Crunchy cashews, tender chicken, celery and mushrooms make this a filling and easy-to-prepare stir-fry. The dish is a big hit with my wife and me.
—RICHARD BORCHERS WAUWATOSA, WI
PREP: 25 MIN. • COOK: 15 MIN. • MAKES: 2 SERVINGS
2 tablespoons reduced-sodium soy sauce
1 tablespoon cornstarch
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground ginger
2 celery ribs, sliced
1 medium onion, halved and sliced
5 teaspoons canola oil, divided
2 boneless skinless chicken breast halves (4 ounces each)
1/2 cup frozen peas
1/2 cup chicken broth
1 can (4 ounces) mushroom stems and pieces, drained
1/3 cup lightly salted cashews, toasted
1 cup hot cooked rice
1. In a small bowl, combine the first five ingredients until smooth; set aside.
2. In a large skillet, saute celery and onion in 2 teaspoons oil until tender. Remove and keep warm.
3. In the same skillet over medium heat, cook chicken in the remaining oil for 5-6 minutes on each side or until the chicken juices run clear. Stir the cornstarch mixture and add to the pan. Add peas, broth, mushrooms and the celery mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews; serve with rice.
NUTRITION FACTS 1 chicken breast half equals 573 cal., 26 g fat (4 g sat. fat), 63 mg chol., 1425 mg sodium, 48 g carb. (8 g sugars, 6 g fiber), 36 g pro.