Cashew Chicken Stir-Fry with Crispy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cashew Chicken Stir-Fry with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Cashew Chicken Stir-Fry with Crispy Vegetables

Savor the crunch of toasted cashews paired with tender chicken and a riot of colorful vegetables. This stir-fry balances savory soy-ginger flavors with crisp, vibrant veggies for a satisfying, protein-packed meal that's perfect for a busy dinner.

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NUTRITION

416kcal
Protein
34.4g
Fat
22g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.25 cup Raw Cashews

0.5 cup Broccoli

0.5 cup Red Bell Pepper

0.5 medium Carrot

1 clove Garlic

1 tsp Fresh Ginger

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

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PREPARATION

  • 1

    Slice the chicken breast into thin strips and season lightly with a pinch of salt and pepper if desired.

  • 2

    Chop the broccoli, red bell pepper, and carrot into bite-sized pieces for even stir-frying.

  • 3

    Heat the sesame oil in a large nonstick skillet or wok over medium-high heat.

  • 4

    Add the minced garlic and grated ginger to the hot oil and sauté for about 30 seconds until fragrant.

  • 5

    Add the chicken strips to the wok and stir-fry until browned and nearly cooked through, about 4-5 minutes.

  • 6

    Toss in the chopped vegetables and stir-fry for an additional 3-4 minutes until they are crisp-tender.

  • 7

    Drizzle the low-sodium soy sauce over the chicken and vegetables and stir well to evenly distribute the flavor.

  • 8

    Stir in the raw cashews during the last minute of cooking to toast them lightly without burning.

  • 9

    Serve immediately while hot, enjoying the mix of crispy vegetables, tender chicken, and crunchy cashews.

Cashew Chicken Stir-Fry with Crispy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cashew Chicken Stir-Fry with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Cashew Chicken Stir-Fry with Crispy Vegetables

Savor the crunch of toasted cashews paired with tender chicken and a riot of colorful vegetables. This stir-fry balances savory soy-ginger flavors with crisp, vibrant veggies for a satisfying, protein-packed meal that's perfect for a busy dinner.

NUTRITION

416kcal
Protein
34.4g
Fat
22g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.25 cup Raw Cashews

0.5 cup Broccoli

0.5 cup Red Bell Pepper

0.5 medium Carrot

1 clove Garlic

1 tsp Fresh Ginger

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

PREPARATION

  • 1

    Slice the chicken breast into thin strips and season lightly with a pinch of salt and pepper if desired.

  • 2

    Chop the broccoli, red bell pepper, and carrot into bite-sized pieces for even stir-frying.

  • 3

    Heat the sesame oil in a large nonstick skillet or wok over medium-high heat.

  • 4

    Add the minced garlic and grated ginger to the hot oil and sauté for about 30 seconds until fragrant.

  • 5

    Add the chicken strips to the wok and stir-fry until browned and nearly cooked through, about 4-5 minutes.

  • 6

    Toss in the chopped vegetables and stir-fry for an additional 3-4 minutes until they are crisp-tender.

  • 7

    Drizzle the low-sodium soy sauce over the chicken and vegetables and stir well to evenly distribute the flavor.

  • 8

    Stir in the raw cashews during the last minute of cooking to toast them lightly without burning.

  • 9

    Serve immediately while hot, enjoying the mix of crispy vegetables, tender chicken, and crunchy cashews.