In a Work
Honey Chicken with Cashews
¾ cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons cornstarch
1½ tablespoons honey
1 pound chicken tenders, cut lengthwise into thin strips
⅛ teaspoon salt
2 garlic cloves, minced
2 red bell peppers, cut into thin strips
¼ cup unsalted cashews, coarsely chopped
2 cups hot cooked whole wheat thin spaghetti
1 Whisk together broth, soy sauce, cornstarch, and honey in small bowl until smooth.
2 Sprinkle chicken with salt. Spray wok or large deep nonstick skillet with nonstick spray and set over high heat until a drop of water sizzles in wok. Add chicken and stir-fry until browned and cooked through, about 3 minutes. Add garlic and stir-fry until fragrant, about 30 seconds; transfer to plate.
3 Add bell peppers to wok and stir-fry until crisp-tender, about 3 minutes. Return chicken to wok along with cashews; stir-fry until heated through, about 1 minute. Re-whisk broth mixture; add to wok and stir-fry until sauce bubbles and thickens, about 1 minute longer. Serve over spaghetti.
PER SERVING (1 cup chicken mixture and ½ cup pasta): 310 Cal, 7 g Fat, 2 g Sat Fat, 0 g Trans Fat, 63 mg Chol, 504 mg Sod, 33 g Carb, 10 g Sugar, 5 g Fib, 30 g Prot, 38 mg Calc.
HEALTHY EXTRA
Add 2 cups trimmed and cut green beans to the wok along with the peppers in step 3.