Lemon Cashew Chicken Stir-Fry - cooking recipe

Ingredients

1 tablespoon peanut oil
1 lb chicken tenders (cut into 1 1/2inch pieces)
1/2 cup mushroom (sliced)
1/4 cup green onion (sliced)
2 garlic cloves (minced)
1 cup carrot (matchstick size strips)
1/2 cup reduced-sodium fat-free chicken broth
1 -2 tablespoon dry sherry
2 teaspoons sugar
1/2 teaspoon lemon peel (grated)
3 tablespoons lemon juice
1 tablespoon cornstarch
1/8 teaspoon white pepper
6 ounces snow pea pods (frozen and thawed)
3 cups cooked rice (hot)
1/3 cup cashews (chopped)

Preparation

Heat oil in a large skillet over medium-high heat until hot and add chicken; cook and stir 7 to 8 minutes or until chicken is no longer pink in the centre.
Add mushrooms, green onions and garlic; cook and stir 1 minute or until vegetables are tender and add carrots, chicken broth,k sherry, sugar and lemon peel; cook and stir 1 to 2 minutes more.
combine lemon juice, cornstarch and pepper in small bowl; stir until smooth.
Pour cornstarch mixture over chicken; cook and stir 1 to 2 minutes or until slightly thickened.
Add snow peas; cook and stir 1 minute or until heated through.
Serve over rice and sprinkle with cashews.