Cashew Chicken Stir Fry
Instructions:
- This stir-fry is a wonderfully quick and balanced meal: lots of protein from the chicken and cashews along with a nice variety of healthy greens.
- 1 cup jasmine rice or long-grain white rice
- 1â„2 cup Chicken Broth
- 1â„4 cup dry sherry
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon grated, peeled fresh ginger
- 1 teaspoon brown sugar
- 1â„4 teaspoon salt
- 2 tablespoons vegetable oil
- 8 ounces asparagus, trimmed and cut into 2-inch pieces
- 4 ounces snow peas, strings removed and each cut in half
- 2 large carrots, peeled and cut into 2" by 1â„8" matchstick-thin strips
- 1 bunch green onions, cut into 2-inch pieces
- 1â„2 cup unsalted cashews
- 1 pound skinless, boneless chicken-breast halves, thinly sliced crosswise
- Prepare rice as label directs.
- Meanwhile, in small bowl, whisk broth, sherry, soy sauce, cornstarch, ginger, sugar, and salt; set aside.
- In nonstick 12-inch skillet, heat 1 tablespoon oil over medium-high heat until hot. Add asparagus and snow peas and cook 4 minutes or until tender-crisp, stirring frequently. Transfer vegetables to large bowl.To same skillet, add carrots, green onions, and cashews; cook 3 minutes, stirring frequently. Transfer to bowl with asparagus.
- In same skillet, heat remaining 1 tablespoon oil. Add half of chicken and cook 2 to 3 minutes or just until chicken loses its pink color throughout, stirring constantly. With slotted spoon, transfer chicken to bowl with vegetables. Repeat with remaining chicken.
- Stir broth mixture and add to skillet; heat to boiling, stirring. Boil 1minute. Return vegetables and chicken to skillet; heat through. Serve with rice.
- P R E P 25 minutes
- C O O K 20 minutes
- MA K E S 4 main-dish servings