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Cashew Chicken Stir-Fry

Cashew Chicken Stir-Fry
Meet the Cook: For me, the hardest part of making this quick dish is keeping the cashews in the cupboard! My husband loves them, and so do our three little girls - 5, 4 and 3. -Vicki Hirschfeld, Hartland, Wisconsin
4 ServingsPrep/Total Time: 20 min.

Ingredients

  • 2 cups chicken broth, divided
  • 1/4 cup cornstarch
  • 3 tablespoons soy sauce
  • 1/2 teaspoon ground ginger
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
  • 2 garlic cloves, minced
  • 1/2 cup thinly sliced carrots
  • 1/2 cup sliced celery (1/2-inch pieces)
  • 3 cups broccoli florets
  • 1 cup fresh or frozen snow peas
  • 1-1/2 cups cashews
  • Hot cooked rice, optional

Directions

  • In a skillet, heat 3 tablespoons of broth. Meanwhile, combine the
  • cornstarch, soy sauce, ginger and remaining broth until smooth; set
  • aside.
  • Add chicken to the skillet; stir-fry over medium heat until no longer
  • pink, about 3-5 minutes. Remove with a slotted spoon and keep warm.
  • Add garlic, carrots and celery to skillet; stir-fry for 3 minutes.
  • Add broccoli and peas; stir-fry for 4-5 minutes or until
  • crisp-tender. Stir broth mixture; add to the skillet with the
  • chicken. Cook and stir for 2 minutes. Stir in cashews. Serve over
© Taste of Home 2013

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Cashew Chicken Stir-Fry (continued)

Directions (continued)

  • rice if desired. Yield: 4 servings.
Nutrition Facts: 1 serving (1 each) equals 571 calories, 33 g fat (7 g saturated fat), 63 mg cholesterol, 1,625 mg sodium, 30 g carbohydrate, 6 g fiber, 39 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013