Friday, August 24, 2012

Lemon Cashew Chicken Stir-fry


1 ..........................tablespoon peanut oil
1 ..........................pound chicken tenders , cut into 1 -1/2 pieces
1/2 .......................cup sliced mushrooms
1/4 .......................cup sliced green onions
2 ..........................cloves garlic , minced
1 .......................... cup matchstick carrot strips
1/2 .......................cup fat-free reduced-sodium chicken broth
1 to 2 ....................tablespoons dry sherry
2 ..........................teaspoon sugar
1/2 .......................teaspoon grated lemon peel
3 ..........................tablespoons lemon juice
1 ...........................tablespoon cornstarch
1/8 .......................teaspooon white pepper
1 .......................... package (6 ounces) frozen snow peas pods , thawed
3 ..........................cups hot cooked rice
1/3 .......................cup chopped cashews
1) Heat oil in large skillet over medium-high heat until hot . Add chicken ; cook and stir 7 to 8 minutes or until chickrn is no longer pinl in center .
2) Add mushrooms , green onions and garlic ; cook and stir 1 minute or until vegetables are tender . Add carrots , chicken broth , 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 . Pour cornstarch mixture over chicken ; cook and stir 1 or 2 minutes more or until slightly thichened .
4) Add snow peas ; cook and stir 1 minute until heated through . Serve over rice ; sprinkle with cashews .
Makes 6 servings
Heart healthy and really good .

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