Cashew Chicken with Bok Choy

Cashew Chicken with Bok Choy
Serve this low fat Asian entree over steamed white rice.

Servings: 4

• 1/4 cup defatted chicken stock or canned low-sodium fat-free broth
• 1/4 cup dry sherry
• 1/4 cup lite soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon canola oil
• 1/3 cup raw cashews
• 5 scallions, white and green parts separated and thinly sliced crosswise
• 1 teaspoon minced peeled fresh ginger
• 1 garlic clove, minced
• 1/2 teaspoon Szechwan peppercorns
• 1 1/4 pounds chicken tenderloins or chicken tenders
• Salt and freshly ground pepper
• 1 pound bok choy, longer ribs halved crosswise

In a small bowl, use a fork to blend the chicken stock with the sherry, soy sauce and cornstarch.

Heat 1 teaspoon oil in a large skillet. Add the cashews and cook over moderate heat, stirring, until lightly browned, about 1 minute. This intensifies the nut flavor so you can use less. Using a slotted spoon, transfer the nuts to a plate. Leave remaining oil in pan.

Spray the skillet lightly with cooking oil spray is not oil remains in the pan. Add the white part of the scallions, the ginger, garlic and Szechwan peppercorns and cook, stirring, for 1 minute. Add the sauce and arrange the chicken in a single layer in the skillet; season with salt and pepper. Arrange the bok choy in a layer over the chicken. Cover and cook until the chicken is cooked through and the bok choy is tender, 5 to 7 minutes. Transfer the chicken, bok choy and sauce to bowls. Garnish with the greens onions and cashews and serve with steamed rice.

Per Serving: 283 Calories; 8g Fat (28.2% calories from fat); 2g Saturated Fat; 38g Protein; 10g Carbohydrate; 2g Dietary Fiber; 82mg Cholesterol; 809mg Sodium. Exchanges: 1/2 Grain (Starch); 5 Lean Meat; 1 Vegetable; 1 Fat.