Page 92 - One-Dish Meals

Cashew Chicken Stir-Fry

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.
P R E P 25 minutes C O O K 20 minutes M A K E S 4 main-dish servings

1 cup jasmine rice or long-grain 8 ounces asparagus, trimmed and
white rice cut into 2-inch pieces
1 ⁄2 cup Chicken Broth (page 9) 4 ounces snow peas, strings removed
1 and each cut in half
⁄4 cup dry sherry
2 tablespoons soy sauce 2 large carrots, peeled and cut into
1
2" by ⁄8" matchstick-thin strips
1 tablespoon cornstarch
1 bunch green onions,
1 tablespoon grated, peeled fresh
cut into 2-inch pieces
ginger
1 ⁄2 cup unsalted cashews
1 teaspoon brown sugar
1 pound skinless, boneless
1 ⁄4 teaspoon salt
chicken-breast halves,
2 tablespoons vegetable oil thinly sliced crosswise
1. Prepare rice as label directs.
2. Meanwhile, in small bowl, whisk broth, sherry, soy sauce, cornstarch,
ginger, sugar, and salt; set aside.
3. 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.

4. 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 through-
out, stirring constantly. With slotted spoon, transfer chicken to bowl with
vegetables. Repeat with remaining chicken.
5. Stir broth mixture and add to skillet; heat to boiling, stirring. Boil 1 minute.
Return vegetables and chicken to skillet; heat through. Serve with rice.

E A C H S E R V I N G About 525 calories | 35 g protein | 58 g carbohydrate |
17 g total fat (3 g saturated) | 66 mg cholesterol | 870 mg sodium.

92 Stir-Fries & Skillet Suppers