February 6, 2012
Healthy Cashew Chicken
3/4 C orange juice
1/3 C agave nectar
1/4 C soy sauce (can use low sodium)
1 Tbsp cornstarch
1 tsp ground ginger
1 tsp garlic powder
1/2 tsp pepper
2 Tbsp olive oil, divided
4 green onions, chopped
2 large carrots, julienne
1 celery stalk, sliced
4 boneless, skinless chicken breasts, cut into 1 inch squares
1 cup cashews
In a bowl, combine juice, agave nectar, soy sauce, cornstarch, and seasonings.
In a wok or large skillet, heat 1 Tbsp oil until it begins to smoke. Stir-fry vegetables for several minutes until the onions become fragrant. Set aside.
In same skillet, heat another Tbsp of oil until smoking and stir-fry chicken chunks until browned and tender. Add cooked vegetables, cashews, and sauce mixture. Continue cooking until sauce bubbles and thickens. Serve over brown rice.
Per serving: 256 calories, 15g protein, 31g carb
Recipe and photo from: What's Cooking With Ruthie
Destrie: not good