Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (about 3–4 breasts)
- 3 cloves fresh garlic, minced
- 1 cup unsalted roasted cashews
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 3 tbsp low-sodium soy sauce
- 1 tsp fresh ginger, minced
- 2 tsp sesame oil
- 2 tbsp brown sugar
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Prep your ingredients by chopping the chicken into bite-sized pieces and mincing garlic and ginger.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown (5-7 minutes).
- Stir in minced garlic and ginger; cook until fragrant (about 1 minute).
- Add bell peppers and broccoli; sauté until bright and tender-crisp (3-4 minutes).
- In a small bowl, mix soy sauce, brown sugar, and cornstarch-water mixture until smooth. Pour over the chicken and veggies.
- Stir in cashews and simmer for another couple of minutes until the sauce thickens.
- Serve hot over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg