Cashew Chicken with Broccoli and Red Bell Peppers

After making it at least thirty times, I’ve got this dish down to an art. I cut up everything and prepare the sauce in the morning, then it only takes me 10 minutes to cook at the end of the day. My rice cooker makes the rice in 20 minutes…et voila! A hot, healthy, delicious meal is on the table.

Serves 4
Sauce
2 tablespoons lite soy sauce
3 tablespoons water
2 tablespoons hoisin sauce
1 tablespoon seasoned rice vinegar
1 teaspoon cornstarch
1 tablespoon canola oil
1 teaspoon toasted sesame oil
1 large garlic clove, minced
2 tablespoons minced fresh ginger
3 cups broccoli florets
1-1/2 cups sliced red bell peppers
1-1/4 pounds boneless, skinless chicken breasts or tenders, any visible fat removed,
and cut into ½-inch dice
½ cup sliced scallions
1/3 cup chopped cashew nuts, to taste
3 tablespoons chopped fresh cilantro, for garnish (optional)

1. To make the sauce, combine all of the ingredients in a medium bowl and mix; set aside.
2. Heat 1-½ tablespoons of the canola oil and the sesame oil in a large nonstick skillet over medium-high heat. Add the garlic and ginger and sauté for 30 seconds. Add the broccoli and red bell peppers and sauté, stirring occasionally, for 5 minutes, or until crisp-tender; 2 minutes into the cooking time, add 3 tablespoons water to the skillet to prevent the vegetables from sticking. Do not overcook the vegetables. Transfer the vegetables to a serving bowl and cover with foil to keep warm. (Do not rinse the skillet.)
3. Add the remaining 1-½ tablespoons canola to the skillet and heat over medium-high heat. Add the chicken and sauté, stirring occasionally, for 5 minutes. Add the scallions, the sauce, and the cashew nuts and cook, stirring, for 1 minute more, or until the sauce thickens slightly.
4. Transfer the contents of the skillet to the bowl containing the vegetables and gently mix. Adjust the seasoning, garnish with the cilantro, if using, and serve immediately.

Substitutions: The chicken can be replaced by one 15-ounce package of extra-firm tofu. Drain the tofu, pat dry with paper towels, and cut into ½-inch cubes. Sauté according to the directions in Step 3, and proceed as above.

Nutrition Highlights: Protein, vitamins A and C, B vitamins, and magnesium

Approximate Nutritional Information: Serving size: one-quarter cashew chicken with broccoli and red bell peppers: Calories: 320 cals, 16%; Protein: 38 g, 76%; Total fat: 11.1 g, 17%; Saturated fat: 1.8 g, 9%; Cholesterol: 82 mg, 27%; Carbohydrates: 18 g, 6%; Fiber: 4 g, 15%; Sodium: 608 mg, 25%; Vitamin A: 2,608 IU, 52%; Vitamin C: 171 mg, 284%; Niacin: 17 mg, 86%; Vitamin B6: 1 mg, 56%; Magnesium: 96 mg, 24%; Vitamin K: 80 mcg, 100%; Diabetic Exchange: 1 Starch, 5 Very Lean meat, 2 Fat, 1 Vegetable
Source: Eating for Lower Cholesterol: A Balanced Approach to Heart Health with Recipes Everyone Will Love

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