Lemon Cashew Chicken Stir-Fry
photo by Becky in Wisconsin
- Ready In:
- 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)
- 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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