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Veggie Loaded Cashew Chicken Recipe

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This recipe for Veggie Loaded Cashew Chicken is from The McGeary Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup fat free chicken broth
1/2 tbsp cornstarch
1 tbsp reduced sodium/lite soy sauce
1 tbsp seasoned rice vinegar
1/4 tsp ground ginger
2 cups quartered mushrooms
1 cup chopped onion
1 tsp chopped garlic
8 oz raw boneless skinless chicken breast, cut into bite sized pieces
1/8 tsp each salt and pepper
1 cup snow peas
1/4 cup unsalted roasted cashews
2 tbsp chopped scallion
Directions:
Directions:
1. In a medium bowl, stir cornstarch into broth until dissolved.
2. MIx in soy sauce, vinegar and ginger.
3. Bring a wok or large skillet sprayed with nonstick spray to medium high heat.
4. Add mushroom, onions & garlic. Cook and stir until slightly softened, about 5 - 6 minutes.
5. Season chicken with salt and pepper and add to the skillet. Add snow peas and cashews.
6. Cook and stir for about 4 minutes until chicken is fully cooked.
7. Stir sauce mixture and add to skillet. Cook and stir until sauce has slightly thickened, about 2 minutes.
8. Top with scallions.
Number Of Servings:
Number Of Servings:
2

 

 

 

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