Spicy Lemon Chicken with Cashews

SAUCE
1/8 tsp ginger
1 Tbsp minced garlic
2 Tbsp low-sodium soy sauce
2 Tbsp white wine vinegar
2 Tbsp 99% fat free chicken broth
1 1/2 Tbsp splenda
3 Tbsp lemon juice
1 tsp lemon zest
1/8 tsp crushed red pepper flakes
1/8 tsp cayenne pepper
1 1/2 tsp cornstarch dissolved in 2 Tbsp cold water
STIR-FRY
1 lb boneless, skinless chicken breasts
1 1/2 Tbsp cornstarch
1/2 cup dry roasted cashews
1/2 Tbsp olive oil
1/2 Tbsp vegetable broth
1 tsp sesame oil
2 medium bell peppers, cut into 1 inch pieces
1 cup snap peas

Make the Sauce: Combine all sauce ingredients except the dissolved cornstarch in a small bowl; then stir in the dissolved cornstarch.

Stir-Fry: Slice the chicken across the grain into 1/4" strips. Transfer to a bowl and toss with cornstarch.

Heat a large wok. Add cashews and toss over high heat until they begin to brown, about 15 minutes; transfer nuts to a bowl.

Heat the olive oil and 1/2 tsp sesame oil in the wok. Add the chicken, spreading the strips in a single layer, and stir-fry over high heat until golden and just cooked through, about 3 minutes. Add the chicken to the cashews in the bowl.

Heat remaining sesame oil in the wok. Add the bell peppers and stir-fry over high heat for 30 seconds. Add the snow peas and stir-fry until vegetables are tender crisp, about 2 minutes. Return the chicken and nuts to the wok. Stir the sauce and then add it to the wok. Stir-fry until the sauce is clear, about 2 minutes. Serve over rice.



Number of Servings: 4

Recipe submitted by SparkPeople user SLJGEMINI75.