Healthy Cashew Chicken Stir Fry

• servings: 6 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

2 Tbsp olive oil (divided)

1 lb boneless skinless chicken breasts (cut into 1-inch pieces)

Salt and pepper (to taste)

2 cups broccoli florets

1 red bell pepper (cut into small chunks)

1 cup sugar snap peas

1 Tbsp garlic (minced)

1/3 cup unsalted cashews

Garnish with green onions and sesame seeds

1/4 cup low sodium soy sauce (or tamari)

3 Tbsp all-natural peanut butter

2 Tbsp honey

1 tsp sesame oil

1 Tbsp grated ginger

2 to 3 Tbsp water

Directions

In a large skillet over medium heat, drizzle one tablespoon of olive oil to coat the pan. Once the pan is hot, add the chicken in an even layer. Season with salt and pepper and cook until lightly browned, about 4 to 5 minutes, stirring the chicken as needed. Once the chicken is cooked, transfer to a plate and set aside.

Drizzle another tablespoon of olive oil onto the hot skillet and add the broccoli, bell pepper, and snap peas. Cook the vegetables until tender, about 4 to 5 minutes, stirring frequently.

To make the peanut sauce, whisk together soy sauce, peanut butter, honey, sesame oil, and grated ginger in a small bowl. Whisk in 2 or 3 tablespoons of water, depending on the consistency you prefer, and set aside.

Once the veggies are tender, add the chicken back to the pan and mix together. Add in the garlic and cook for about a minute, then add in cashews and pour the peanut sauce over top. Mix well, making sure everything is coated, and bring the sauce to a boil. Turn down the heat and simmer until sauce has thickened up and everything is incorporated.

Sprinkle with green onions and sesame seeds, serve and enjoy!

Nutrition

• Serving Size: 1 /6th of recipe
• Calories: 246 kcal
• Total Fat: 10 g
• Saturated Fat: 1.4 g
• Sodium: 805.6 mg
• Total Carbohydrate: 15.5 g
• Dietary Fiber: 2.6 g
• Total Sugars: 8.8 g
• Protein: 5.7 g