Cashew Chicken Stir-Fry

Serves: Prep: 15min Cook: 15min Total: 30min

INGREDIENTS
1/2 cup reduced-sodium chicken broth
1 tablespoon hoisin sauce
1 tablespoon reduced-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon sesame oil
2 teaspoons canola oil
12 ounces boneless, skinless chicken thighs, cut into 1/2" pieces
1 onion, chopped
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1/2 red bell pepper, chopped
1/2 cup roasted cashews


DIRECTIONS1. Combine the broth, hoisin sauce, soy sauce, and cornstarch in a small bowl. Stir until smooth and set aside.

2. Heat the sesame oil and canola oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring, for about 4 minutes or until lightly browned and cooked through.

3. Add the onion, ginger, and garlic and cook, stirring, for 2 minutes longer or until the onion is slightly softened. Add the pepper and cook for 3 minutes longer or until slightly softened. Stir in the cashews and cook for 1 minute longer. Add the reserved hoisin mixture and cook for 1 to 2 minutes longer or until the sauce reaches a boil and thickens.


NUTRITIONAL FACTS PER SERVING
CALORIES 271.7 CAL
FAT 15 G
SATURATED FAT 2.8 G
SODIUM 310.5 MG
CARBOHYDRATES 14.7 G
TOTAL SUGARS 5 G
DIETARY FIBER 1.4 G
PROTEIN 20.7 G