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Diabetic Friendly Cashew Chicken
1 pound skinned, boned chicken breasts, cut into strips
1/4 cup orange juice
4 teaspoons cornstarch, divided
1 teaspoon vegetable oil
1/4 cup chopped cashews
1 (8 ounce) can sliced water chestnuts, drained
1 cup chopped green pepper
1/2 cup chopped green onions
1 tablespoon minced gingerroot
1 cup fat-free, reduced-sodium chicken broth
2 tablespoons low-sodium soy sauce
1 (11 ounce) can mandarin oranges in light syrup, drained
3 cups cooked brown rice (cooked without salt or fat)
Combine chicken strips, orange juice, and 1 teaspoon cornstarch in a medium bowl; cover and chill 1 hour.

Heat oil in a nonstick skillet over medium heat.

Add cashews; cook, stirring constantly, 30 seconds.

Remove from skillet; set aside.

Add chicken mixture to skillet.

Cook, uncovered, over medium-high heat 8 minutes or until chicken is lightly browned, stirring constantly.

Add water chestnuts and next 3 ingredients; cook 5 minutes.

Combine broth, soy sauce, and 1 tablespoon cornstarch; add to chicken mixture.

Bring to a boil; reduce heat, and cook, stirring constantly, until thickened.

Remove from heat; stir in oranges.

Spoon chicken mixture over rice, and sprinkle with cashews.

Serve immediately.
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