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
| Servings | 2 |
Ingredients and Preparation
| 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
