Chinese Chicken with Cashews

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> CHINESE CHICKEN WITH CASHEWS

>

> Yield: 4 servings (about 4 ounces per serving)

> Source: " The Diabetes Food and Nutrition Bible "

> Book Info: http://www.diabeticgourmet.com/book_archive/details/11.shtml

>

> INGREDIENTS

>

> - 2 medium onions, sliced vertically

> - 1 cup broccoli florets

> - 1 pound boneless, skinless chicken breasts, cut into 2-inch cubes

> - 3 green onions, minced

> - 2 teaspoons minced ginger

> - 3 garlic cloves, minced

> - 3 tablespoons lite soy sauce

> - 1/3 cup fat-free, reduced-sodium chicken broth

> - 2 teaspoon rice vinegar

> - 1/2 cup toasted cashews

> - 2 teaspoon sesame oil

>

> DIRECTIONS

>

> Spray a wok or heavy skillet with nonstick cooking spray.

> Over medium-high heat, add the onions to the pan and saute

> for 5 minutes. Remove the onions from the pan.

>

> Add more spray and stir-fry the broccoli for 3 minutes.

> Remove the broccoli from the pan. Add more spray and

> stir-fry the chicken until it's no longer pink, about

> 7-8 minutes. Add the green onions, ginger, and garlic

> and stir -fry for 2 minutes. Add the onions and broccoli

> back into the pan.

>

> Add the soy sauce, broth, and vinegar. Cook for 1 minute.

> Add the cashews and sesame oil and cook for 1 minute.

>

> Nutritional Information Per Serving (About 4 ounces):

> Calories: 282, Fat: 13 g, Cholesterol: 68 mg, Sodium: 671 mg,

> Carbohydrate: 12 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 29 g

> Diabetic Exchanges: 4 Lean Meat, 1/2 Fat, 2 Vegetable

>

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