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Cashew ChickenA quick weeknight stir-fry using frozen vegetables, chicken and cashews served over rice
Recipe Rating  1 ratings. Rate this recipe Time:
Hands On: 30 minutes
Total Time: 30 minutes Servings: Makes 8 servings (about 1 cup each)
| Ingredients |
- 1 cup instant brown rice, uncooked
- PAM® Original No-Stick Cooking Spray
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1 pkg (12 oz each) frozen Asian stir-fry vegetables
- 1 cup La Choy® Orange Ginger Stir Fry Sauce-Marinade
- 1 teaspoon dry chicken stock base
- 2 teaspoons toasted sesame oil
- 1/2 cup unsalted cashews
- 1/4 cup thinly sliced green onions
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| Directions | - Prepare rice according to package directions. Meanwhile, spray large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken to skillet; cook 5 minutes or until chicken is lightly browned (165°F).
- Add vegetables; cook 2 to 3 minutes more or until tender. Add stir fry sauce, chicken stock base and sesame oil; stir until combined.
- Add cashews just before serving. Serve over the rice. Sprinkle with green onions.
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| Cook's Tips | Chicken stock base can be found in the spice section of the supermarket. If it is unavailable, simply crush 1 chicken bouillon cube and proceed with recipe.
Try La Choy® Fortune Cookies for a sweet ending to your meal.
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 Nutrition Facts Amount per Serving Calories 233 % Daily Value* Total fat 11% 7 g Saturated fat 7% 1 g Cholesterol 12% 36 MG Sodium 16% 385 MG Carbohydrate 8% 24 g Dietary fiber 5% 1 g Sugars 1% 9 g Protein 32% 16 g Vitamin A 6% Vitamin C 11% Calcium 2% Iron 7% * Percent Daily Values are based on a 2,000 calorie diet |
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