First for Women – August 26, 2019

8/26/19 First for women 63

This easy citrusy, Asian-inspired dish cooks

quickly all in one skillet, so you can save time

on cleanup too

Hate turning on the oven

in the summer jus t to toas t

nuts? Put your microwave

to work ins tead! To do:

Spread nuts on a micro -

wave-safe plate; microwave

in 30-sec. intervals, stirring,

until fragrant and golden,

about 2 min. If desired,

sprinkle with finely ground

sea salt; cool. Bonus: Not

only is it fas ter than using

the oven, there’s

far less

chance of

the nuts

burning.

The key to toasting

nuts in a flash

1

Cut 3 scallions into 1^1 ⁄ 2 " pieces; thinly slice

remaining scallion. Combine stir-fry sauce,

lime juice and cayenne. Heat oil in nonstick skil-

let over medium-high heat. Add broccoli, snap

peas and peppers. Cook, stirring occasionally,

until crisp-tender, 5–6 min.; transfer to plate.

2

Increase heat to high. Coat same skillet

with cooking spray. Add chicken; cook, stir-

ring often, until no longer pink, about 5 min.

3

Reduce heat to medium-low. Add vegeta-
bles, sauce mixture, chestnuts, cashews
and scallion pieces. Cook, stirring, until heated
BA through, about 1 min. Top with sliced scallion.

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Chicken and

Snap Pea Stir-Fry

ACTIVE TIME: 10 min.

TOTAL TIME: 20 min. SERVES: 4

4 scallions

(^1) ⁄ 2 cup stir-fry sauce
2 Tbs. fresh lime juice
(^1) ⁄ 4 tsp. cayenne pepper
1 Tbs. olive oil
3 cups broccoli florets
(8 oz.)
2 cups sugar snap peas
(6 oz.)
1 red pepper,coarsely
chopped (1^1 ⁄ 2 cups)
1 lb. boneless, skinless
chicken breast halves,
cut into^1 ⁄ 2 " chunks
1 (8 oz.) can sliced water
chestnuts, drained
1 ⁄ 2 cup lightly salted
cashews, toasted
Per serving: Cal. 350 Pro. 34g Carb. 25g
Fiber 5g Sug. 12g Chol. 83mg Sod. 1,163mg
Total fat: 14g Sat. 2g Trans. 0g