Slightly adapted from www.food.com
Ingredients:
For the Sauce
1/2 cup catsup
5 teaspoons soy sauce
1/2 teaspoon salt
2 tablespoons Worcestershire sauce
3 tablespoons sugar
1 teaspoon sesame oil
1/4 teaspoon cayenne pepper (more to taste)
1/2 cup 99% fat free chicken broth
For the Chicken
2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 lbs boneless, skinless chicken breasts, cut into bite size pieces
For the Stir Fry
2 tbsp cooking oil
1 tablespoons fresh ginger root, minced
1 tablespoon minced garlic
1/2 onion, chopped
16 oz frozen stir fry vegetables
1/2 cup cashews
Directions:
Combine Catsup, soy sauce, salt,Worcestershire Sauce, sugar, sesame oil, cayenne pepper, and chicken broth and set aside. In a bowl, combine cornstarch and salt. Toss the chicken with cornstarch mixture. Heat a wok or frying pan to a high heat and add 2 tbsp cooking oil. When oil is hot add chicken. Add ginger root, garlic and onion. Stir fry mixture until chicken is cooked through and opaque. Add 1 tbsp of water at a time if necessary to keep the chicken from sticking to the pan. Add frozen vegetables and stir fry until tender crisp about 5 minutes or until done. Add catsup/soy sauce mixture to chicken and vegetables and cook until it comes to a boil. Add the cashews and serve immediately over a bed of white or brown rice.
6 Servings with 340 Calories, 13.3 g of Fat, 26 g of Carbs, 27.1 g of Protein, 2.8 g of Fiber,
8 Points + (1 cup cooked brown or white rice is 5 Points+ extra)
