Healthified Spicy Cashew Chicken

Start to Finish:30 min

makes:4 servings

2 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

1.	For sauce: In a small bowl, stir together oyster sauce, soy sauce, brown sugar, and cornstarch. Stir in the water. Set aside.
2.	In a large wok or very large nonstick skillet, heat oil over medium-high heat. Add sweet peppers and onion; stir-fry for 2 minutes. Add bok choy, chile peppers, and garlic; stir-fry for 1 to 2 minutes more or until peppers and onion are crisp-tender. Remove vegetable mixture from wok and set aside.
3.	Add chicken to wok. Stir-fry for 3 to 4 minutes or until no longer pink. Push chicken to side of wok. Stir sauce; add to wok. Cook and stir until thickened and bubbly. Return vegetable mixture to wok. Cook and stir for 1 minute more or until heated through. Serve over rice and sprinkle with cashews.

Nutritional Information

1 1/4 cups: Calories 350 (Calories from Fat 90); Total Fat 10g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 50mg; Sodium 440mg; Total Carbohydrate 41g (Dietary Fiber 5g, Sugars 10g); Protein 26g Percent Daily Value*: Vitamin A 90%; Vitamin C 230%; Calcium 10%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 1/2 Vegetable; 2 1/2 Very Lean Meat; 1 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

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