Lemon Cashew Chicken Stir-Fry

"From a cookbook totaled Diabetic Cooking that I received in the recent cookbook swap 2011."
 
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photo by Becky in Wisconsin photo by Becky in Wisconsin
photo by Becky in Wisconsin
Ready In:
35mins
Ingredients:
16
Serves:
6
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ingredients

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directions

  • 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.
  • 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.
  • 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 and sprinkle with cashews.

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Reviews

  1. 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.
     
  2. ***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!!
     
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