Cashew chicken with snap peas, red bell pepper, and bok choy
Prep Time:
10 minutes
Cook Time:
45 minutes
Serves:
4 Servings
Serving Size:
1/4 recipe (390 g)
Dinner
This cashew chicken stir-fry is loaded with vegetables, providing a colorful variety of nutrients and fibre. Stir frying is an excellent cooking method as it requires very little added fat and the high heat prevents vegetables from overcooking.
Ingredients
- 1 cup (250 mL) long-grain brown rice, rinsed
- ¼ cup (60 mL) reduced sodium chicken broth
- 2 Tbsp (30 mL) reduced sodium soy sauce
- 1 tsp (5 mL) sesame oil
- 1 tsp (5 mL) cornstarch
- 1 Tbsp (15 mL) canola oil
- 1 lb/454 g boneless, skinless chicken breasts, cut into 1.5-inch by 1.5-inch pieces
- 2 cloves garlic, minced
- ½ lb/227 g baby Bok choy, cut in half (about 2 cups)
- 1 large red bell pepper, seeded and sliced
- 2 cups (500 mL) snap peas, ends removed
- ¼ cup (60 mL) unsalted roasted cashews
Instructions
- Prepare rice according to package directions. Typically for brown rice that is 40-45 minutes.
- Meanwhile, whisk together chicken broth, soy sauce, sesame oil and cornstarch until combined; set aside.
- Heat oil in a large non-stick skillet or wok on medium heat. Add chicken and cook for 6-8 minutes, until just cooked through.
- Add garlic and baby Bok choy, cover and cook 1-2 minutes. Stir in red bell pepper and snap peas.
- Pour sauce mixture into skillet and continue to cook and stir 2-3 minutes until the sauce thickens. Top with cashews and serve over rice.
Tips
- Make it gluten free: Substitute soy sauce with tamari to make this recipe gluten free.
- Cooking for two: This recipe freezes well; simply pack in a microwavable dish with a lid and freeze. Just thaw and reheat when ready to serve.
- Budget friendly: Boneless, skinless chicken thighs would work well in this recipe and they are often less expensive than chicken breasts.
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 420 | |||
| Fat 12 g | 16 % | ||
| Saturated Fat 2 g + Trans Fat 0 g | 10 % | ||
| Cholesterol 55 mg | |||
| Sodium 370 mg | 16 % | ||
| Carbohydrate 47 g | |||
| Fibre 6 g | 21 % | ||
| Sugars 5 g | 5 % | ||
| Protein 31 g | |||
