INGREDIENTS
1
tablespoon peanut oil
1
pound chicken tenders, cut into 1-1/2-inch pieces
1/2
cup sliced mushrooms
1/4
cup sliced green onions
2
cloves garlic, minced
1
cup matchstick-size carrot strips
1/2
cup fat-free reduced-sodium chicken broth
1
to 2 tablespoons dry sherry
2
teaspoons sugar
1/2
teaspoon grated lemon peel
3
tablespoons lemon juice
1
tablespoon cornstarch
1/8
teaspoon white pepper
1
package (6 ounces) frozen snow pea pods, thawed
3
cups hot cooked rice
1/3
cup chopped cashews
PREPARATION:
- 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 appears in:
Chinese
NUTRITIONAL INFORMATION:
Serving Size:
1 cup stir-fry mixture with 1/2 cup cooked rice and about 2-1/2 teaspoons cashews
Fiber
2 g
Carbohydrate
33 g
Cholesterol
46 mg
Saturated Fat
2 g
Total Fat
8 g
Calories from Fat
25 %
Calories
300
Protein
22 g
Sodium
65 mg
DIETARY EXCHANGE:
Meat
2
Vegetable
1
Starch
2
Fat
1/2
