Cashew Chicken Stir-Fry

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Cashew Chicken Stir-Fry

Source: 3ABN

 

2 c. slivered onions

1 c. slivered celery

1 1/2 c. slivered carrots

1 Tbsp. olive oil

2 1/2 c. Soy Addums**

1 Tbsp. McKay’s chicken-style seasoning

1/2 c. roasted cashews4 c. cooked brown rice

1 head broccoli, broken into florets for garnish

 

Sweet and Sour Sauce

1 c. apple juice concentrate

3 Tbsp. Braggs Liquid Aminos

2 tsp. fruit sweetened blackberry jam

1/8 tsp. ginger

1 Tbsp. low sugar ketchup

2 Tbsp cornstarch + 2 Tbsp. cold water

 

1. Heat a skillet on medium heat and add the olive oil, celery,

onions. Fry for about 10 minutes and then add the carrots

 

2. Add 2 c. of hot water to the Soy Addums and microwave for 1 - 2

minutes or until soft. Drain and add to the vegetables in the skillet.

 

3. Sprinkle in the McKay’s chicken seasoning.

 

4. In a saucepan, combine the apple juice concentrate, liquid aminos,

jam, ginger and ketchup. Bring to a boil and slowly stir in the

cornstarch mixture. Cook until the sauce is thickened.

 

5. Stir into the vegetables and remove from heat.

 

6. Roast the cashews in the microwave for approximately 2-3 minutes

and add to the stir fry.

 

7. Put the hot steamed brown rice on a platter and pour the stir fry

on top of the rice leaving a little rice showing all around the edge

of the platter. Garnish with the broccoli , placing it all around the

edge of the rice on the platter.

 

Stir fry yields 6 - 1/2 c. servings, with rice yields 8 - 1-2 c. servings.

 

*For a spicy taste, add a couple of small hot red peppers to the stir

fry.

 

**Soy Addums are 100% extruded soy flakes. They are similar to Soy

Curls, but are lower in fat and more flaky. Here's a URL for more

information:

 

http://www.uncledons.com/uncledons/scripts/prodView.asp?idProduct=95