Diabetic Chinese Food Dinner Recipe: Chicken with Cashews

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  1. I just made this…and it was okay.. I think I cooked it wrong because I can't see measurements anywhere.. I am using iPad so perhaps the recipe is in the description but I can't see it… Ended up using 1/4 cup of soy and terriaki, 6 cloves of garlic and 6 cups of stirfry veggies.. Is that correct? I think I might have chosen the wrong veggies.. Not a fan of capsicum and celery in it, personally, and would marinate the chicken next time.. I'm newbie at cooking.as you can probably tell

  2. I think the supermarket and shop layout has to reflect the locals. In my area they wear sovereign rings to stop their knuckles scraping on the floor. Two whole rows of pies, but only one parmasan cheese. I've had so much trouble getting anything more exotic than oven-chips.

  3. Sybil, brewing soy sauce is a fairly involved process, with multiple fermentation steps and some very specific cultures to get from beans in green fuzzy pods to salty black liquid.Since it's been around for thousands of years, it doesn't require rocket science or a high-tech factory to produce it, but it's not like, for example, brewing beer at home. Not to say it can't be done, but when I inquired, I was advised against it…

  4. Hey, BG – I just checked, and ALL the soy sauce (of several brands) in my kitchen is fat-free, as expected. So is the oyster sauce and the teriyaki sauce, as are the sriracha and fish sauce.They are probably not LABELED low-fat because soy sauce isn't made with fat in the first place — it'd be like looking for low-fat tea leaves. Just look at the nutrition panel; all these sauces have 0g of fat per serving.

  5. Really? In my local supermarket, there are low-sodium and low-fat options for both soy and teriyaki sauce right next to the regular varieties, in several different brands. I'll look into researching homemade versions.

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