At last–a stir-fry recipe that’s not loaded with MSG and other high-sodium ingredients. The vibrant flavor in this chicken dish comes from mandarin oranges, green onions, low-sodium soy sauce and fresh ginger.

Nuts are high in fat, but those fats are usually heart-healthy unsaturated fats. Cashews have less fat than other nuts, and 75% of that fat is unsaturated. Try to get mandarin oranges canned with water to cut out extra sugar.ed treats with fewer calories and less added sugars per serving.

Yields: 6 servings (serving size: 3/4 cup chicken mixture and 1/2 cup rice)

Ingredients:

1 pound skinless, boneless chicken breasts, cut into strips

1/4 cup orange juice

1 tablespoon plus 1 teaspoon cornstarch, divided

1 teaspoon vegetable oil

1/4 cup chopped cashews

1 (8-ounce) can sliced water chestnuts, drained

1 cup chopped green bell pepper (about 1 large)

1/2 cup chopped green onions (about 2)

1 tablespoon minced fresh ginger

1 cup fat-free, less-sodium chicken broth

2 tablespoons low-sodium soy sauce

1 (11-ounce) can mandarin oranges in light syrup, drained

3 cups hot cooked brown rice

Cashew ChickenDirections:

1. Combine chicken strips, orange juice, and 1 teaspoon cornstarch in a medium bowl; cover and chill 1 hour.

2. Heat oil in a nonstick skillet over medium heat. Add cashews; cook, stirring constantly, 30 seconds.

Remove from pan; set aside. Add chicken mixture to pan. 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.

3. 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.