Gwen Baker UK SAP HCM Consultant
Food
Chicken, Cashew and Vegetable Stir-fry

-

Cuisine:

Course:

Category

Source:

Servings:

Chinese

Main

Chicken

4

Ingredients:

Instructions:

1 cup quick-cooking brown rice

2 teaspoons cornstarch

3/4 cup low-sodium chicken broth

1/4 cup hoisin sauce

2 tablespoons low-sodium soy sauce

1 tablespoon chopped ginger

2 cloves garlic, chopped

1 pound boneless, skinless chicken breast, cut into 1/2-inch cubes

1 tablespoon peanut (or sesame) oil

1 zucchini, cut into 1-inch pieces

1 yellow squash, cut into 1-inch pieces

1 red bell pepper, cored, seeded and cut into 1-inch pieces

1/3 cup chopped cashews

Cook rice as directed on package (omit added fat).

Dissolve cornstarch in broth in a bowl; stir in hoisin and soy sauce; set aside.

Toss ginger, garlic and chicken in another bowl.

Heat oil in a large pan over medium-high heat; cook chicken until nearly cooked through, 4 minutes.

Add zucchini, squash and pepper; cook, stirring, 2 minutes.

Add reserved sauce; cook, stirring until sauce is thick, 2 minutes.

Add nuts.

Serve over rice.