Lemon Cashew Chicken Stir-Fry from Healthy Diabetic Recipes

Lemon Cashew Chicken Stir-Fry Recipe

Recipe Ingredients:

1 tbsp peanut oil
1 lb chicken tenders, cut 1 1/2" pieces
1/2 cup sliced mushrooms
1/4 cup sliced green onions
2 garlic cloves, minced
1 cup matchstick-size carrot strips
1/2 cup fat-free reduced-sodium chicken broth
1 tbsp dry sherry - (to 2)
2 tsp sugar
1/2 tsp grated lemon peel
3 tbsp lemon juice
1 tbsp cornstarch
1/8 tsp freshly-ground white pepper
1 package frozen snow pea pods - (6 oz), thawed
3 cups hot cooked rice
1/3 cup chopped cashews

Recipe Instructions:

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.

This recipe yields 6 servings.

Exchanges Per Serving: 2 Starch, 2 Meat, 1 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 300; Calories from Fat 25%; Total Fat 8g; Saturated Fat 2g; Protein 22g; Carbohydrates 33g; Cholesterol 46mg; Sodium 65mg; Dietary Fiber 2g.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-14-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 6

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”

~ Doug Larson

 

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