Lemon Cashew Chicken Stir-Fry

• peanut oil1 tablespoon
• chicken tenders↗1 lb

  cut into 1 1/2inch pieces

• mushroom↗1⁄2 cup

  sliced

• green onion↗1⁄4 cup

  sliced

• garlic cloves↗2

  minced

• carrot↗1 cup

  matchstick size strips

• reduced-sodium fat-free chicken broth↗1⁄2 cup
• dry sherry↗1 -2 tablespoon
• sugar↗2 teaspoons
• lemon peel↗1⁄2 teaspoon

  grated

• lemon juice↗3 tablespoons
• cornstarch↗1 tablespoon
• white pepper1⁄8 teaspoon
• snow pea pods6 ounces

  frozen and thawed

• cooked rice↗3 cups

  hot

• cup cashews (chopped)↗1⁄3

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   combine lemon juice, cornstarch and pepper in small bowl; stir until smooth.

4. 4

   Pour cornstarch mixture over chicken; cook and stir 1 to 2 minutes or until slightly thickened.

5. 5

   Add snow peas; cook and stir 1 minute or until heated through.

6. 6

   Serve over rice and sprinkle with cashews.