Chicken and Carrot Stir Fry
Serving Size / Yield
- 1/3 C. soy sauce
- 1/2 C. water
- 2 Tbs. brown sugar
- 2 Tbs. lemon juice
- 1 lb. chicken, cut into 2" cubes
- 3 Tbs. vegetable oil
- 4 large carrots, sliced into 1/4" thick
- 1/2 lb. broccoli, cut into pieces
- 1/2 lb. snow peas
- 1/2 C. cashews
Mix first 4 ingredients in a large dish. Add chicken. Cover in sauce and chill at least 1 hour. Remove chicken from marinade. Save marinade.
Heat oil in large skillet over medium-high heat for 1 minute. Add chicken. Stir-fry 2 minutes. Add marinade. Reduce heat. Cover and cook over medium-low heat for 2 to 3 minutes. Uncover and increase heat to medium-high.
Add carrots and stir-fry for 1 minute. Add snow peas. Stir-fry for 2 more minutes. Stir in cashews. Serve over hot rice.