Lemon Cashew Chicken Stir-Fry

Total Time
Prep 20 mins
Cook 15 mins

From a cookbook totaled Diabetic Cooking that I received in the recent cookbook swap 2011.

Ingredients Nutrition


  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.
  2. Add mushrooms, green onions and garlic; cook and stir 1 minute or until vegetables are tender and add carrots, chicken broth,k 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.
  4. Pour cornstarch mixture over chicken; cook and stir 1 to 2 minutes or until slightly thickened.
  5. Add snow peas; cook and stir 1 minute or until heated through.
  6. Serve over rice and sprinkle with cashews.
Most Helpful

Very good! This is a very unique stir fry, no soy! Loved the lemon flavor....I added a bit more lemon zest and increased the amount of vegetables a little bit. Enjoyed this very much! Thanks for another delicious recipe Pat! Made for Market tag game.

breezermom June 01, 2013

***MADE FOR PAC FALL 2011*** This was yummy!!! I omitted mushrooms, otherwise made as directed. I served this over brown rice, and it was great. Thanks, I'm Pat for another great recipe!!

Becky in Wisconsin October 13, 2011