Ingredients: |
Ingredients: Serves 4 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
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Directions: |
Directions: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): 288 Calories 12g Fat / 3g Saturated Fat 15g Carbohydrates 30g Protein 588mg Sodium
© Weight Watchers |