Skinny Spicy Cashew Chicken Recipe
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.
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Cooking tools:
- Wok
- Skillet
- Saucepan
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Colander
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
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