Stir Fry is another main dish to prepare in a hurry! The Chicken breast strips are marinated in a sweet-tart soy sauce mixture, and stir-fried with carrots, asparagus, snow peas, ginger & cashews.
Ingredients
1/3 cup reduced-sodium soy sauce
1/2 cup water
2 tablespoons brown sugar
2 tablespoons lime juice
1/4 to 1/2 teaspoon ginger
1 pound boneless skinless chicken breasts, cut into thin slices
3 tablespoons vegetable oil
3 large carrots, diagonally sliced
1/4-inch thick
1/2 pound fresh asparagus, cut into pieces
1/2 pound fresh snow peas
1/2 cup cashews (opt)
Whole grain rice, cooked
1 pound boneless skinless chicken breasts, cut into thin slices
3 tablespoons vegetable oil
3 large carrots, diagonally sliced
1/4-inch thick
1/2 pound fresh asparagus, cut into pieces
1/2 pound fresh snow peas
1/2 cup cashews (opt)
Whole grain rice, cooked
Directions:
Combine first 5 ingredients in a large shallow dish; blend well and add chicken strips. Cover and chill at least 1 hour. Remove chicken from marinade with slotted spoon, reserving marinade. Heat oil in a wok or large skillet over medium-high heat about 1 minute. Add chicken & Stir-fry 2 minutes; or until chicken is almost done, then add reserved marinade. Reduce heat; cover and cook over medium-low heat 2 minutes. Uncover and increase heat to medium-high. Add carrots, and stir-fry 1 minute. Add asparagus and snow peas; stir-fry 1-2 more minutes, or until chicken is done and vegetables are tender-crisp. Stir in cashews. Serve over rice.