TLC Cooking "Lemon Cashew Chicken Stir-Fry"

Lemon Cashew Chicken Stir-Fry

Lemon Cashew Chicken Stir-Fry

YIELD Makes 6 servings
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INGREDIENTS

1	tablespoon peanut oil
1	pound chicken tenders, cut into 1-1/2-inch pieces
1/2	cup sliced mushrooms
1/4	cup sliced green onions
2	cloves garlic, minced
1	cup matchstick-size carrot strips
1/2	cup fat-free reduced-sodium chicken broth
1	to 2 tablespoons dry sherry
2	teaspoons sugar
1/2	teaspoon grated lemon peel
3	tablespoons lemon juice
1	tablespoon cornstarch
1/8	teaspoon white pepper
1	package (6 ounces) frozen snow pea pods, thawed
3	cups hot cooked rice
1/3	cup chopped cashews

PREPARATION:

Heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir 7 to 8 minutes or until chicken is no longer pink in center.
Add mushrooms, green onions and garlic; cook and stir 1 minute or until vegetables are tender. Add carrots, chicken broth, sherry, sugar and lemon peel; cook and stir 1 to 2 minutes more.
Combine lemon juice, cornstarch and pepper in small bowl; stir until smooth. Pour cornstarch mixture over chicken; cook and stir 1 to 2 minutes or until slightly thickened.
Add snow peas; cook and stir 1 minute or until heated through. Serve over rice; sprinkle with cashews.

This recipe appears in: Chinese

NUTRITIONAL INFORMATION:

Serving Size:	1 cup stir-fry mixture with 1/2 cup cooked rice and about 2-1/2 teaspoons cashews
Fiber	2 g
Carbohydrate	33 g
Cholesterol	46 mg
Saturated Fat	2 g
Total Fat	8 g
Calories from Fat	25 %
Calories	300
Protein	22 g
Sodium	65 mg

DIETARY EXCHANGE:

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