Thursday, October 2, 2008

Chicken Cashew Stir-Fry

3/4 cup Low Sodium Chicken Broth
2 tbsp Low Sodium Soy Sauce
1 tbsp Sugar
1 1/2 tp Cornstarch
1 lb. Boneless Skinless Chicken Breasts (cut into 1-inch pieces)
1/4 tsp Crushed Red Pepper
2 tbsp Vegetable Oil
1 1/2 tsp Grated Ginger
3 Cloves Minced Garlic
4 Scallions Sliced (green and whites divided)
1 Small Red Pepper (seeded and cut into strips)
6oz. Snow Peas (trimmed)
1/2 cup Chopped, Roasted and Salted Cashews

Whisk together broth, soy sauce, sugar and cornstarch. Place chicken in separate bowl. Pour half of marinade over chicken and add crushed red pepper; stir. Set aside remaining marinade. Cover and chill chicken for 15 minutes. Warm large skillet over medium-high heat. Add 1 tbsp of oil. Remove chicken from marinade (discard marinade), add chicken to skillet and stir fry until cooked through, 3-4 minutes. Add half of ginger, garlic and white parts of scallions and cook 1 minute. Transfer to a plate. Add remaining oil to skillet. Stir fry peppers, peas, and remaining ginger, garlic and white parts of scallions until cooked through, 2 minutes. Return chicken to skillet; add reserved marinade and salt. Asute 1 to 2 minutes, until sauce thickens. Top with cashews and scallion greens.

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