Chicken Stir Fry with Carrots, Snow Peas, and Cashews

Chicken Stir Fry with Carrots, Snow Peas, and Cashews  

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summer,warm weather,stir fry,stovetop 0.0
  1.0/5 based on 1 reviews

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Cook rice - add rice and broth to pot with some salt. Bring to a boil, then cyber and reduce to a simmer, 15 minutes. Turn off heat and let sit, covered, for another 10 minutes. Chop cashews. Mince garlic cloves. Slice green onions. Slice chicken. Heat large skillet over medium heat. Carefully brown cashews, stirring near constantly and not taking your eyes off them. Set aside. Add 1 T oil. Add chicken and season with S&P. Cook until browned and to temperature, then set aside. Turn down heat and add garlic, green onion whites, and ginger. Cook for a minute, less if garlic starts to burn. Add carrots and stir fry. Add snow peas and stir fry. Add stir fry sauce and cook for 1 minute. Add chicken back in and toss to coat. Continue cooking until veggies are crisp-tender. Plate for serving and top with cashews and onion greens. Serve with cooked rice.

  • 1.0 cups Rice, White
  • 2.0 cups Broth, Chicken, organic
  • 0.0 S&P
  • 0.5 cups Cashews
  • 4.0 cloves Garlic
  • 1.0 bunch Scallions
  • 1.0 pound Chicken, BS Breasts, Teriyaki-Marinated, organic
  • 1.0 T Oil, Coconut, organic
  • 1.0 T Herb, Ginger Paste
  • 1.0 cup Carrots, shredded
  • 8.0 oz. Snow Peas
  • 0.25 cup Stir Fry Sauce, organic