This classic stir-fry is perfect for celebrating Chinese New Year. Serve over rice or noodles.

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Serves: 4

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Ingredients

  • 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 Ontario 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)
     

Instructions

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