Source: dLife

Asian inspired chicken dish sauteed with peppers, water chestnuts and snow peas.

Servings

0.5
0 1/2 cup  fat free reduced sodium chicken broth 1.0
1 tbsp  low sodium soy sauce 1.0
1 tbsp  hoisin sauce 2.0
2 tsp  cornstarch 1.0
1 tsp  fresh ginger root 8.0
8 oz  boneless skinless chicken breasts 1.0
1 tbsp  vegetable oil, low saturated fat 1.0
1 tsp  sesame oil 1.0
1 tsp  minced garlic 1.0
1 cup  red bell peppers, sliced 1.0
1 cup  sliced water chestnuts 1.0
1 cup  snow peas 0.25
0 1/4 cup  fresh chopped green onion

1. In a small bowl, whisk together the broth, soya sauce, hoisin sauce, cornstarch, and ginger; set aside.
2. Dredge chicken in flour.
3. Heat the vegetable and sesame oil in a nonstick pan or wok over high heat then saute the garlic, chicken, red pepper, water chestnuts, and snow peas until tender crisp, about 2 minutes.
4. Add broth mixture to pan and cook until chicken is cooked through and sauce is slightly thick, about 2 minutes.
5. Garnish with cashews and green onions.