0

Notifications

  • You're all caught up!

Chicken, Cashew and Vegetable Stir-fry

by Livestrong_Recipes  |  Feb 3, 2014

Chicken, Cashew and Vegetable Stir-fry
  1. PREP
  2. 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). 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.