Monday, May 5, 2014

Cleaner Chicken Cashew

4 tablespoons reduced-sodium soy sauce
1 tablespoon sesame oil
1 pound boneless skinless chicken breasts, cut into chunks
1 tablespoon cornstarch
1 cup reduced-sodium chicken broth
1 tablespoon Agave Nectar
1 tablespoon molasses
1 tablespoon olive oil
2 cups celery, chopped
1 white onion, chopped
1 cup frozen edamame (soy beans)
1 teaspoon granulated garlic
1 cup cashews
10 ounces bean sprouts 

In a medium bowl, combine 2 tablespoons soy sauce and 1 tablespoon sesame oil. Add chicken and set aside.

In a small bowl combine cornstarch and broth until smooth. Stir in nectar, molasses and remaining soy sauce; set aside.

Heat skillet or wok over medium-high heat. When pan is hot sauté chicken quickly until chicken is no longer pink. Remove, keep covered and warm.

In the same pan, heat olive oil and stir-fry celery, onion and edamame with garlic until veggies tender but crisp. Return chicken to the pan. Stir in sauce mixture and cashews. Bring to a boil; cook and stir for 1 minute or until thickened.  Serve over fresh bean sprouts. 

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