Chicken Cashew Stir Fry Recipe

• 3 chicken breasts, skinned, boned and sliced into 1/4 inch strips
• 1/4 c. peanut oil
• 1 tbsp. soy sauce
• 3/4 teaspoon lemon pepper
• 1/4 teaspoon ginger (optional)
• 1/4 teaspoon garlic pwdr
• 2 c. fresh broccoli pcs (florets and thinly sliced stems)
• 1/2 (16 ounce.) pkg. frzn crinkle cut carrot slices
• 1 red onion, coarsely minced
• 4 - 6 water chestnuts, sliced
• 2 tbsp. unsalted cashew nuts
• 1/2 c. water
• 1 tbsp. vanilla instant pudding mix
• 1 chicken bouillon cube
• 1/4 c. sliced green onion

1. In bowl, toss chicken with next 5 ingredients; let stand 5 - 10 min.
2. Heat wok or possibly heavy skillet over medium high heat; add in chicken mix and stir - fry, tossing frequently, about 5 min.
3. Add in broccoli, carrot slices and onion; cook and stir another 5 min.
4. Add in water chestnuts, cashews; cook and stir 2 min more.
5. Combine water, pudding and bouillon; blend well.
6. Pour over mix in wok; cook till sauce thickens and coats chicken and vegetables (about 5 to 6 min).
7. Garnish with green onion; makes 6 to 8 servings.
8. Serve with rice.

chicken breasts, peanut oil, soy sauce, lemon pepper, ginger, garlic, fresh broccoli, red onion, water, unsalted cashew nuts, water, vanilla instant pudding mix, chicken, green onion

Taken from cookeatshare.com/recipes/chicken-cashew-stir-fry-36481 (may not work)