Chicken and Vegetable Stir Fry
INGREDIENTS:
1/3 cup Soy Sauce, light
1/2 cup Water
2 tbs Brown Sugar (Coconut Sugar for lower glycemic index)
2 tbs Lime Juice
1 lb Chicken Breasts, skinless sliced thinly
3 tbs Vegetable Oil
1 piece Fresh Ginger
3 Lg Carrots, sliced diagonally 1/4 inch
1/2 lb Fresh Asparagus
1/2 lb Fresh Snow Peas
2 oz Cashews
Served with Whole Grain Rice
INSTRUCTIONS:
Combine first 4 ingredients in a large shallow dish, blending well and then add chicken. Cover and chill for at least one hour. Remove chicken from the marinade, reserving marinade. Heat oil in a wok or skillet over medium high heat for 1-2 minutes. Add chicken and ginger. Stir fry 2 minutes. Add reserved marinade. Reduce heat, cover and cook over medium-low heat for 2 minutes. Remove cover. Increase heat to medium-high. Add carrots and stir fry for 1 minute. Add asparagus and snow peas and stir fry for 1-2 more minutes or until chicken is done and vegetables are tender-crisp. Stir in Cashews. Remove and discard ginger. Serve over rice.
Hellum's Kitchen 