Lemon Cashew Chicken Stir-Fry
Recipe: #15265
October 26, 2014
Categories: Chicken, Asian, Sunday Dinner, Wok/Stir-Fry, Gluten-Free, High Protein, Kosher, No Eggs, Non-Dairy, Boneless Pieces, Chicken Dinner, more
"From a cookbook titled Diabetic Cooking that I received in the cookbook swap (fooddotcom)."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (264.4 g)
- Calories 262.4
- Total Fat - 4.6 g
- Saturated Fat - 0.9 g
- Cholesterol - 189.1 mg
- Sodium - 265.7 mg
- Total Carbohydrate - 34.9 g
- Dietary Fiber - 1.9 g
- Sugars - 3.9 g
- Protein - 19.1 g
- Calcium - 37 mg
- Iron - 4.2 mg
- Vitamin C - 25.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oil in a large skillet over medium-high heat until hot and add chicken; cook and stir 7 to 8 minutes or until chicken is no longer pink in the centre.
Step 2
Add mushrooms, green onions and garlic; cook and stir 1 minute or until vegetables are tender and add carrots, chicken broth, sherry, sugar and lemon peel; cook and stir 1 to 2 minutes more.
Step 3
Combine lemon juice, cornstarch and pepper in small bowl; stir until smooth.
Step 4
Pour cornstarch mixture over chicken; cook and stir 1 to 2 minutes or until slightly thickened.
Step 5
Add snow peas; cook and stir 1 minute or until heated through.
Step 6
Serve over rice and sprinkle with cashews.
Tips
No special items needed.
0 Reviews
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