30 MINUTES OR LESS
Stir-Fried Chicken with Cashews & Vegetables 4–6
P r e p 1 5 m i n
C o o k 1 0 m i n
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Ser ves 4
This one moves fast! Have your veggies prepped and ready to go; they’re all added to the skillet at the same time. Serve with quick-cooking noodles or rice.
½ cup chicken stock (no salt added) 2 tbsp low-sodium soy sauce 2 tsp cornstarch 1 tsp toasted sesame oil ½ tsp salt 1 ½ tbsp canola oil, divided 1 lb skinless boneless chicken breasts, cut into bite-size pieces ⅔ cup sliced scallions 6 oz snow peas, halved on an angle 4 medium garlic cloves, finely chopped 1 medium red bell pepper, thinly sliced
1. In a small bowl, whisk together the stock, soy sauce, cornstarch, sesame oil, and salt; set aside. 2. Heat 1 ½ tsp oil in a wok or large nonstick skillet over mediumhigh heat. Add the chicken; stir-fry until lightly browned and just done, 4 to 5 minutes. Remove the chicken from the pan. 3. Heat the remaining 1 tbsp oil in the wok over medium-high heat. Add the scallions, snow peas, garlic, and bell peppers; stir-fry until crisp-tender, about 3 minutes. Return the chicken to the pan. Whisk the sauce and add to the pan; cook until the sauce thickens, stirring frequently, about 2 minutes. Top with cashews. Per serving (about 1½ cups) 294 Cal, 13 g Total Fat, 2 g Sat Fat, 583 mg Sod, 14 g Total Carb, 4 g Sugar, 3 g Fib, 30 g Prot.
1 medium yellow bell pepper, thinly sliced ¼ cup unsalted dry-roasted cashews, chopped
TEST KITCHEN TIP
134
Easy Ever yday Cooking
Toasted sesame oil is prone to going rancid quickly. Keep it fresh by storing it in the refrigerator.
