Spicy Ginger Chicken with Cashews

Spicy Ginger Chicken with Cashews

adapted from Cooking Light Annual Recipes 2000

This dish can be served on its own or over cauliflower rice or jasmine rice, just remember to add the additional points.

Makes 3 servings                                    1 WW Blue point / serving

3 Tbsp. soy sauce, divided

1 Tbsp. dry white wine

1 lb. boneless, skinless chicken breast, cut into 1/2 inch pieces

1/4 cup water

1 tsp. sugar substitute

1 Tbsp. rice wine vinegar

1 tsp. cornstarch

Cooking spray

4 dried Thai chile peppers or other small dried chiles

1/2 cup sliced scallions

1 Tbsp. minced peeled fresh ginger

4 garlic cloves, minced

2 Tbsp. roasted cashews

Combine 1 Tbsp. soy sauce, wine and chicken in a small container. Marinate in the refrigerator for at least 1 hour, turning occasionally.

Combine 2 Tbsp. soy sauce, water, sugar substitute, vinegar and cornstarch in a small bowl.

In a large pan coated with cooking spray, add the chiles and stir fry 1 minute.

Add chicken mixture, cook for 3 minutes.

Add the scallions, ginger and garlic, cook for1 minute

Add cornstarch mixture and cashews, bring to a boil and cook 1 more minute, stirring constantly.

Serve on its own or over cauliflower rice or jasmine rice.

Enjoy!