Lemon Cashew Chicken Stir-Fry
Created by ImPat on October 26, 2014
- Servings: 6
- Prep Time: 20m
- Cook Time: 15m
- Recipe #15265
Ingredients
- 1 tablespoon oil (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 garlic cloves, minced
- 1 cup carrot, sliced (matchstick size strips)
- 1/2 cup reduced-sodium chicken broth (fat-free)
- 1 to 2 tablespoons sherry (dry)
- 2 teaspoons granulated sugar
- 1/2 teaspoon lemon peel (grated)
- 3 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1/8 teaspoon white pepper
- 6 ounces snow pea pods (frozen and thawed)
- 3 cups cooked rice (hot)
- 1/3 cup cashews (chopped)
How to Make
-
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.
How to Make
-
Step 5: Add snow peas; cook and stir 1 minute or until heated through.
-
Step 6: Serve over rice and sprinkle with cashews.