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Sweet & Spicy Cashew Chicken
2 boneless, skinless organic chicken breast halves cut into ½-inch slices (about 1 lb.)
2 tablespoons oil, divided
1 cup Our World Organics Carrots, sliced
3 cups Our World Organics Broccoli Florets
4 organic green onions, cut into 1-inch pieces
½ cup chicken broth
4 tablespoons prepared plum sauce
2 tablespoons soy sauce
2 teaspoons Thai garlic chili paste
½ teaspoon cornstarch
¼ cup cashews
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Directions:
1. In large skillet, stirfry chicken in 1 tablespoon of the oil until thoroughly cooked, about 6 to 8 minutes. Remove chicken and any juices from pan and set aside.
2. In same skillet, stirfry carrots, broccoli, and green onions in remaining oil for 3 minutes. Add chicken broth and simmer for 3 to 5 minutes or until vegetables are tender. Add chicken and juices back into skillet.
3. Combine remaining ingredients except cashews. Stir into chicken and vegetables. Bring to a boil; reduce heat and simmer until sauce is desired consistency. Sprinkle with cashews. Refrigerate any leftovers.
Yield:
4 (1½-cup) servings
Each serving provides 1 cup of vegetables.
The USDA Dietary Guidelines recommend Americans eat 5 to 6 cups of fruits & vegetables each day.
Nutrition information per serving:
Calories:
244 (53% calories from fat)
Fat:
15 g
Saturated Fat:
3 g
Trans Fat:
0.1 g
Cholesterol:
37 mg
Total Carbohydrate:
14 g
Dietary Fiber:
3.5 g
Protein:
18 g
Sodium:
615 mg
% Daily Value: Vitamin A 121%, Vitamin C 90%, Calcium 6%, Iron 12%
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