Nutrition balance score
Great
Glycemic Index
44
Low
Nutrition per serving
Calories2368.2 kcal (118%)
Total Fat125.8 g (180%)
Carbs153.7 g (59%)
Sugars68.5 g (76%)
Protein172.1 g (344%)
Sodium3677.7 mg (184%)
Fiber20.5 g (73%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
3 tablespoonscornstarch
or rice flour
½ teaspoonsalt
½ teaspoonpepper
1.25 poundsboneless skinless chicken breasts
diced into 1 - inch pieces
2 tablespoonssesame oil
1 tablespoonolive oil
2 heaping cupsbroccoli florets
1 cupred bell peppers
diced small
1 cupfrozen edamame
shelled
2 clovesgarlic
finely minced or pressed
1 cupunsalted dry-roasted whole cashews
3 tablespoonscoconut aminos
or low-sodium soy sauce
2 tablespoonshoney
or to taste
1 tablespoonrice wine vinegar
1 tablespoonAsian chili garlic sauce
or to taste, found in the Asian section of the grocery store
¾ teaspoonground ginger
¾ cupgreen onions
sliced into thin rounds, from about 3 or 4 green onions
Instructions
Step 1
heat pan with small amount of oil and roast cashews for 4-5 minutes then remove.
Step 2
in a gallon-sized ziptop bag, add the cornstarch, salt, pepper, chicken, seal, and shake to coat chicken evenly.
Step 3
To a large skillet, add the oils, chicken, and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly. Chicken should be about 80-90% cooked through.
Step 4
Add vegetables to skillet and heat for 4-5 minutes until crisp and warm. while that is cooking make the sauce.
Step 5
To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.
Step 6
Add the cashews to the skillet and stir to combine.
Step 7
Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.
Step 8
Serve over rice
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