Ingredients
-
1
-
1
-
1/2
-
1/4
-
2
-
1
-
1/2
-
1 - 2
-
2
-
1/2
-
3
-
1
-
1/8
-
6
-
3
Directions
Lemon Cashew Chicken Stir-Fry, From a cookbook totaled Diabetic Cooking that I received in the recent cookbook swap 2011 , Very good! This is a very unique stir fry, no soy! Loved the lemon flavor I added a bit more lemon zest and increased the amount of vegetables a little bit Enjoyed this very much! Thanks for another delicious recipe Pat! Made for Market tag game , ***MADE FOR PAC FALL 2011*** This was yummy!!! I omitted mushrooms, otherwise made as directed I served this over brown rice, and it was great Thanks, I’m Pat for another great recipe!!
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Steps
|
1
Done
|
Heat Oil in a Large Skillet Over Medium-High Heat Until Hot and Add Chicken; Cook and Stir 7 to 8 Minutes or Until Chicken Is No Longer Pink in the Centre. |
|
2
Done
|
Add Mushrooms, Green Onions and Garlic; Cook and Stir 1 Minute or Until Vegetables Are Tender and Add Carrots, Chicken Broth,K Sherry, Sugar and Lemon Peel; Cook and Stir 1 to 2 Minutes More. |
|
3
Done
|
Combine Lemon Juice, Cornstarch and Pepper in Small Bowl; Stir Until Smooth. |
|
4
Done
|
Pour Cornstarch Mixture Over Chicken; Cook and Stir 1 to 2 Minutes or Until Slightly Thickened. |
|
5
Done
|
Add Snow Peas; Cook and Stir 1 Minute or Until Heated Through. |
|
6
Done
|
Serve Over Rice and Sprinkle With Cashews. |
