Trevor's Kitchen

Chicken & Veggie Cashew Stir-Fry

Ingredients:

• 1/4 cup reduced-sodium soy sauce
• 1/4 cup water
• 2 tablespoons brown sugar
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 2 cups sliced fresh mushrooms
• 1/4 pound fresh baby carrots, coarsely chopped
• 1 small zucchini, cut into 1/4-inch slices
• 1 small sweet red pepper, coarsely chopped
• 1 small green pepper, coarsely chopped
• 4 green onions, sliced
• 2 cups cooked brown rice
• 1 can (8 ounces) sliced water chestnuts, drained
• 1/2 cup honey-roasted cashews
• 2-4 cooked chicken breasts cubed

About the Recipe

By Abbey Hoffman, Ashland, Ohio

Nutritional Info

Getting it done:

• In a small bowl, mix soy sauce, water, brown sugar and lemon juice until smooth; set aside.
• In a large skillet, heat oil over medium-high heat. Stir-fry garlic for 1 minute. Add vegetables; cook until vegetables are crisp-tender, 6-8 minutes.
• Stir soy sauce mixture and add to pan. Bring to a boil. Add rice and water chestnuts; heat through. Top with cashews.