Lemon Cashew Chicken Stir-Fry

• 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)

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. 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. combine lemon juice, cornstarch and pepper in small bowl; stir until smooth.
4. Pour cornstarch mixture over chicken; cook and stir 1 to 2 minutes or until slightly thickened.
5. Add snow peas; cook and stir 1 minute or until heated through.
6. Serve over rice and sprinkle with cashews.

peanut oil, chicken tenders, mushroom, green onion, garlic, carrot, chicken broth, sherry, sugar, lemon peel, lemon juice, cornstarch, white pepper, snow, rice, cashews

Taken from www.food.com/recipe/lemon-cashew-chicken-stir-fry-450074 (may not work)