Garlic and rosemary flavor this easy chicken-and-vegetable stir-fry dinner. It's topped off with crunchy cashews.

Source: Midwest Living


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • In a large skillet or wok, heat olive oil over medium-high heat. Cook and stir half of the chicken in hot olive oil about 2 minutes or until chicken is no longer pink. Remove from pan with slotted spoon. Repeat with remaining chicken. Remove from pan and keep warm.

  • In the same skillet or wok, cook and stir garlic and rosemary over medium heat for 1 minute or until fragrant. Stir in vegetables and broth. Bring to boiling; reduce heat. Cover and cook for 3 minutes.

  • Return the chicken to skillet or wok; toss to coat and heat through. Serve over hot cooked rice. Sprinkle with cashews. Makes 4 to 6 servings.

Nutrition Facts

384 calories; fat 13g; cholesterol 66mg; saturated fat 3g; carbohydrates 33g; mono fat 8g; poly fat 2g; insoluble fiber 3g; sugars 3g; protein 33g; vitamin a 437.3IU; vitamin c 32.5mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 12.2mg; vitamin b6 0.8mg; folate 92.7mcg; vitamin b12 0.3mcg; sodium 365mg; potassium 595mg.