Lemon Cashew Chicken Stir-Fry

Submitted by I'mPat

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

 

• Ready In: 35mins
• Ingredients: 16
• Serves: 6

ingredients

• 1 tablespoon peanut oil
• 1 lb chicken tenders (cut into 1 1/2inch pieces)
• 1⁄2 cup mushroom (sliced)
• 1⁄4 cup green onion (sliced)
• 2 garlic cloves (minced)
• 1 cup carrot (matchstick size strips)
• 1⁄2 cup reduced-sodium fat-free chicken broth
• 1 -2 tablespoon dry sherry
• 2 teaspoons 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)

directions

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.

Reviews

[breezermom]

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.

 

[Becky in Wisconsin]

***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!!