Servings: 4-6

2 Tbsp. canola oil or canola/olive oil blend
1/4 small onion, diced
2 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. ground black pepper
1 – 1-1/2 lbs. uncooked boneless, skinless chicken breast, trimmed of visible fat, cut into 1 inch cubes
1-1/2 cups low sodium chicken or vegetable broth
2-1/2 Tbsp. low sodium soy sauce
2 celery stalks, chopped or diced
1 cup baby carrots, sliced or diced
8 oz. can water chestnuts, drained, sliced or diced
1 cup white button mushrooms, quartered
1-1/2 Tbsp. cornstarch
1-1/2 cups white rice, cooked according to package and kept warm
4-6 oz. unsalted whole or halved cashews

Heat oil in a large skillet or wok over medium-high heat. Add onions and garlic and cook, while stirring for approximately 1-2 minutes.

Season chicken with 1/2 Tbsp. soy sauce, salt and pepper and add to the skillet or wok. Cook until brown on all sides, while stirring for about 3-4 minutes.

Stir in 1 cup of broth, remainder of soy sauce, celery, carrots and water chestnuts and bring to a simmer. Reduce heat to low, cover and simmer, until chicken is cooked thoroughly for about 4-5 minutes.

Dissolve cornstarch in remaining 1/2 cup of broth. Add cornstarch mixture to skillet or wok and simmer, uncovered, stirring continuously for about 1-2 minutes, until sauce thickens. Turn heat to warm or cover with lid, until ready to serve.

To Serve: Remove skillet from heat. Divide cooked rice among 4-6 shallow dishes or bowls. Spoon 1/4 or 1/6 of chicken stir fry mixture over rice and sprinkle with 1/4 or 1/6 of the cashews. Serve Cashew Chicken with optional chopsticks and enjoy!

​Karen’s Note: For over 9 years my family has been enjoying this wonderful Cashew Chicken Chinese Stir Fry. After posting a picture of this on my facebook profile page, while making it for our dinner last night a friend of mine asked if I could share this recipe. I am glad to finally be able to share it with all of you. Usually it is “gobbled up” within minutes, before I can take a picture. However, right now it’s just me and my hubby as my 19 year old son is currently away at Army Basic “Boot” Camp. Have fun cooking! :) 

Servings: 4

You’ll need:
2/3 cup brown rice
3/4 cup orange juice
1/4 cup cider vinegar
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. brown sugar
2 tsp. cornstarch
2 Tbsp. sesame oil
1-1/2 lbs. boneless, skinless chicken breasts, thinly sliced
2 tsp. garlic, minced
1 Tbsp. minced fresh ginger
1 tsp. red-pepper flakes
4 celery ribs, thinly sliced
4 carrots, peeled and thinly sliced
2 cup frozen peas, thawed
2 Tbsp. toasted sesame seeds
1 medium orange, sliced (for optional garnish)

Prepare brown rice per package directions and set aside, but kept warm.

While rice cooks, combine orange juice, vinegar, soy sauce, sugar, and cornstarch in small bowl and whisk until smooth and set aside.

Heat 1 tablespoon of the oil in large frying pan over medium-high heat. Add chicken, garlic, ginger, and red pepper flakes. Cook until chicken begins to brown, 4 to 5 minutes. Transfer cooked chicken to a plate.

Add 1 tablespoon oil and stir in celery, carrots. Cook until celery begins to soften, about 2 to 3 minutes.

Return chicken to pan and add peas. Reduce heat to low and add juice mixture. Stir and cook 2 to 3 minutes longer, scraping up any browned bits on bottom of pan. Sprinkle with sesame seeds and serve immediately with the rice.

​Karen’s Note: This Orange Sesame Chicken main dish can also be made spicier or less spicy, by adding more or less of the red pepper flakes. Serve plates garnished with (optional) orange slices and Chinese chopsticks make a nice touch too! You will be surprised of how BIG the serving size is of Orange Sesame Chicken on each plate!

Servings: 4

You’ll need:
8 oz. imitation crab meat, flake style
8 oz. chicken or vegetable broth, low fat-no MSG
1 cup broccoli head, chopped
1/2 cup yellow onion, chopped
1 can water chestnuts, sliced-drained
1 tsp. ginger, freshly grated
1 tsp. garlic, minced
1 Tbsp. corn starch
1 tsp. sesame seeds
1 tsp. low sodium soy sauce
2 tsp. sesame oil
Non-stick cooking spray
4 servings of precooked brown rice (kept warm)

Spray bottom of a large frying pan or wok with non-stick cooking spray. Set heat to high.

Add sesame oil and soy sauce. Next, stir in chopped onion and saute, while stirring continuously for about 5 minutes. Add chopped broccoli and water chestnuts and stir for another 5 minutes.

Next, set heat to medium-high and add crab meat, ginger and garlic. Stir for a few minutes, then stir in half of the can (about 4 oz.) of low fat broth. Stir corn starch in the remainder of the can of broth and set aside. Cook and stir continuously for a few more minutes then add the “rue” of broth/corn starch mixture. Set heat to high and cook, while stirring, for about 5-10 minutes, until broth thickens.

Turn of burner and cover skillet or wok, until ready to serve. When ready to serve sprinkle with sesame seeds and serve with precooked rice.

​Karen’s Note: More crab meat or chopped vegetables can always be added for more servings. Just make sure to adjust the soy sauce and precooked rice accordingly. The soy sauce and sesame seeds can also be served alongside this tasty “stir fry” main dish.