Chicken and Vegetables with Cashews Recipe

Serves 6

Ingredients

  • 1 12.5-ounce can fat-free, low-sodium chicken broth
  • 4 cups water
  • 1 lb. boneless, skinless chicken breasts
  • 2 tsp sesame oil
  • 2 medium carrots, sliced into thin sticks
  • 2 medium celery stalks, chopped
  • 2 cups pea pods
  • 3 cups broccoli florets
  • 1/4 cup cashews
  • 2 tsp cold water
  • 1 tbsp light soy sauce
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp salt (optional)

Preparation

  1. In large pot, bring broth and water to a boil. Reduce to a low simmer.
  2. Add chicken breast to the pot and let simmer for 20 minutes.
  3. Remove chicken breast from pot and reserve 1 cup of the broth.
  4. Shred the chicken meat with a fork and set aside.
  5. Add sesame oil to a greased skillet and put over medium-high heat.
  6. Add carrots, celery, pea pods, and broccoli to the skillet. Cook for 3-4 minutes.
  7. Next, add the cashews and shredded chicken to the skillet.
  8. In a bowl, whisk together cold water, cornstarch, soy sauce, crushed red pepper, and salt.
  9. While whisking, add the saved chicken broth.Bring to a boil, then reduce to simmer for 2 minutes.
  10. Serve warm.

Exchanges

  • 2 Vegetable
  • 1/2 Fat
  • 2 Lean Meat

Nutrition Information

  • 175 Calories
  • 6g Fat
  • 45 mg Cholesterol
  • 380 mg Sodium
  • 495 mg Potassium
  • 10g Carbohydrate
  • 20g Protein

Hamilton, Lara, and Jennifer Lamplough. Healthy calendar diabetic cooking. 2nd ed. Alexandria, Va.: American Diabetes Association, 2012. 120. Print.

In the event that you find that this recipe is not appropriate for diabetics, please contact us and we will review your suggestions.

Chicken

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