Low Fat Cashew Chicken Oriental Dish Recipes

LOW-FAT CASHEW CHICKEN (ORIENTAL DISH)

Make and share this Low-Fat Cashew Chicken (Oriental Dish) recipe from Food.com.

Provided by Debidoo

Categories Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Low-Fat Cashew Chicken (Oriental Dish) image

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.

Nutrition Facts : Calories 329.1, Fat 19.3, SaturatedFat 4.7, Cholesterol 72.6, Sodium 1064.6, Carbohydrate 11.8, Fiber 1.1, Sugar 5, Protein 27.2

Ingredients

1 lb boneless chicken breast, cubed (or cut into strips)
2 teaspoons fresh minced ginger (or 1/2 tsp. ground, but fresh tastes better in this recipe)
1 tablespoon peanut oil
1 medium red pepper, cut into thin strips
1/3 cup teriyaki sauce
1 tablespoon cornstarch
1/3 cup roasted cashews (or other nuts, if preferred)

CASHEW CHICKEN

Yield 4

Number Of Ingredients 14

Cashew Chicken image

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

Nutrition Facts : Servingsize 1 serving, Calories 689 kcal, Fat 62 g, SaturatedFat 8 g, Cholesterol 8 mg, Sodium 3207 mg, Carbohydrate 25 g, Sugar 9 g, Protein 10 mg

Ingredients

1/4 cup cashews
2 boneless skinless chicken breasts
2 Tablespoons canola oil
1 green bell pepper (chopped)
1/4 red onion (diced)
2 teaspoons minced garlic
1 Tablespoon sunflower oil
1 Tablespoon white rice vinegar
1 Tablespoon chili garlic sauce
2 Tablespoons soy sauce
1/2 teaspoon ginger
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cooked brown rice - optional

SKINNY CASHEW CHICKEN AND BROCCOLI

55% less sat fat • 52% less fat • 21% fewer calories than the original recipe. We cut the fat in this dish by using less cashews. Brown rice and veggies raise the fiber.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 14

Skinny Cashew Chicken and Broccoli image

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.

Nutrition Facts : Calories 440, Carbohydrate 51 g, Cholesterol 70 mg, Fiber 8 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving (1 cup chicken mixture and 3/4 cup rice), Sodium 660 mg, Sugar 6 g, TransFat 0 g

Ingredients

2 teaspoons canola oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon finely chopped gingerroot
2 cups fresh broccoli florets
1 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1/8 teaspoon crushed red pepper flakes
2 cups frozen sugar snap peas (from 24-oz bag)
3 tablespoons reduced-sodium soy sauce
2 teaspoons rice vinegar
1 tablespoon cornstarch
1 teaspoon sugar
2 medium green onions, sliced (2 tablespoons)
3 cups hot cooked brown rice
1/4 cup salted roasted cashew halves and pieces

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