• Chicken-cashew Stir-fry

    Nutrition Facts

    Serving Size ½ of recipe
    Calories 296
    Total Fat 13 g
    Saturated Fat 2 g
    Sodium 778 mg
    Total Carbohydrate 15.5 g
    Dietary Fiber 2.5 g
    Protein 31.5 g

    Servings and Times

    Servings 2

    Ingredients and Preparation

    Ingredients Measures
    Canola oil 2 + 1 teaspoons
    Garlic, minced 1 clove
    Chicken breast, cut into small strips ½ pound
    Broccoli, cut into small florets 1 cup
    Snap peas, ends trimmed ½ cup
    Orange bell pepper, cut into strips ½ (reserve other half for Pasta Primavera)
    Cashews 2 tablespoons
    Teriyaki sauce 2 tablespoons
    1. Heat oil in a wok or large nonstick skillet over medium heat. Add chicken and garlic and stir fry until cooked through, about 8-10 minutes. Transfer chicken to a plate.
    2. Add an additional teaspoon of oil to the wok and increase the heat to medium-high. Add broccoli, snap peas, and red pepper and stir fry for 3-4 minutes. Reduce the heat to medium-low, add in cashews and teriyaki sauce and cook for another minute. Add chicken to the wok and toss to combine.

    Exchanges4 very lean meats; 2 fats; 2 vegetables; 1/3 starch

    Side Suggestions: Brown Rice

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