt. Whisk in reserved chicken broth. Pour liquid over vegetables and chicken. Bring to a boil and reduce heat to simmer for 2 minutes.

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