Diabetic Friendly Cashew Chicken Recipes

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DIABETIC FRIENDLY CASHEW CHICKEN



Diabetic Friendly Cashew Chicken image

Chicken strips in a tangy sauce with cashews and green onions are served over brown rice. 3/4 cup of chicken mixture and 1/2 cup brown rice= 1 serving.

Provided by Annacia

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb boneless skinless chicken breast, cut into strips
1/4 cup orange juice
4 teaspoons cornstarch, divided
1 teaspoon vegetable oil
1/4 cup chopped cashews
1 (8 ounce) can sliced water chestnuts, drained
1 cup chopped green pepper
1/2 cup chopped green onion
1 tablespoon minced gingerroot
1 cup reduced-sodium fat-free chicken broth
2 tablespoons low sodium soy sauce
1 (11 ounce) can mandarin oranges in light syrup, drained
3 cups cooked brown rice (cooked without salt or fat)

Steps:

  • Combine chicken strips, orange juice, and 1 teaspoon cornstarch in a medium bowl; cover and chill 1 hour.
  • Heat oil in a nonstick skillet over medium heat. Add cashews; cook, stirring constantly, 30 seconds. Remove from skillet; set aside. Add chicken mixture to skillet. Cook, uncovered, over medium-high heat 8 minutes or until chicken is lightly browned, stirring constantly. Add water chestnuts and next 3 ingredients; cook 5 minutes.
  • Combine broth, soy sauce, and 1 tablespoon cornstarch; add to chicken mixture. Bring to a boil; reduce heat, and cook, stirring constantly, until thickened.
  • Remove from heat; stir in oranges. Spoon chicken mixture over rice, and sprinkle with cashews. Serve immediately.

DIABETIC FRIENDLY CASHEW CHICKEN



DIABETIC FRIENDLY CASHEW CHICKEN image

Categories     Chicken

Yield 4-6

Number Of Ingredients 13

1 lb boneless skinless chicken breast, cut into strips
1/4 cup orange juice
4 teaspoons cornstarch, divided
1 teaspoon vegetable oil
1/4 cup chopped cashews
1 (8 ounce) can sliced water chestnuts, drained
1 cup chopped green pepper
1/2 cup chopped green onion
1 tablespoon minced gingerroot
1 cup reduced-sodium fat-free chicken broth
2 tablespoons low sodium soy sauce
1 (11 ounce) can mandarin oranges in light syrup, drained
3 cups cooked brown rice (cooked without salt or fat)

Steps:

  • Combine chicken strips, orange juice, and 1 teaspoon cornstarch in a medium bowl; cover and chill 1 hour. Heat oil in a nonstick skillet over medium heat. Add cashews; cook, stirring constantly, 30 seconds. Remove from skillet; set aside. Add chicken mixture to skillet. Cook, uncovered, over medium-high heat 8 minutes or until chicken is lightly browned, stirring constantly. Add water chestnuts and next 3 ingredients; cook 5 minutes. Combine broth, soy sauce, and 1 tablespoon cornstarch; add to chicken mixture. Bring to a boil; reduce heat, and cook, stirring constantly, until thickened. Remove from heat; stir in oranges. Spoon chicken mixture over rice, and sprinkle with cashews. Serve immediately.

DIABETIC BOMBAY CHICKEN



Diabetic Bombay Chicken image

This is a very tasty and nutricious diabetic friendly recipe for Bombay Chicken. Serve it over brown rice.

Provided by Annacia

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 teaspoon light margarine
1 teaspoon chicken-flavored bouillon, granules
1/4 cup chopped almonds
2 teaspoons curry powder, divided
1 cup boiling water
1 cup diced unpeeled apple
1/2 cup skim milk
1/2 cup chopped onion
1 tablespoon lemon juice
1/2 cup sliced fresh mushrooms
1 1/2 cups chopped cooked chicken
1 tablespoon all-purpose flour

Steps:

  • Melt the margarine in a large frying pan [skillet] over medium heat; add the almonds.
  • Cook the almonds for approximately 10 minutes until they are golden brown; stirring frequently to prevent burning.
  • Sprinkle 1 teaspoon curry powder over the almonds and toss lightly to ensure they are properly coated Cook for an additional 2 minutes.
  • Line a plate with paper towels and place almonds on the towels to drain.
  • Add the apple, onion, and mushrooms to the frying pan and saute for 5 minutes.
  • Stir the remaining 1 teaspoon curry powder and flour into the apple/mushroom mixture.
  • Cook over low heat for 2 minutes, stirring frequently, to prevent burning.
  • Dissolve bouillon granules [or chicken stock cube] in boiling water and add to frying pan with milk and lemon juice.
  • Cook over low heat 5 minutes or until smooth and thickened, stirring constantly.
  • Add chicken and continue to cook over low heat, stirring constantly, until the chicken is thoroughly heated.
  • Serve the Bombay Chicken immediately over brown rice.
  • This is a really delicious way of adding some changes to your everyday chicken.

Nutrition Facts : Calories 188.7, Fat 8.3, SaturatedFat 1.4, Cholesterol 40, Sodium 93.9, Carbohydrate 12.3, Fiber 2.5, Sugar 4.8, Protein 17.1

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