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The Recipe Instructions |
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Ingredients
10 oz boneless skinless chicken breasts, cut 1" x 1/2" piec
1 tbsp cornstarch
1 tbsp dry white wine
1 tbsp reduced sodium soy sauce
1/2 tsp garlic powder
1 tsp vegetable oil
6 green onions, cut 1" pieces
2 cup sliced mushrooms
1 red or green bell pepper, thinly sliced
1 can sliced water chestnuts - (6 oz), rinsed, drained
2 tbsp hoisin sauce, (optional)
2 cup hot cooked white rice
1/4 cup roasted cashews
Directions
Place chicken in large resealable plastic food storage bag. Blend
cornstarch, wine, soy sauce and garlic powder in small bowl. Pour over
chicken pieces. Seal bag; turn to coat. Marinate in refrigerator 1 hour.
Drain chicken; discard marinade.
Heat oil in wok or large nonstick skillet over medium-high heat until hot.
Add onions; stir-fry 1 minute. Add chicken; stir-fry 2 minutes or until
browned. Add mushrooms, pepper and water chestnuts; stir-fry 3 minutes or
until vegetables are crisp-tender and chicken is no longer pink in center.
Stir in hoisin sauce; cook and stir 1 minute or until heated through.
Serve chicken and vegetables over rice. Top servings evenly with cashews.
Serve immediately.
This recipe yields 4 servings.
Exchanges Per Serving: 1 1/2 Starch, 2 Meat, 1 1/2 Vegetable, 1/2 Fat.
Nutrition Facts: Calories 274; Calories from fat 23%; Total Fat 7g;
Saturated Fat 1g; Protein 18g; Carbohydrates 34g; Cholesterol 36mg;
Sodium 83mg; Dietary Fiber 3g.
Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"07-26-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"
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Per Serving (excluding unknown items): 133 Calories; 2g Fat (17.2% calories
from fat); 18g Protein; 9g Carbohydrate; 1g Dietary Fiber; 41mg
Cholesterol; 181mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat;
1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
Servings: 4
Diet Cashew Chicken Recipe brought to you by Diet Recipes To-Go
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