From Paulette Vickery's Recipe Collection

WW: GINGER CASHEW CHICKEN

main dish, poultry

3/4 lb chicken breasts, cubed
2 each onions, chopped
2 each celery stalks, chopped
3 teaspoon minced garlic in a jar
1 cup sliced mushrooms
1 cup bean sprouts
1 cup trimmed snow peas
1/4 cup dry roasted cashews
1 tablespoon minced peeled ginger root
1 tablespoon soy sauce
3 cup hot cooked brown rice

Spray a large nonstick skillet or wak with Pam, and heat. Add chicken and cook, stirring as needed until chicken is browned, about 3 minutes. Transfer chicken to a plate. Spray the skillet or wak with more Pam, and heat. Add onion, celery, and garlic, and cook, stirring as needed, about 5 minutes. Add mushrooms, bean sprouts, snow peas, cashews, ginger, soy sauce, and the chicken. Cook, stirring as needed until vegetables are tender and chicken is cooked through, about 5 minutes. Serve rice topped with the chicken mixture. Per serving: calories 361, total fat 7 G, saturated fat 1 G, cholesterol 53 MG, sodium 237 MG, carbohydrate 47 G, fiber 5 G, protein 29 G, calcium 67 MG, points 7.

Yield: 4 servings



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