With a little imagination you can make some delicious chicken stir fry dinners that are low in calories and cholesterol, yet taste like real food.

I had a basic plan for this Chicken & Cashews dish, yet as I was running a little late for dinner changed the method and made it into a stir fry. (My wife thanked me after as she only had to clean the wok and not other cooking appliances such as the steamer.)

           

Recipe: Chicken Cashew Stir Fry with Sweet Chilli Soy Sauce

This simple chicken and cashew stir fry was so easy to make and took about 15 minutes all up to prepare. When dreaming up the recipe, the main considerations were low calories and low cholesterol.

The image to the right is the finished meal. Click for a larger image which shows much more detail.

There was never really any problems with taste as it is extremely difficult to make a stir fry that doesn't taste good, so you can play with the recipe all you like and add you favorite vegetables.

This recipe is under 450 calories total, so is great for those of us on weight loss diets. Low in cholesterol, chicken makes the ideal main ingredient, plus we add the goodness of vegetables for those vital vitamins and minerals.

Ingredients:

• 1 chicken breast fillet
• 1 onion
• 1 bunch Bok Choy (Chinese Cabbage)
• 16 salted cashews
• 1 celery stick
• 10 baby corn
• 2 small carrots
• 10 snow peas
• 2 tablespoons olive oil

Sweet Chilli Soy Sauce:

• Half cup of light soy sauce
• 2 tablespoons sweet chilli sauce
• 1 teaspoon corn flour mixed with water to make thick slurry

Preparation:

• Slice chicken breast in thin strips
• Cut onions into large chunks
• Wash boc choy, cut of leaves, cut the stems into chunky strips, place leaves to one side
• Cut carrots down the middle into quarters
• Slice cashews in half (don't eat any now)
• Wash baby corn and take stems off snow peas
• Dice celery stick

Cooking:

• Heat olive oil in wok
• Add chicken and onions and mix with wooden spoon until browned
• Stir in all other vegetables except Boc Choy leaves
• Place lid on wok and simmer cook for 5 minutes
• Place boc choy leaves on the top of the stir fry and cook for a further 2 minutes just enough to make the bok choy leaves tender. Do not mix.

Place leaves on side of serving plate and finished stir fry into centre of plate. (This part is purely a presentation thing and you can arrange the food on the plate anyway you like.)

Sweet Chilli Soy Sauce:

Place soy sauce into empty wok and bring to boil, turn off heat, stir in sweet chilli sauce. Add cornflour slurry until thickened to your liking. Pour sauce over stir fry and serve. Delicious.

Chicken Cashew Stir Fry with Sweet Chilli Soy Sauce serves 2. Within the recipe I have allowed 100 calories for the vegetables. All other ingredients are actual calories contained by the manufacturers. Below is the calorie or kilojoule amounts of the respective ingredients.

Ingredient Chicken Breast Cashews Soy Sauce Sweet Chilli Sauce Vegetables... Allowed Totals (approx)

Calories per serving 120 110   10   30 100 370

Kilojoules per serving 480 462 40 116 400 1498

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