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Cashew Chicken Stir-Fry

TOTAL TIME: Prep/Total Time: 20 min. YIELD: 4 servings.
For me, the hardest part of making this quick cashew chicken recipe 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

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

  • 1. In a skillet, heat 3 tablespoons of broth. Meanwhile, combine the cornstarch, soy sauce, ginger and remaining broth until smooth; set aside.
  • 2. 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.
  • 3. 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 rice if desired.

Nutrition Facts

1 each: 571 calories, 33g fat (7g saturated fat), 63mg cholesterol, 1625mg sodium, 30g carbohydrate (8g sugars, 6g fiber), 39g protein.

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