Chicken, Basil and Cashew Stir-Fry
This quick chicken stir-fry recipe is flavored with tangy lime juice and plenty of fresh basil (see Tips). Serve with brown rice or a rice blend.
Makes 4 servings, 1 1/2 cups each
Prep Time: 30 minutes
Total Time: 30 minutes
2 tablespoons peanut or canola oil, divided
1 pound boneless, skinless chicken breast, trimmed, cut into 1-inch pieces
3 scallions, cut into 1-inch pieces
1/4 teaspoon crushed red pepper flakes (optional)
2 cloves garlic, minced
1 large zucchini, chopped into 1/2-inch pieces (about 1 1/2 cups)
1/2 cup fat –free, reduced sodium, chicken broth
1 tablespoon lime juice
1 tablespoon molasses
1 tablespoon cornstarch
1/2 cup toasted cashews
1/4 cup slivered fresh basil
1. Heat 1 tablespoon oil in a large, flat-bottom skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate.
2. Add the remaining 1 tablespoon oil, scallions cook, stirring, until the scallions start to soften, about 30 seconds. Add garlic, zucchini and red pepper flakes (if using) and cook, stirring, until the zucchini is just tender, about 3 minutes.
3. Meanwhile, whisk chicken broth, lime juice, molasses and cornstarch in a small bowl. Stir the sauce and the chicken (along with any accumulated juice) into the pan; cook, gently stirring, until the sauce is bubbling and thickened, 30 seconds to 1 minute. Remove from the heat and stir in cashews and basil.
Tips & Tricks
Tip: Have all the ingredients prepared and ready to add to the pan before you turn on the heat.
Nutritional Notes: per serving: calories 312; fat 18g (sat 2.8g, mono 10g, poly 4g); iron 2.3mg; cholesterol 62mg; calcium 43mg; carbohydrate 13g; sodium 225mg; protein 26g; fiber 1g
Nutrition Bonus: Vitamin A: 6% daily value; Vitamin C: 8% dv; Calcium: 4% dv; Iron: 15% dv