Saturday, June 26, 2010

Cashew Chicken

Another easy, healthy Asian dish. The sauce is good, but it needed more for the leftovers. Otherwise, no complaints. Tasty.

Cashew Chicken

1&1/2 lb boneless, skinless chicken breast
3 T soy sauce
1 T ginger, grated
2 cloves garlic, minced
2 carrots, shredded (2 cups)
1 bunch broccoli, cut into florets
1 small onion, chopped
1 cup chicken broth
1/3 cups cashews, toasted and chopped
3 cups quinoa or rice (used brown rice)

Combine chicken, soy sauce, ginger, and garlic in a shallow dish; cover and let marinate for at least 30 minutes up to 8 hours. Spray large wok or skillet with cooking spray and heat to medium-high heat. Add chicken and marinade and saute for 5 minutes or until tender. Remove chicken and set aside.

Add carrots, broccoli and onion to same skillet and saute for 5 minutes or until crips-tender. Add chicken back to pan and add broth. Cook 3 minutes, stirring occasionally. Add cashews and cook 2 more minutes or until thorouhly heated. Serve over quinoa or rice.

Source: Clean Eating magazine

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