Honey-Glazed Cashew-Chicken Stir-Fry

  • Prep 30 min
  • Total 30 min
  • Ingredients 13
  • Servings 2

Ingredients

1
cup uncooked instant white rice
1
cup water
3/4
cup orange juice
1/4
cup honey
1
tablespoon cornstarch
1/2
teaspoon salt
1
tablespoon vegetable oil
2
large boneless skinless chicken breasts (about 6 oz each), cut into thin bite-size strips
1
cup ready-to-eat baby-cut carrots, cut in half lengthwise
1
small onion, thinly sliced
1
clove garlic, minced
1
cup frozen sugar snap peas (from 1-lb bag)
1/3
cup whole cashews

Steps

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  • 1
    Cook rice in water as directed on package.
  • 2
    Meanwhile, in small bowl, mix orange juice, honey, cornstarch and salt until well blended; set aside.
  • 3
    In 10-inch nonstick skillet or wok, heat oil over medium-high heat. Add chicken, carrots, onion and garlic; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Stir in sugar snap peas. Cover; cook 3 to 4 minutes, stirring occasionally, until vegetables are crisp-tender.
  • 4
    Stir orange juice mixture; add to skillet. Cook and stir 1 to 2 minutes or until mixture thickens. Stir in cashews. Serve over rice.

Notes









Tips

Expert Tips

Chopped garlic in jars, found in the produce department, is perfect to keep on hand for recipes that call for just a small amount of garlic. Use about 1/2 teaspoon for 1 clove minced garlic.

Garnish with wedges of fresh orange on the side.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 2 1/2 Cups
Calories
870
Calories from Fat
210
% Daily Value
Total Fat
23g
36%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
105mg
34%
Sodium
1410mg
59%
Potassium
1110mg
32%
Total Carbohydrate
116g
39%
Dietary Fiber
6g
24%
Sugars
53g
Protein
49g
% Daily Value*:
Vitamin A
230%
230%
Vitamin C
60%
60%
Calcium
10%
10%
Iron
35%
35%
Exchanges:
3 1/2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
8
*Percent Daily Values are based on a 2,000 calorie diet.

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