Cashew Chicken Stir-Fry:

Cashew Chicken Stir-Fry:

Total Time Less Then 30 Minutes:



Ingredients:



4 servings



FOR THE SAUCE:



1 tablespoon cold water



1 tablespoon cornstarch



1 cup fat-free, low-sodium chicken broth



2 tablespoons low-sodium soy sauce



4 cloves garlic, minced



1/2 teaspoon red pepper flakes, or to taste



1/2 teaspoon powdered tumeric



Dash of ground white pepper, or to taste



TO COMPLETE THE RECIPE:



2 tablespoons canola oil, divided



3/4 package (full package is 1 pound) Extra Tender™ Boneless Skinless Split Chicken Breasts, cut into 2-inch by 1/2-inch strips



4 cups broccoli florets



1 large red bell pepper, cut into 2-inch by 1/4-inch strips



3 green onions (both green and white parts), cut into 1 1/2-inch strips



1/4 cup whole raw cashews





Directions:



1. To prepare sauce, stir cornstarch and water in small bowl or
measuring cup until cornstarch is dissolved. Stir in remaining sauce
ingredients; set aside.





2. Heat 1 tablespoon oil in large skillet or wok over medium-high heat.
Add chicken and cook, stirring constantly, about 5 minutes, or until
lightly browned and thoroughly cooked.





3. Using a slotted spoon, transfer chicken to bowl and cover to keep warm.





4. Heat remaining 1 tablespoon oil in same pan. Add broccoli; stir
constantly, about 2 minutes. Add bell pepper and green onions; continue
to cook, stirring constantly, about 3 minutes, or until broccoli and
peppers are crisp-tender.





5. Reduce heat to medium. Stir in sauce and pour over vegetables,
stirring about 30 seconds, or until sauce becomes clear and thickens
slightly. Stir in chicken and cashews. Taste and adjust seasoning.

 


Tips:

Always begin by stir-frying the firmest vegetables first. For cooking,
raw cashews are preferable to roasted and salted ones because they
absorb the flavors of your recipe better and plump slightly during
cooking for a pleasing consistency.

Substitutions/Variations

You can use 2 teaspoons of jarred minced garlic in place of freshly
minced garlic. Use other vegetables if you like, such as snow peas in
place of the broccoli.

 

Nutritional Information:

PER SERVING • Calories 247 • % Calories from Fat 42% • Total Fat 12g •
Saturated Fat 2g • Cholesterol 49g • Sodium 412mg • Total Carbohydrate
14g • Dietary Fiber 4g • Sugars 3g • Protein 24g • % DAILY VALUE •
Vitamin A 90% • Vitamin C 123% • Calcium 6% • Iron 10% • DIETARY
EXCHANGES • Starch/Bread 1/2 • Very Lean Meat 2 1/2 • Fat 2 • Vegetable 1

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