Best 4 Low Fat Cashew Chicken Oriental Dish Recipes

LOW-FAT CASHEW CHICKEN (ORIENTAL DISH)

Steps:

• Toss chicken and ginger together in a med. bowl.
• Heat wok or large skillet over med-high heat. Add oil and heat until oil is hot.
• Add chicken and stir-fry 2 minutes.
• Add red pepper and continue to cook and stir 4 more minutes.
• Whisk cornstarch into teriyaki sauce.
• Add to meat mixture, and cook and stir until thick and bubbly.
• Stir in cashews and cook just to heat through.
• Serve with white rice.

CASHEW CHICKEN

Steps:

• In a pan over medium heat, roast cashews until golden brown.
• Remove cashews from pan and set aside.
• Dice chicken into one inch pieces. Add chicken and canola oil to pan and cook until chicken is completely cooked through.
• Add peppers, onions, and garlic to pan and cook for 2-3 minutes or until peppers begin to soften.
• Add remaining ingredients and stir until sauce thickens.
• Mix in cashews and stir until coated in sauce (there won't be a lot of sauce left in the pan.)
• Serve over brown rice or cauliflower rice (optional)
• NOTE: Rice not included in nutrition information

"RESTAURANT STYLE" CHINESE CASHEW CHICKEN

Steps:

• Cube chicken into bite size pieces and place in a medium size mixing bowl.
• Add the salt, rice cooking wine, ginger and cornstarch to the chicken cubes, using a fork to mix it in and adding the cornstarch last, mix again. Cover and marinate the chicken for 1 hour in the refrigerator.
• Prepare the sauce ingredients while the chicken is marinating. In a small size mixing bowl, mix together the sauce ingredients and set aside.
• Finely mince the garlic. Wash and slice the green onions on the diagonal into 1-inch pieces, chop the broccoli, slice the celery, carrots, onions and drain the sliced water chestnuts.
• Roast the cashews in a heavy skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Roast for about 5 minutes, or until the cashews are lightly browned. Remove from the pan and let cool completely.
• Heat the wok or large size skillet over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds). Add the coated chicken cubes. Stir-fry until they change color (about 5 to 7 minutes) and are cooked through. Remove from the wok or frying pan, keep warm.
• Add 2 tablespoons oil to the same wok or skillet. When the oil is hot, add the stir-frying vegetables. Stir-fry until crunchy-tender (about 5 to 6 minutes), then push up to the sides of the pan. Add the sauce and the chicken. Heat everything through and then fold all together to completely coat with sauce. Serve the chicken and vegetables over prepared rice (Jasmine rice is the best) and the roasted cashews on top as a tasty garnish.
• Makes 4 servings.

SKINNY CASHEW CHICKEN AND BROCCOLI

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken and gingerroot; cook and stir 4 to 5 minutes or until chicken begins to brown.
• Add broccoli, 1/2 cup of the broth and the pepper flakes. Cover; cook over medium heat 2 minutes, stirring once. Add peas; cook 2 to 4 minutes longer, stirring once, until vegetables are crisp-tender.
• In small bowl, mix remaining 1/2 cup broth, the soy sauce, vinegar, cornstarch and sugar; stir into chicken mixture. Add onions; cook, stirring frequently, until sauce is thickened and bubbly. Serve over rice; sprinkle with cashews.