Whether you’ve been “locked inside” for too long or if you are preparing for a holiday get-together (that’s an oxymoron, I’d say), looking for healthy recipes is aways a good thing to do.
Especially these days.
I love cashews and chicken, and if you are one who watches what you eat, you will love this recipe, too.
Here’s an amazing cashew chicken stir fry to try.
Cashew Chicken Stir Fry
INGREDIENTS
- 1 Tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into one inch pieces
- 1 zucchini diced
- 1 red bell pepper cut into one inch cubes
- 1 cup sliced mushrooms
- 1/2 cup shredded carrots
- 1 cup snow peas
- 1 cup whole cashews
- 3/4 cup chicken broth
- 1/4 cup low sodium soy sauce
- 3 cloves garlic minced
- 1 Tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 Tablespoon cornstarch
- 2 Tablespoons water
- green onions sliced for garnish
INSTRUCTIONS
- In a medium-sized skillet or wok over medium high heat add olive oil and chicken. Brown until almost cooked through and add zucchini, bell pepper, mushrooms, carrots, and snow peas. Cook until veggies are tender and chicken is no longer pink.
- Add cashews.
- Add chicken broth, soy sauce, garlic, brown sugar, and sesame oil to the pan. In a small bowl whisk together cornstarch and water to make a slurry.
- Pour into pan and stir until incorporated. Let simmer for 2 minutes or until sauce has thickened.
- Garnish with green onions and serve over rice if desired.
Can you say yum …..
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