Ingredients
Scale
- 3–4 boneless skinless chicken breasts (about 1 pound)
- 1 cup roasted unsalted cashews
- 1 cup bell peppers (diced, mixed colors)
- 1 cup broccoli florets
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- ¼ cup low-sodium soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
Instructions
- Chop chicken into bite-sized pieces and dice vegetables.
- In a bowl, mix the chicken with soy sauce and cornstarch. Let sit for at least 15 minutes.
- Heat oil in a large skillet over medium-high heat; add garlic and ginger until fragrant (about 30 seconds).
- Add marinated chicken; cook until browned on all sides (5-7 minutes) until it reaches an internal temperature of 165°F.
- Stir in bell peppers, broccoli, and cashews; stir-fry for another 3-5 minutes until tender-crisp.
- In a small bowl, whisk together soy sauce, sesame oil, and cornstarch slurry; pour over the stir-fried mixture and stir until thickened (1-2 minutes).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg