Lemon Cashew Chicken Stir-Fry

Prep Time: 20 Minutes

Cook Time: 15 Minutes

Ready In: 35 Minutes

Servings: 6

From a cookbook totaled Diabetic Cooking that I received in the recent cookbook swap 2011.

Ingredients:

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)

Directions:

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.

By RecipeOfHealth.com