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Chicken Stir Fry with Cashews

Pan-Asian and Mexican flavors unite to create this wonderful dish. Shrimp or pork may be substituted for the chicken.."

Ingredients

4 boneless, skinless chicken breast halves
1 garlic clove, peeled
1-inch piece ginger root, peeled
1/2 cup fresh cilantro
1 pound jicama, peeled, cut to fit feed tube
2 medium carrots, peeled, cut to fit feed tube horizontally
4 medium scallions, trimmed, cut to fit feed tube vertically
1 medium red pepper, cored, cut into 4 slabs
1 tablespoon vegetable oil
1/4 cup canned baby corn, drained
1/4 cup bottled stir fry sauce
1/4 cup cashews


Instructions

Place each chicken breast half on a piece of plastic wrap. Tuck ends under to form a uniform thickness and roll up in plastic wrap to seal. Freeze until firm to the touch but easily pierced with the tip of a sharp knife.
In a Cuisinart® food processor fitted with the metal blade, process garlic and ginger until finely minced, about 5 seconds. Reserve. Place cilantro in work bowl and process until finely chopped, about 5 seconds; reserve. Insert the 6x6mm French Fry-Cut disc. Process jicama using medium pressure. Transfer to a mixing bowl. Insert the medium shredding disc. Place carrots in feed tube horizontally and shred using medium pressure; transfer to bowl with jicama. Insert the 4mm slicing disc. Slice scallions and pepper; transfer to bowl with vegetables. Cut chicken breasts in half vertically and place in feed tube cut side down; slice using medium pressure.
Place a Cuisinart® Hard Anodized Non-Stick 12-1/2-inch Stir Fry Pan over medium-high heat. Add vegetable oil and stir fry garlic and ginger until golden brown, about 1 - 2 minutes. Add chicken and stir fry until no longer pink, about 4 - 5 minutes. Add jicama, carrots, scallions and peppers; stir fry until crisp-tender, about 2 - 3 minutes. Add baby corn and cook 1 minute longer. Add stir fry sauce; stir until well mixed and heated through. Remove from heat. Sprinkle with cilantro and cashews; stir to combine. Serve immediately over white or brown rice.

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Servings

Makes 6 servings

Nutritional Information
Per Serving

222 calories (24% from fat) • carb. 16g • pro. 27g • fat 6g • sat. fat 1g • chol. 64mg • sod. 625mg • calc. 38mg • fiber 4g


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