- 2 tbsp. peanut oil
- ¾ cup cashews
- 10½ oz. boneless, skinless chicken breast (cut into 1-inch pieces)
- 1 medium red bell pepper, seeded and cut into strips
- 1 medium green bell pepper, seeded and cut into strips
- 5 oz. low-sodium chicken stock
- 1 tbsp. rice wine
- 1 tbsp. low-sodium soy sauce
- 1 tbsp. honey
- 2 cloves garlic, crushed
- 1 tsp. freshly grated ginger
- 1 tsp. red wine vinegar
- 1 tsp. sesame oil
Heat peanut oil in large, heavy-bottom skillet over medium heat. Add cashews; stir fry for 1 minute. Remove cashews with slotted spoon; set aside. Add chicken to skillet and cook for 1-2 minutes. Stir in peppers and cook for 1 minute. Remove chicken and peppers from skillet; set aside. Place half of cashews in food processor and process until almost smooth. If necessary, add a little stock to form a smoother paste. (You may also place cashews in a bag and crush with a rolling pin.)
To make sauce:
Add chicken stock, rice wine, soy sauce, honey, garlic, ginger and vinegar to skillet; heat mixture but do not boil. Add cashew paste, remaining cashews and chicken mixture. Mix well until all ingredients are thoroughly blended. Sprinkle sesame oil into mixture and cook for one minute. Transfer chicken to serving dish and serve immediately.
Tip: Serve this dish with brown rice to increase the fiber content.
Serving size: ¼ recipe; Calories 342; Fiber 2g; Protein 23g.