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Fresh, light and
delicious...
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3
Tbs |
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oil |
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1
lb |
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boneless chicken breasts, cut into small
pieces |
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4
cloves |
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minced garlic |
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1
large |
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red
or green bell pepper, chopped |
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4
oz |
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snow
peas |
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¼
cup |
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cashews |
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¼
cup |
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green onions, sliced |
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½
cup |
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chicken broth |
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2
Tbs |
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soy
sauce |
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1
Tbs |
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cornstarch |
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½
tsp |
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ground ginger |
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1 |
In large
skillet, heat 2 T. oil over medium-high heat.
Add chicken and garlic. Stir fry 3 minutes or
until chicken turns white. Add remaining oil,
pepper, snow peas, cashews, and green onion.
Stir fry 1 minute. |
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2 |
In small
bowl, stir chicken broth, soy sauce, cornstarch
and ginger until smooth. Stir into chicken
mixture. Bring to a boil over medium heat while
stirring. Boil 1 minute, or until mixture
thickens a bit. |
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3 |
Serve over
hot cooked rice. |
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Servings: 4 |
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Cooking Tips |
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*Try adding
additional vegetables such as zucchini or mushrooms. |
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