This dish is filled with healthful fats and muscle-building protein but relatively low in carbs. This recipe will help you combat hunger and provide a dose of long-lasting energy.
Ingredients
1/2 cup Low-sodium Chicken Broth
2 tbsp. Oyster Sauce
1 tbsp. Low-sodium Soy Sauce
1 tbsp. Splenda
1 tbsp. Cornstarch
1 tbsp. White Vinegar
2 tbsp. Olive Oil
4 3 oz. Chicken Breasts, skinless and cut into chunks
Salt and Pepper to taste
2 Red Peppers, chopped
1 cup Mushrooms, sliced
1/2 cup Baby Corn
2 Green Onions, sliced
1/2 cup Cashews
Directions
Combine together the chicken broth, oyster sauce, soy sauce, Splenda, cornstarch, and white vinegar and set aside.
Heat oil in a skillet over medium heat.
Add in chicken breast chunks, stir-frying for 6-8 minutes.
Add peppers, mushrooms, and baby corn, cooking for 2-3 minutes longer.
Add combined mixture from step 1 to the skillet, reduce heat to low, and simmer for 10-12 minutes.
Sprinkle with cashews and green onions, toss, and then serve
Ingredients
1/2 cup Low-sodium Chicken Broth
2 tbsp. Oyster Sauce
1 tbsp. Low-sodium Soy Sauce
1 tbsp. Splenda
1 tbsp. Cornstarch
1 tbsp. White Vinegar
2 tbsp. Olive Oil
4 3 oz. Chicken Breasts, skinless and cut into chunks
Salt and Pepper to taste
2 Red Peppers, chopped
1 cup Mushrooms, sliced
1/2 cup Baby Corn
2 Green Onions, sliced
1/2 cup Cashews
Directions
Combine together the chicken broth, oyster sauce, soy sauce, Splenda, cornstarch, and white vinegar and set aside.
Heat oil in a skillet over medium heat.
Add in chicken breast chunks, stir-frying for 6-8 minutes.
Add peppers, mushrooms, and baby corn, cooking for 2-3 minutes longer.
Add combined mixture from step 1 to the skillet, reduce heat to low, and simmer for 10-12 minutes.
Sprinkle with cashews and green onions, toss, and then serve