Stir-Fried Chicken with Cashews & Vegetables
4
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This one moves fast! Have your veggies prepped and ready to go; they’re all added to the skillet at the same time. Serve with quick-cooking noodles or rice. Toasted sesame oil is prone to going rancid quickly. Keep it fresh by storing it in the refrigerator.
Ingredients
Unsalted chicken stock
½ cup(s)
Low sodium soy sauce
2 Tbsp
Cornstarch
2 tsp
Toasted sesame oil
1 tsp
Kosher salt
½ tsp
Canola oil
1½ Tbsp, divided
Uncooked skinless boneless chicken breast
1 pound(s), cut into bite-size pieces
Scallions
⅔ cup(s), chopped or sliced, sliced
Snow peas
6 oz, halved on an angle
Garlic
4 clove(s), finely chopped
Red bell pepper
1 medium, thinly sliced
Yellow bell pepper
1 medium, thinly sliced
Unsalted cashews (dry roasted, no sugar added)
¼ cup(s), chopped
Instructions
1
In a small bowl, whisk together the stock, soy sauce, cornstarch, sesame oil, and salt; set aside.
2
Heat 1½ tsp canola oil in a wok or large nonstick skillet over medium-high. Add the chicken; stir-fry until lightly browned and just done, 4 to 5 minutes. Remove the chicken from the pan.
3
Heat the remaining 1 tbsp oil in the wok over medium-high. Add the scallions, snow peas, garlic, and bell peppers; stir-fry until crisp-tender, about 3 minutes. Return the chicken to the pan. Whisk the sauce and add to the chicken; cook until the sauce thickens, stirring often, about 2 minutes. Top with the nuts.
4
Serving size: about 1½ cups
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