Lemon Cashew Chicken Stir-fry

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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 pepper
• 6 ounces snow pea pods (frozen and thawed)
• 3 cups cooked rice (hot)
• 1/3 cup cashews (chopped)

Recipe

• 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.