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Chicken-cashew Stir-fry

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Nutrition FactsServings and TimesIngredients and Preparation

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

  1. 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.
  2. 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.

This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.

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Resources

  • Exchanges

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

  • Side Suggestions: Brown Rice

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