In the fresh meat case
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Prep Time: 10 min
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Cook Time: 10 min
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Serves 4
- 520
Calories
- 37G
Protein
- 920MG
Sodium
- 1.5G
Sat.fat
- 15G
Sugar
In the fresh meat case
Ingredients
FOR CHICKEN
1 tsp. Sesame oil
1/4 tsp. Baking soda
1 tbsp. Store bought stir-fry sauce
1/4 tbsp. Cornstarch
FOR STIR-FRY
4 carrots, peeled and cut into coins
1/2 cup water
1 cup store bought stir-fry sauce
1 tbsp. sesame oil
1 tbsp. vegetable oil
1 small onion, diced
2 cloves garlic, crushed
2 tbsps. cashews, chopped
2 scallions, chopped
2 cups prepared basmati rice
Add all chicken ingredients to a zip-top bag and fully coat the chicken. Set aside.
Add carrots and water to a wok or large sauté pan. Cover and cook on low heat until carrots are fork-tender. Remove carrots and set aside.
Add remaining sesame oil, vegetable oil, and the chicken mixture to your hot pan and sauté on medium heat until chicken is cooked through, about 10 minutes. Remove when cooked and set aside.
Add onion and garlic to the hot pan, and sauté for 2-3 minutes until soft.
Add the remaining stir-fry sauce to the pan along with your cooked chicken and carrots. Stir and cook for about a minute to heat through.
Plate with rice and garnish with chopped cashews and scallions.
Enjoy!
Cashew Chicken Stir-fry
20 
