One Skillet Cashew Chicken Stir Fry
Ingredients
The stir fry
-
1
lb
boneless skinless chicken breasts, cut into 1-inch pieces
-
2
cups
broccoli florets
-
1
medium
red bell pepper, julienned
-
1
cup
sugar snap peas
-
½
cup
carrots, julienned
-
3
cloves
garlic, minced
-
⅓
cup
unsalted cashews
-
4
medium
green onions, chopped
-
1
Tbsp
olive oil
-
to taste
salt and pepper
The sauce
-
4
Tbsp
lower sodium tamari or soy sauce
-
3
Tbsp
all-natural peanut butter
-
2
Tbsp
honey
-
1
tsp
sesame oil
-
1
Tbsp
grated ginger
-
2-3
Tbsp
water or chicken/vegetable broth
Instructions
- Cut the chicken into 1-inch pieces and chop all the veggies.
- Whisk together the tamari, peanut butter, honey, sesame oil, and grated ginger in a small bowl, adding water or broth to achieve desired consistency.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat, add the chicken, season with salt and pepper, and cook until lightly browned, about 4 to 5 minutes. Transfer to a plate.
- Add another tablespoon of olive oil to the skillet and cook the broccoli, bell pepper, snap peas, and carrots until tender, about 4 to 5 minutes.
- Return the chicken to the skillet, add the garlic, and cook for about a minute. Then add the cashews and pour the peanut sauce over everything.
- Mix well, bring the sauce to a boil, then reduce heat and simmer until the sauce thickens and everything is well combined. Serve sprinkled with green onions.
Nutrition Facts (estimated)
Servings
6
Calories
246
Total fat
10g
Total carbohydrates
15.5g
Total protein
5.7g
Sodium
805.6mg
Cholesterol
0mg
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