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Cashew Chicken

An easy whip it up dinner, this classic stir-fry is perfect for celebrating Chinese New Year. Serve over rice or noodles.

2 tbsp (25 mL) vegetable oil 1 lb (500 g) boneless skinless Ontario Chicken, cut into 1-inch (2.5 cm) pieces 1-1/2 cups (375 mL) sliced Ontario Carrots 1 cup (250 mL) sliced Ontario Onions 2 cups (500 mL) sliced Ontario Mushrooms 1 large clove garlic, minced 1 tbsp (15 mL) finely minced gingerroot 1/2 cup (125 mL) chicken broth 1/2 cup (125 mL) drained, canned sliced water chestnuts 3/4 cup (175 mL) Ontario Bean Sprouts 1/3 cup (75 mL) sliced green onions 1/2 cup (125 mL) unsalted roasted cashews Sauce: 1-1/4 cups (300 mL) chicken broth 1/4 cup (50 mL) soy sauce (preferably naturally brewed) 2 tbsp (25 mL) cornstarch 2 tsp (10 mL) sesame oil (optional)

In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium heat. Add chicken; cook, stirring often, for 5 to 6 minutes or until lightly browned. Remove with slotted spoon; cover and keep warm. Add remaining oil to pan. Add carrots and onions; cook, stirring often, for 3 minutes. Stir in mushrooms; cook for 3 minutes. Stir in garlic and ginger; cook for 1 minute. Add broth; cook for 3 minutes or until carrots are tender and broth has evaporated. Stir in cooked chicken and water chestnuts. Sauce: In small bowl, whisk together broth, soy sauce, cornstarch, and sesame oil, if using; pour over contents of skillet. Reduce heat to medium-low; cook, stirring occasionally, for about 4 minutes or until sauce is thickened. Stir in bean sprouts and green onions; cook for 30 seconds. Transfer to serving platter. Sprinkle cashews over top. Nutritional Information: 1 serving: PROTEIN: 31 grams FAT: 17 grams CARBOHYDRATE: 18 grams CALORIES: 340 FIBRE: 3.5 grams