Some of you who visit here are on the GOLD STANDARD OF THIN diet– the Kindle eBook sells for ninety-nine cents on Amazon. Gold Standard of Thin $0.99. Eating right helps us take care of ourselves. Tonight is tennis night for my husband, and he likes to eat light before running around on the court. I’m making Cashew Chicken and Broccoli Salad. In my post yesterday, I mentioned how I’ve cut back on chicken somewhat and have added more fish. Case in point,the Cod Cakes I made last night from yesterday’s post.
Ingredients: Cashew Chicken and Broccoli Salad
|2 tsp vegetable oil, divided|
|1 tsp sesame oil, divided|
|1 1/2 Tbsp ginger root, finely chopped|
|3 clove(s) (medium) garlic clove(s), finely chopped|
|1 pound(s) uncooked boneless skinless chicken breast(s), cut into 1/2-inch pieces|
|1 large sweet red pepper(s), cut into 1-inch pieces|
|2 cup(s) uncooked broccoli, florets|
|2 Tbsp low-sodium soy sauce|
|20 item(s) cashews, roasted, unsalted, roughly chopped|
- Heat a large nonstick skillet over high heat. Add 1 teaspoon of vegetable oil, 1/2 teaspoon of sesame oil, ginger and garlic; cook 15 seconds. Add chicken and stir-fry until starting to brown, about 3 to 4 minutes; remove to a plate.
- Add remaining teaspoon of vegetable oil, pepper and broccoli to same skillet; stir-fry for 3 minutes. Add chicken back to skillet, pour in soy sauce and cook, stirring, until chicken is cooked through, about 2 minutes more; toss with remaining 1/2 teaspoon of sesame oil. Sprinkle on cashews and serve. Yields about 1 3/4 cup per serving.