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Chicken-cashew Stir-fry

Adapted from CooksAid.com

Nutrition Facts

Serving Size	½ of recipe
Calories	296
Total Fat	13 g
Saturated Fat	2 g
Sodium	778 mg
Total Carbohydrate	15.5 g
Dietary Fiber	2.5 g
Protein	31.5 g

Servings and Times TOP

Servings

Ingredients and Preparation TOP

Ingredients	Measures
Canola oil	2 + 1 teaspoons
Garlic, minced	1 clove
Chicken breast, cut into small strips	½ pound
Broccoli, cut into small florets	1 cup
Snap peas, ends trimmed	½ cup
Orange bell pepper, cut into strips	½ (reserve other half for Pasta Primavera)
Cashews	2 tablespoons
Teriyaki sauce	2 tablespoons

Directions
Heat oil in a wok or large nonstick skillet over medium heat. Add chicken and garlic and stir fry until cooked through, about 8-10 minutes. Transfer chicken to a plate.
Add an additional teaspoon of oil to the wok and increase the heat to medium-high. Add broccoli, snap peas, and red pepper and stir fry for 3-4 minutes. Reduce the heat to medium-low, add in cashews and teriyaki sauce and cook for another minute. Add chicken to the wok and toss to combine.

Exchanges
4 very lean meats; 2 fats; 2 vegetables; 1/3 starch

Side Suggestions: Brown Rice

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