Prep time 10 minutes
Cook time 10 minutes
¾ cup reduced sodium chicken broth
3 tbsp. + 2 tsp. dry sherry
3 tbsp. reduced sodium soy sauce
1 tbsp. + 2 tsp. cornstarch
1 tbsp. chili-garlic paste
3 tsp. olive oil
1 pound skinless, boneless chicken strips
1 onion chopped
1 tbsp. grated peeled fresh ginger
½ bunch broccoli, cut into florets
¼ cup water
¼ cup unsalted cashews, coarsely chopped
1.) Whisk together the broth, sherry, soy sauce, cornstarch, and chili-garlic paste in a bowl until smoothie; set aside.
2.) Heat a large nonstick skillet or wok over medium-high heat until a drop of water sizzles. Add 2 teaspoons of the oil, swirl to coat the pan, then add the chicken. Stir-fry until the chicken is cooked through, 4-5 minutes. Transfer the chicken to a plat; cover to keep warm.
3.) Heat the remaining 1 teaspoon oil in the same skillet. Add the onion and ginger; stir-fry until fragrant, about 30 seconds. Add the broccoli; stir-fry until crisp tender, about 2 minutes. Add the broth mixture and the water; cook, stirring constantly, until the mixture bubbles and thickens, about 1 minute. Add the chicken and cashews; cook until heated through, about 1 minute.
Good Idea: If you are not a cashew fan, almonds or peanuts make a suitable substitute. Or, if you prefer, omit the nuts – you would reduce the calories.
Nutrition (1 cup):
12g Fat / 3g Saturated Fat
© Weight Watchers