This dish is a great source of protein and is low in sodium.
- 1 pound skinless, boneless chicken breasts, cut into strips
- 1/4 cup orange juice
- 1 tablespoon plus 1 teaspoon cornstarch, divided
- 1 teaspoon vegetable oil
- 1/4 cup cashews, chopped
- 1 (8-ounce) can water chestnuts, sliced, drained
- 1 cup green bell pepper, chopped (about 1 large)
- 1/2 cup green onions, chopped (about 2)
- 1 tablespoon fresh ginger, minced
- 1 cup fat-free, less-sodium chicken broth
- 2 tablespoons low-sodium soy sauce
- 1 (11-ounce) can mandarin oranges in light syrup, drained
- 3 cups brown rice, hot cooked
Combine chicken strips, orange juice, and 1 teaspoon cornstarch in a medium bowl; cover and chill 1 hour.
Heat oil in a nonstick skillet over medium heat. Add cashews; cook, stirring constantly, 30 seconds. Remove from pan; set aside. Add chicken mixture to pan. Cook, uncovered, over medium-high heat 8 minutes or until chicken is lightly browned, stirring constantly. Add water chestnuts and next 3 ingredients; cook 5 minutes.
Combine broth, soy sauce, and 1 tablespoon cornstarch; add to chicken mixture. Bring to a boil; reduce heat, and cook, stirring constantly, until thickened. Remove from heat; stir in oranges. Spoon chicken mixture over rice, and sprinkle with cashews. Serve immediately.
|Saturated fat||0.9 g|