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Lemon Cashew Chicken Stir-Fry
Yield: Makes 6 servings
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:
1.
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.
2.
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.
3.
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.
4.
Add snow peas; cook and stir 1 minute or until heated through. Serve over rice; sprinkle with cashews.
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:
| Meat | 2 |
| Vegetable | 1 |
| Starch | 2 |
| Fat | 1/2 |
This recipe appears in:
Chinese
