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Ingredients
- 1 (tablespoon) peanut oil
- 1 (pound) chicken tenders, cut into 1-1/2-inch pieces
- 1/2 (cup) sliced mushrooms
- 1/4 (cup) sliced green onions
- 2 garlic cloves, minced
- 1 (cup) carrot, cut into thin strips
- 1/2 (cup) reduced-sodium chicken broth
- 2 (tablespoon) dry sherry
- 2 (teaspoon) sugar
- 1/2 (teaspoon) grated lemon peel
- 3 (tablespoon) lemon juice
- 1 (tablespoon) cornstarch
- 1/8 (teaspoon) white pepper
- 1 (8.0 ounce package) frozen snow pea pods
- 3 (cup) cooked rice
- 1/3 (cup) chopped cashews
Directions
- Heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir 7 to 8 minutes or until chicken is no longer pink in center.
- Add mushrooms, green onions and garlic; cook and stir 1 minute or until vegetables are tender. Add carrots, chicken broth, sherry, sugar and lemon peel; cook and stir 1 to 2 minutes more.
- Combine lemon juice, cornstarch and pepper in small bowl; stir until smooth. Pour cornstarch mixture over chicken; cook and stir 1 to 2 minutes or until slightly thickened.
- Add snow peas; cook and stir 1 minute or until heated through. Serve over rice; sprinkle with cashews.
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