Lemon Cashew Chicken Stir-Fry
Makes 6 servings
|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|
|1/2||teaspoon grated lemon peel|
|3||tablespoons lemon juice|
|1/8||teaspoon white pepper|
|1||package (6 ounces) frozen snow pea pods, thawed|
|3||cups hot cooked rice|
|1/3||cup chopped cashews|
- 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.
|Serving Size:||1 cup stir-fry mixture with 1/2 cup cooked rice and about 2-1/2 teaspoons cashews|
|Saturated Fat||2 g|
|Total Fat||8 g|
|Calories from Fat||25 %|
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