Entrees
Chicken Stir Fry with Cashews
Makes 6 servings
Chicken Stir Fry with Cashews
Makes 6 servings
Pan-Asian and Mexican flavors unite to create this wonderful dish. Shrimp or pork may be substituted for the chicken..
222 Calories (24% from fat)
carb. 16g
pro. 27g
fat 6g
sat. fat 1g
chol. 64mg
sod. 625mg
calc. 38mg
fiber 4g
carb. 16g
pro. 27g
fat 6g
sat. fat 1g
chol. 64mg
sod. 625mg
calc. 38mg
fiber 4g
Ingredients
- 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
Preparation
- 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.