Nutrition Information (per serving)
calories
365
protein
21 g
sodium
653 mg
carbohydrates
40 g
fat
14 g
fiber
4 g
cholesterol
36 mg
Servings
4
Ingredients
Sauce for Stir-fry
¼ cup low-sodium tamari sauce
1 tsp minced garlic
1½ Tbsp diced shallots
1½ Tbsp brown sugar
1½ Tbsp rice vinegar
⅓ cup water
¼ tsp red chili flakes
¾ tsp minced fresh ginger
¾ cup diced button mushrooms
¾ cup diced carrots
¾ cup diced jicama
¾ cup peas
½ pound boneless, skinless chicken breast halves
½ Tbsp extra-virgin olive oil
¾ cup cashews
3 Tbsp cornstarch
2 cups cooked brown rice
Instructions
- In a blender container, combine all ingredients for sauce and puree. Set aside.
- Remove stems from the mushrooms. Dice mushrooms, carrots and jicama to match the size of peas. Dice chicken to match the size of peas.
- Spray wok or sauté pan with olive oil, do not preheat pan. Turn heat to medium- high, add diced chicken and stir-fry until cooked through, only a few minutes. Add vegetables and cashews and stir-fry briefly. Stir cornstarch into sauce and add sauce to stir-fry and cook until thickened, only a few seconds.
- Serve 1 cup stir-fried chicken with ½ cup cooked brown rice.
