Chicken Stir Fry with Cashews

4 boneless, skinless chicken breast halves 1 garlic clove, peeled 1-inch piece ginger root, peeled ½ 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 ¼ cup canned baby corn, drained ¼ cup bottled stir fry sauce ¼ cup cashews

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

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 12½-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.