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

Chickpea Curry with Cashews

INGREDIENTS

1 tablespoon cornstarch
1 cup low-sodium vegetable broth, divided
2 teaspoons canola oil
1/2 onion, chopped
2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can (15 ounces) no-saltadded chickpeas, rinsed and drained
1/2 cup unsalted cashews, coarsely chopped
1/4 cup chopped fresh cilantro
4 tablespoons fat-free greek-style yogurt


DIRECTIONS
Whisk the cornstarch in a small bowl with enough of the broth to dissolve. Set aside.
Combine the oil, onion, curry powder, salt, and pepper in a large skillet over medium heat. Cover and cook, stirring occasionally, for 5 minutes or until the onion is softened.
Add the remaining broth to the pan along with the reserved cornstarch mixture. Cook, whisking constantly, until thickened. Add the chickpeas and cashews. Simmer for 5 minutes for the flavors to blend. Stir in the cilantro. Serve with a dollop of the yogurt.






From The Flat Belly Diet Cookbook