Lemon Cashew Chicken Stir-Fry

by the Editors of Publications International, Ltd.

Please copy/paste the following text to properly cite this HowStuffWorks article:

Publications International, Ltd., the Editors of. "Lemon Cashew Chicken Stir-Fry." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/lemon-cashew-chicken-stir-fry-recipe.htm> 01 December 2008.

Yield: Makes 6 servings

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Ingredients: 1
tablespoon peanut oil

1
pound chicken tenders, cut into 1-1/2-inch pieces

1/2
cup sliced mushrooms

1/4
cup sliced green onions

2
cloves garlic, minced

1
cup matchstick-size carrot strips

1/2
cup fat-free reduced-sodium chicken broth

1
to 2 tablespoons dry sherry

2
teaspoons sugar

1/2
teaspoon grated lemon peel

3
tablespoons lemon juice

1
tablespoon cornstarch

1/8
teaspoon white pepper

1
package (6 ounces) frozen snow pea pods, thawed

3
cups hot cooked rice

1/3
cup chopped cashews

Preparation:

Heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir 7 to 8 minutes or until chicken is no longer pink in center.

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.

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; sprinkle with cashews.

Nutritional Information:

Serving Size: 1 cup stir-fry mixture with 1/2 cup cooked rice and about 2-1/2 teaspoons cashews
Fiber	2 g
Carbohydrate	33 g
Cholesterol	46 mg
Saturated Fat	2 g
Total Fat	8 g
Calories from Fat	25 %
Calories	300
Protein	22 g
Sodium	65 mg

Dietary Exchange:

Meat	2
Vegetable	1
Starch	2
Fat	1/2

This recipe appears in: Chinese

Consumer Guide:

Lemon Cashew Chicken Stir-Fry