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The favorite Asian-inspired stir-fry dish has plenty of colorful veggies, chicken and crunchy cashews.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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; protein 24.6g; carbohydrates 23g; dietary fiber 5.6g; sugars 4.9g; fat 12.5g; saturated fat 1.9g; cholesterol 49.3mg; vitamin a iu 1009.1IU; vitamin c 50.9mg; calcium 54mg; iron 2.6mg; magnesium 71mg; potassium 483mg; sodium 551mg.