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Cashew Chicken

2 tbsp (25 mL)  vegetable oil

1 lb (500 g)  boneless skinless Ontario Chicken, cut into 1-inch (2.5 cm) pieces

1-1/2 cups (375 mL)  sliced Ontario Carrots

1 cup (250 mL)  sliced Ontario Onions

2 cups (500 mL)  sliced Ontario Mushrooms

1  large clove Ontario Garlic, minced

1 tbsp (15 mL)  finely minced gingerroot

1/2 cup (125 mL)  chicken broth

1/2 cup (125 mL)  drained, canned sliced water chestnuts

3/4 cup (175 mL)  Ontario Bean Sprouts

1/3 cup (75 mL)  sliced green onions

1/2 cup (125 mL)  unsalted roasted cashews

Sauce:

1-1/4 cups (300 mL)  chicken broth

1/4 cup (50 mL)  soy sauce (preferably naturally brewed)

2 tbsp (25 mL)  cornstarch

2 tsp (10 mL)  sesame oil (optional)

In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium heat. Add chicken; cook, stirring often, for 5 to 6 minutes or until lightly browned. Remove with slotted spoon; cover and keep warm.

Add remaining oil to pan. Add carrots and onions; cook, stirring often, for 3 minutes. Stir in mushrooms; cook for 3 minutes. Stir in garlic and ginger; cook for 1 minute. Add broth; cook for 3 minutes or until carrots are tender and broth has evaporated. Stir in cooked chicken and water chestnuts.

Sauce: In small bowl, whisk together broth, soy sauce, cornstarch, and sesame oil, if using; pour over contents of skillet. Reduce heat to medium-low; cook, stirring occasionally, for about 4 minutes or until sauce is thickened. Stir in bean sprouts and green onions; cook for 30 seconds. Transfer to serving platter. Sprinkle cashews over top.

Nutritional Information:

1 Serving

PROTEIN:    31 grams

FAT:     17 grams

CARBOHYDRATE: 18 grams

CALORIES:    340

FIBRE:  3.5 grams