Chinese · Dinner
Chicken With Cashew Nuts (Low-Calorie)
Chicken breast cubes seared in a wok with cashews, bell pepper, scallion and garlic in a light soy-based sauce thickened with cornstarch. The technique keeps the dish crisp-tender and lower in fat while retaining the classic Cantonese-American takeout character.
$4
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
352Calories
47.8gProtein
12.6gFat
12.9gCarbs
3.4gSugar
1.9gFiber
730mgSodium
141mgChol
2.5gSat Fat
790mgPotassium
38mgCalcium
2.3mgIron
0.4mcgVitamin B12
48mgVitamin C
low-calorie
protein-rich
low-carb
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Cut the chicken breast into 1-inch cubes. Toss with 1 tsp cornstarch and let sit 10 minutes until the surface turns tacky.
2
Whisk
Mix soy sauce, oyster sauce, sesame oil, rice vinegar, chicken stock and 1/2 tsp cornstarch in a small bowl until no lumps remain.
3
Sear
Heat vegetable oil in a wok over high heat until shimmering. Add chicken in a single layer and sear 3 minutes, turning once, until opaque and lightly browned.
4
Finish
Push chicken to one side. Add garlic, bell pepper and scallion to the wok and stir 1 minute over medium-high heat. Pour in sauce and stir 1 minute until it bubbles and thickens. Add cashews and toss 30 seconds until warmed through. Plate: Transfer to a plate and serve immediately while glossy and steaming.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 1.4 oz40g roasted unsalted cashews
- 5 oz140g bell pepper
- 22 scallion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp cornstarch (for velveting)
- 2 tbsp2 tbsp low-sodium soy sauce
- 2 tsp2 tsp oyster sauce
- 1 tsp1 tsp sesame oil
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp cornstarch (for sauce)
- 4 tbsp60ml low-sodium chicken stock
- 2 tsp2 tsp vegetable oil
- 1/2 tsp1/2 tsp white pepper
