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  • Chicken & Cashews

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    8 posts, 8 voices, 899 views, started May 25, 2011

    Posted on Wednesday, May 25, 2011 by Mary Clark




    • THIS LOOKED YUMMY....TOO BAD I CAN‘T MAKE IT TONIGHT....frown

          *  YIELD: 4 servings (serving size: about 3/4 cup)

          * PREP TIME: 30 MINUTES

          * COURSE: Main Dishes

      Ingredients

          * 3 tablespoons low-sodium soy sauce, divided

          * 2 tablespoons dry sherry

          * 4 teaspoons cornstarch, divided

          * 1 pound skinless, boneless chicken breast, cut into bite-sized pieces

          * 1/2 cup fat-free, less-sodium chicken broth

          * 2 tablespoons oyster sauce

          * 1 tablespoon honey

          * 2 teaspoons sesame oil, divided

          * 3/4 cup chopped onion

          * 1/2 cup chopped celery

          * 1/2 cup chopped red bell pepper

          * 1 tablespoon grated peeled fresh ginger

          * 2 garlic cloves, minced

          * 1/2 cup chopped green onions (about 3 green onions)

          * 1/4 cup chopped unsalted dry-roasted cashews

      Preparation

          * 1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.

          * 2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.

          * Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.

      Nutritional Information

          * Amount per serving

          * Calories: 257

          * Fat: 9g

          * Saturated fat: 1.9g

          * Monounsaturated fat: 4.2g

          * Polyunsaturated fat: 2.3g

          * Protein: 26g

          * Carbohydrate: 17g

          * Fiber: 1.9g

          * Cholesterol: 63mg

          * Iron: 2mg

          * Sodium: 584mg

          * Calcium: 45mg

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