1 large zucchini, quartered lengthwise and sliced into 1/2-inch pieces

2 tablespoons fish sauce

2 teaspoons lime juice

2 teaspoons molasses

2 teaspoons cornstarch

1/2 cup toasted cashews

1/4 cup slivered fresh basil, preferably Thai

Heat 1 tablespoon of oil in a large, flat-bottom, carbon-steel wok or large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate.

Add the remaining 1 tablespoon oil, scallions and chiles (if using); cook, stirring, until the scallions start to soften, about 30 seconds. Add garlic and zucchini and cook, stirring, until the zucchini is just tender, about 3 minutes.

Meanwhile, whisk fish sauce, lime juice, molasses and cornstarch in a small bowl. Stir the sauce and the chicken (along with any accumulated juice) into the pan; cook, gently stirring, until the sauce is bubbling and thickened, 30 seconds to 1 minute. Remove from the heat and stir in cashews and basil.

Recipe nutrition: Per serving: 329 calories; 18 g fat (4 g sat, 9 g mono); 63 mg cholesterol; 16 g carbohydrate; 2 g added sugars; 6 g total sugars; 28 g protein; 2 g fiber; 664 mg sodium; 649 mg potassium.

Nutrition bonus: Vitamin C (37 percent daily value), Magnesium (24 percent dv), Potassium (19 percent dv), Iron (15 percent dv)

1 Carbohydrate serving(s)

Exchanges: 1 vegetable, 3 1/2 lean meat, 3 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)