Sweet and Spicy Cashew ChickenNovember 08, 2011
I'm finally finding some time to cook again, and try and experiment with new recipes, so I'll be posting at least 1 recipe for week until the end of the year.
Here's our dinner from last night. Everyone gave it 2 thumbs up
1/2 cup chicken broth
3 Tbsp oyster sauce
1 Tbsp sugar
1 Tbsp cornstarch
1 Tbsp rice wine or white vinegar
1-1/2 Tbsp vegetable oil
1 pound boneless skinless chicken breast, diced
1/4 tsp salt and pepper
2 red bell peppers, chopped
1 onion, chopped
2 tsp Thai chili paste - I used Thai garlic chili paste
1/2 cup cashews
green onions, chopped (optional)
Whisk together the broth, oyster sauce, sugar, cornstarch, and vinegar in a small bowl. Set aside.
In a skillet or wok, heat 1 Tbsp of the oil over medium-high heat. Add the chicken and salt and pepper and cook until golden brown - about 5 minutes, depending on the heat of your pan. Remove from the pan, and add the remaining oil, peppers, onion, and chili paste. Stir fry another 5 minutes. Return chicken to the pan, and cooked 1 more minute. Add the sauce mixture you made at the beginning and stir for 1 minute until thickened. Add cashews and green onions, and cook one more minute, just to heat.
I served with rice, and Annie Chun's potstickers (4 for 3 Points+)
And if you are not doing Weight Watchers here's the nutritional info:
Carbs: 18 with 2.5 g fiber