Chicken Stir-Fry with Cashews & Snow Peas
This easy Asian stir-fry is as pretty as it is tasty.
1 tablespoon vegetable oil
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into 1/2-inch pieces
1 package (6 ounces) frozen snow peas, defrosted
2 tablespoons chopped garlic (jarred or fresh)
3/4 cup roasted and salted cashews
1/4 teaspoon pepper
1 can (8 ounces) water chestnuts, drained
Heat oil in wok or large skillet over medium-high heat.
Add chicken strips; stir-fry over medium-high heat for 6 to 8 minutes, turning occasionally, until chicken is lightly browned and cooked through.
Add snow peas, garlic, cashews, pepper, and water chestnuts; stir-fry additional 4 to 5 minutes until vegetables are crisp-tender.
Serve this dish with hot, steamed white or brown rice and soy sauce. Consider orange sherbert as a refreshing way to finish off this light meal.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories320
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Calories from Fat44%
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Total Fat17g
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Saturated Fat3g
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Total Carbohydrate19g
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Protein29g
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Sugars3g
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Cholesterol62mg
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Dietary Fiber3g
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Sodium212mg
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- DAILY VALUE
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Vitamin A10%
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Vitamin C20%
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Calcium6%
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Iron19%
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- DIETARY EXCHANGES
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Other Carbohydrates.5
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Fat1.5
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Vegetable2
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Lean Meat3.5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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