SKINNY SPICY CASHEW CHICKEN

Skinny Spicy Cashew Chicken image

33% less total fat • 71% less sodium than the original recipe. Who needs to go out? This restaurant-style dish is ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons bottled oyster sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon packed brown sugar
2 teaspoons cornstarch
1/3 cup water
1 tablespoon canola oil
2 medium red and/or green sweet peppers, cut into bite-size strips
1 medium onion, sliced
3 cups coarsely shredded bok choy or napa cabbage
2 to 4 fresh red hot chile peppers, seeded and finely chopped
1 clove garlic, minced
12 ounces skinless, boneless chicken breast halves, cut into bite-size strips
2 cups hot cooked brown rice
1/4 cup lightly salted roasted cashews, coarsely chopped

Steps:

For sauce: In a small bowl, stir together oyster sauce, soy sauce, brown sugar, and cornstarch. Stir in the water. Set aside.
In a large wok or very large nonstick skillet, heat oil over medium-high heat. Add sweet peppers and onion; stir-fry for 2 minutes. Add bok choy, chile peppers, and garlic; stir-fry for 1 to 2 minutes more or until peppers and onion are crisp-tender. Remove vegetable mixture from wok and set aside.
Add chicken to wok. Stir-fry for 3 to 4 minutes or until no longer pink. Push chicken to side of wok. Stir sauce; add to wok. Cook and stir until thickened and bubbly. Return vegetable mixture to wok. Cook and stir for 1 minute more or until heated through. Serve over rice and sprinkle with cashews.

Nutrition Facts : Calories 360, Carbohydrate 40 g, Cholesterol 55 mg, Fat 2, Fiber 5 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 10 g, TransFat 0 g