Chicken Cashew Stirfry

Enjoy this quick, filling dinner for a winning combo of protein, healthy fats, and nutrient-dense veggies with less sodium and fat than your typical takeout.

Ingredients

2 + 1 teaspoons canola oil

1 clove garlic, minced

½ pound chicken breast, cut into small strips

1 cup broccoli, cut into small florets

½ cup snap peas, ends trimmed

½ orange bell pepper, cut into strips

2 tablespoons cashews

2 tablespoons teriyaki sauce

Instructions

1. Heat oil in a wok or large non-stick 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 bell 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.

Nutrition Information

Servings: 2 | 290 Calories per Serving

(For ½ of recipe) 290 calories; 11 g carbohydrate; 29.9 g protein; 13.7 g fat (1.7 g sat); 2.2 g fiber; 693 mg sodium

Side suggestions: Brown rice