RECIPES
Chicken, Cashew and Vegetable Stir-fry
by Livestrong_Recipes | Feb 19, 2019
Photo Credit: Brent Hofacker/ Adobe Stock
- PREP
- 10 m
- COOK
- 10 m
- TOTAL
- 20 m
This recipe is courtesy of self.com.
INGREDIENTS
SERVES 4
- 1 cup Quick-Cook organic Brown Basmati Rice
- 2 tsp Cornstarch
- 3/4 cup Chicken Broth-low Sodium
- 1/4 cup Hoisin Sauce
- 2 tbsp low-sodium soy sauce
- 2 cloves Garlic Clove
- 1 lb White Premium Chunk Chicken Breast
- 1 tbsp Roasted Peanut Oil
- 1 zucchini(s)
- 1 medium Yellow Squash (aldi)
- 1 red bell pepper
- 1/3 cup Cashews
DIRECTIONS
1
Cook rice as directed on package (omit added fat).
2
Dissolve cornstarch in broth in a bowl; stir in hoisin and soy sauce; set aside.
3
Toss ginger, garlic and chicken in another bowl.
4
Heat oil in a large pan over medium-high heat; cook chicken until nearly cooked through, 4 minutes.
5
Add zucchini, squash and pepper; cook, stirring, 2 minutes.
6
Add reserved sauce; cook, stirring until sauce is thick, 2 minutes.
7
Add cashews. Serve over rice.
