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Hungry Girl Today: 10.16.12

HG's Veggie-Loaded Cashew Chicken

Gimme the Cash'!
HUNGRY GIRL TO THE MAX!, which is THE Hungry Girl BIBLE, hits shelves TODAY! To celebrate, we're leaking one of the MANY new recipes. (There are 650 recipes in total. AHHHH!!!) Make it, and then hustle out to pick up YOUR copy of TO THE MAX!

1/2 cup fat-free chicken broth
1/2 tbsp. cornstarch
1 tbsp. reduced-sodium/lite soy sauce
1 tbsp. seasoned rice vinegar
1/4 tsp. ground ginger
2 cups quartered mushrooms
1 cup chopped onion
1 tsp. chopped garlic
8 oz. raw boneless skinless chicken breast, cut into bite-sized pieces
1/8 tsp. each salt and black pepper
1 cup snow peas
1/4 cup unsalted roasted cashews
2 tbsp. chopped scallions

In a medium bowl, stir cornstarch into broth until dissolved. Mix in soy sauce, vinegar, and ginger.

Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Add mushrooms, onion, and garlic. Cook and stir until slightly softened, 5 - 6 minutes.

Season chicken with salt and pepper, and add to the wok. Add snow peas and cashews. Cook and stir for about 4 minutes, until chicken is fully cooked.

Stir sauce mixture, and add to the wok. Cook and stir until sauce has slightly thickened, about 2 minutes.

Top with scallions, and dig in!


Serving Size: 1/2 of recipe (about 1 1/2 cups)
Calories: 318
Fat: 9.5g
Sodium: 863mg
Carbs: 25g
Fiber: 3g
Sugars: 10g
Protein: 33.5g