Quick and Healthy Recipe: Chicken, Veggie & Cashew Stir Fry
This dish gets an A+ for being easy and really good for you! It’s full of protein and nutrients and it only dirties one pot; perfect for nights when you’re pressed for time, but still want a filling meal that isn’t drive-thru-related. We like to use a lot of vegetables to really round out the meal, but you can use whatever you want. Stir-fries are an excellent way to clear your fridge of foods that are closing in on their expiration dates and a nice way to breathe new life into your leftovers being virtually impossible to mess up is just a bonus!
Chicken and Veggie Stir Fry
- 2 pounds chicken breast, cubed
- 2 stalks celery, chopped
- 1 red bell pepper, sliced
- 1 orange pepper, sliced
- 2 cloves garlic, diced
- 3/4 cup cashews, chopped
- 4 cups bean sprouts
- 4 cups spinach
- 1-2 tablespoons dark sesame oil, divided
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons teriyaki sauce
- In a large saute pan or wok, heat 1 tablespoon sesame oil on medium heat and cook chicken (2-3 minutes per side), making sure to brown all sides.
- Add bean sprouts, garlic, soy and teriyaki sauces, and toss to coat everything. Saute until chicken is cooked through and bean sprouts are tender.
- Remove chicken and bean sprouts to a plate, and set aside.
- Add second tablespoon of sesame oil to pan and add celery and peppers, cooking until softened. 8-10 minutes. During the last 3 minutes, add spinach and cashews.
- Once all vegetables are tender, add bean sprouts and chicken back to the pan. Stir well and cook for 2 minutes.
- Remove from heat, transfer to plates and serve hot.