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Chicken and Veggie Stir-Fry

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Submitted by: okimmydee

 

Chicken breast strips are marinated in a sweet-tart soy sauce mixture, and stir-fried with carrots, asparagus, snow peas, ginger & cashews.
 

Ingredients

  • 1/3 cup reduced-sodium soy sauce
  • 1/2 cup water
  • 2 tablespoons brown sugar
  • 2 tablespoons lime juice
  • 1 pound boneless skinless chicken breasts, cut into thin slices
  • 3 tablespoons vegetable oil
  • 1-inch piece fresh ginger
  • 3 large carrots, diagonally sliced 1/4-inch thick
  • 1/2 pound fresh asparagus, cut into pieces
  • 1/2 pound fresh snow peas
  • 1/2 cup cashews
  • Whole grain rice, cooked

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Method

Combine first 4 ingredients in a large shallow dish; blend well and add chicken strips. Cover and chill at least 1 hour. Remove chicken from marinade with slotted spoon, reserving marinade. Heat oil in a wok or large skillet over medium-high heat about 1 minute. Add chicken and ginger. Stir-fry 2 minutes; add reserved marinade. Reduce heat; cover and cook over medium-low heat 2 minutes. Uncover and increase heat to medium-high. Add carrots, and stir-fry 1 minute. Add asparagus and snow peas; stir-fry 1-2 more minutes, or until chicken is done and vegetables are tender-crisp. Stir in cashews. Discard ginger. Serve over rice.

 

Notes:

 

Number of Servings: 4

 

Submitted by: okimmydee ()

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