Cashew Chicken Stir Fry

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 ⅛ lb or 510g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Mushrooms

  White, raw

  1 ⅛ cup, pieces or slices or 79g

• Peas

  Green, frozen, unprepared

  1 ⅛ cup or 151g

• Cashew nuts

  Nuts, raw

  ½ cup or 69g

• Chicken broth

  Soup, canned, ready-to-serve

  ¾ cup or 180g

• Soy sauce

  Regular sodium, Shoyu

  ¼ cup or 64g

• Garlic

  Raw

  1 ⅛ tbsp or 10g

• Brown sugar

  1 ⅛ tbsp or 10g

• Sesame oil

  Salad or cooking

  1 ⅛ tsp or 5g

• Cornstarch

  1 ⅛ tbsp or 9g

• Water

  Plain, clean water

  2 ¼ tbsp or 33g

• Onions

  Young green, tops only

  ¾ cup chopped or 53g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

Directions

1. In a small bowl, whisk together cornstarch and water to make a slurry.
2. Prepare rice
3. In a medium-sized skillet or wok over medium high heat, add olive oil and chicken. Brown until almost cooked through; add zucchini, bell pepper, mushrooms, and peas. Cook until veggies are tender and chicken is no longer pink.
4. Add cashews, chicken broth, soy sauce, garlic, brown sugar, and sesame oil to the pan. Pour cornstarch mixture into pan and stir until incorporated. Let simmer for 2 minutes or until sauce has thickened. Garnish with green onions.

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