This is very easy, full of flavour, healthy recipe. You just make it in few minutes with little effort. This is a perfect weekend meal.
I love to cook in one skillet and tossing altogether fresh vegetables, chicken and sauce.Be that kind of cook who chopped all fresh vegetables and freeze them and whenever want to cook put them out just throwing into the pan. This is the best way to save time and energy. This technique is very useful, especially for working women.
This recipe is not only good for dinner, but its leftover taste is also good, even next day you can enjoy the same taste for healthy lunch. This is not a too much spicy recipe but you can feel free to add spoons of spice whenever you want like sriracha sauce of red pepper flakes etc.
Serves: 5 Servings
INGREDIENTS FOR CASHEW CHICKEN RECIPE
- Half kg boneless chicken breasts, cut into 1-inch pieces
- Salt and pepper, to taste
- 2 Tbsp olive oil
- 3 cloves minced garlic
- 1 cups broccoli bloom
- 1 red bell pepper
- 4 green onions, chopped
- 1 cup peas
- ½ cup carrots
- ⅓ cup unsalted cashews
For the sauce:
- 4 Tbsp soy sauce
- 2 Tbsp honey
- 3 Tbsp all-natural peanut butter
- 1 tsp sesame oil
- 2 or 3 Tbsp water
For sauce: mix together soy sauce, honey, peanut butter, sesame oil, in a small bowl. Whip in 2 or 3 tbsp of water, and set aside.
In a pan over medium heat, sprinkle olive oil and add chicken, add salt and pepper and stir fry about 4 to 5 minutes until lightly browned.
Add bell pepper, broccoli, peas and carrots in the saucepan, combine everything together. Cook for 5 minutes, until veggies are gentle and chicken is cooked through, then add green onions and cashew and drop the peanut sauce over top.
Mix everything together with sauce and fold them properly. Serve and enjoy!
Serving Size: 1 cup • Calories: 268 • Fat: 12.4 g • Saturated Fat: 2.3 g • Carbs: 17.3 g • Fiber: 3.1 g • Protein: 21.3 g • Sugars: 8.8 g • WW Points+: 7 • Smart Points: 8