Veggie and Chicken Stir Fry

Chicken strips are marinated in a soy-lime mixture and stir-fried along with carrots, asparagus, snow peas, and cashews.

Ingredients:

• 1/3 cup light soy sauce
• 1/2 cup water
• 2 Tablespoons brown sugar
• 2 Tablespoons lime juice
• 1 pound boneless, skinless chicken breasts, cut into thin slices
• 3 Tablespoons vegetable oil
• 1 (1 inch) piece fresh ginger
• 3 large carrots, cut diagonally into 1/4-inch thick slices
• 1/2 pound fresh asparagus
• 1/2 pound fresh snow peas
• 1 (2 ounce) package cashews
• Hot cooked (whole grain) rice

Directions:

Combine first 4 ingredients in a large shallow dish, blending well; add chicken. Cover; chill at least 1 hour. Remove chicken from marinade, reserving marinade. Heat oil in a wok or large 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 2 minutes. Remove cover. Increase heat to medium-high. Add carrots; stir-fry 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.

Number of Servings: 4