NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/4 cup Cashews

1 medium Red Bell Pepper

1 cup Broccoli

1 medium Carrot

0.5 tbsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

1 tsp Honey

2 cloves Garlic

1 tsp Ginger

PREPARATION

• 1

  Thinly slice the chicken breast into bite-sized strips. Cut the red bell pepper, broccoli, and carrot into uniform pieces for even cooking.

• 2

  In a small bowl, whisk together the low-sodium soy sauce, honey, minced garlic, and grated ginger to create a stir-fry sauce.

• 3

  Heat 0.5 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken strips and stir-fry until they start to brown, about 4-5 minutes.

• 4

  Add the cashews to the skillet and stir continuously to allow them to toast slightly, releasing their nutty aroma.

• 5

  Incorporate the chopped vegetables into the skillet. Stir-fry everything together for an additional 3-4 minutes until the vegetables are crisp-tender and the chicken is cooked through.

• 6

  Pour the stir-fry sauce over the mixture and toss together until all ingredients are evenly coated. Cook for another minute to blend the flavors.

• 7

  Serve immediately, enjoying this vibrant, balanced dish that combines savory chicken with crunchy cashews and fresh vegetables.