2 cups quartered mushrooms
1 cup chopped onion
1 cup snow peas
8 oz. raw boneless skinless chicken breast, cut into bite-sized pieces
1 tbsp. reduced-sodium/lite soy sauce
1/4 tsp. garlic powder
1/8 tsp. each salt and black pepper
1 oz. (about 1/4 cup) unsalted roasted cashews, roughly chopped
1/4 cup chopped scallions
1/2 cup chicken broth
1 tbsp. seasoned rice vinegar
1 1/2 tsp. cornstarch
1 tsp. chopped garlic
1/4 tsp. ground ginger
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
Place veggies and chicken in a large bowl. Add 1/2 tbsp. soy sauce, as well as garlic powder, salt, and pepper. Toss
to coat. Evenly transfer mixture to the baking sheet. Bake for 10 minutes.
Flip/rearrange chicken and veggies, and sprinkle with cashews and scallions. Bake until chicken is cooked through
and veggies have softened and lightly browned, about 5 minutes.
Meanwhile, make the sauce. In a medium microwave-safe bowl, combine remaining 1/2 tbsp. soy sauce with broth,
vinegar, cornstarch, garlic, and ginger. Mix well.
Microwave sauce for 1 minute. Stir, and microwave for 45 seconds, or until mixture is hot and has thickened. Serve
veggies and chicken drizzled with sauce.
MAKES 2 SERVINGS
1/2 of recipe (about 1 1/2 cups):309 calories
9.5g total fat (1.5gm sat fat),