Lemon Cashew Chicken Stir-Fry

Recipe Ingredients

1 tablespoon	15ml	Peanut oil
1 lb	454g / 16oz	Chicken tenders - cut 1 1/2" pieces
1/2 cup	118ml	Sliced mushrooms
1/4 cup	15g / 0.5oz	Sliced green onions
2		Garlic cloves - minced
1 cup	110g / 3.9oz	Matchstick-size carrot strips
1/2 cup	118ml	Fat-free reduced-sodium chicken broth
1 tablespoon	15ml	Dry sherry - (to 2)
2 teaspoons	10ml	Sugar
1/2 teaspoon	2.5ml	Grated lemon peel
3 tablespoons	45ml	Lemon juice
1 tablespoon	15ml	Cornstarch
1/8 teaspoon	0.6ml	Freshly-ground white pepper
1		Frozen snow pea pods - (6 oz) - thawed
3 cups	480g / 16oz	Hot cooked rice
1/3 cup	48g / 1.7oz	Chopped cashews

Recipe Instructions

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 yields 6 servings.

Exchanges Per Serving: 2 Starch, 2 Meat, 1 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 300; Calories from Fat 25%; Total Fat 8g; Saturated Fat 2g; Protein 22g; Carbohydrates 33g; Cholesterol 46mg; Sodium 65mg; Dietary Fiber 2g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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