The favorite Asian-inspired stir-fry dish has plenty of colorful veggies, chicken and crunchy cashews. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a medium bowl, stir together soy sauce, cornstarch, ginger and sesame oil; add chicken and toss to coat. Cover and marinate at room temperature for 20 minutes. Meanwhile, for sauce: In a small bowl, stir together the water and oyster sauce; set aside. Rinse pea pods under cold running water to thaw; set aside to drain well.

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  • Heat a large nonstick skillet or wok over medium-high heat. Add cashews to hot skillet; cook about 3 minutes or until nuts start to brown, stirring frequently. Remove from skillet; set aside. Add 1 teaspoon of the canola oil to skillet; add onion and stir-fry for 1 minute. Add sweet pepper, pea pods and garlic; stir-fry for 1 minute. Stir in water chestnuts.

  • Remove vegetables from skillet. Add the remaining 2 teaspoons canola oil to skillet; add chicken mixture and stir-fry for 2 to 3 minutes or until chicken is cooked through. Return vegetables to skillet. Add the sauce; heat through, scraping up any browned bits from bottom of skillet. Transfer to a serving dish or plates. Sprinkle with the roasted cashews.

Nutrition Facts

299 calories; 12.5 g total fat; 1.9 g saturated fat; 49 mg cholesterol; 551 mg sodium. 483 mg potassium; 23 g carbohydrates; 5.6 g fiber; 5 g sugar; 24.6 g protein; 1009 IU vitamin a iu; 51 mg vitamin c; 54 mg calcium; 3 mg iron; 71 mg magnesium;

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