Title: Cashew-Chicken with Broccoli
Categories: Poultry Lowcal
Yield: 4 Servings

12	oz	Broccoli flowerets -- about
4		Cups
1/2	c	Chopped onion
2		Cloves garlic -- minced
1	sm	Red bell pepper -- chopped
8	oz	Raw chicken breasts --
		Cubed
2	tb	Soy sauce
1 1/4	c	Defatted chicken broth --
		Divided use
1 1/2	tb	Cornstarch
1/8	ts	Ground red pepper
1/8	ts	Black pepper -- optional
2	c	Fresh bean sprouts --
		Rinsed
1/4	c	Cashews

Blanch broccoli in boiling water 2 minutes; rinse in cold water; drain; set aside. Coat skillet with cooking spray. Over medium heat, saut=E9 onion, garlic, and bell pepper about 10 minutes. Remove from pan; set aside and keep warm. Wipe skillet with a paper towel; coat very lightly with cooking spray; add cubed chicken; saut=E9 over medium heat until golden brown, about 8= minutes. Add soy sauce, 3/4 cup chicken broth, and reserved onion mixture to pan. Arrange blanched broccoli on top. Simmer, covered, 5 minutes. Remove broccoli with slotted spoon; keep warm. Dissolve cornstarch into remaining 1/2 cup broth; add ground peppers. Stir into chicken mixture; simmer until thickened. Add bean sprouts and simmer 1 minute. With slotted spoon, remove chicken-bean sprout mixture to a warmed serving plate. Top with reserved warm broccoli; drizzle with sauce. Sprinkle with cashews. Serve over rice.

per serving (without rice): 190 Kcal 5.5g fat (1.1g sat fat) 25% CFF 716 mg Na

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NOTES : 1. Using LOW SODIUM soy sauce saves 173mg Na per serving. 2. Using defatted LOW SODIUM chicken broth saves 81mg Na per serving. 3. If both are substituted, total sodium per serving would then be 462mg. 4. The fat is coming from the cashews (4g per serving). Nutr. Assoc. : 0 0 0 0 2314 0 0 0 0 0 96 32814

Recipe By : Rosemary Winters

From: Rosie@iadfw.Net Date: Wed, 20 Sep 1995 20:58:36 -0500

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