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Try this healthier Chinese dish that can be made in a snap at home.
Chicken and Vegetables with Cashews
Makes: 6 servings
Serving Size: 1 cup
1 14.5-ounce can fat-free, reduced-sodium broth
4 cups water
1 pound boneless, skinless chicken breasts
2 teaspoons sesame oil
Cooking spray
2 medium carrots, sliced into thin sticks
2 medium celery stalks, chopped
2 cups pea pods
3 cups broccoli florets
¼ cup cashews
2 tablespoons cold water
1 tablespoon cornstarch
1 tablespoon lite soy sauce
½ teaspoon crushed red pepper flakes
½ teaspoon 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 from liquid and reserve 1 cup of the broth.
2. Using a fork, shred the ckicken 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 cashes 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.
5. Serve over brown rice.
Nutrition Information: 175Calories, 6g Total Fat, 1g Saturated Fat, 45mg Cholesterol, 401 mg Sodium, 10g Total Carbohydrate, 3g Dietary Fiber, 4g Sugars, 20g Protein
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