Cashew Chicken w/ Vegetables and Peanut Sauce

Yield: 1 large or 2 smaller servings

1 tsp olive oil
1 tsp butter
1 clove garlic, minced
1 Tbsp red jalapeno, ribs and seeds removed, diced small
1 large chicken breast (B/S*)
½ c broccoli florets, lightly steamed
6 small carrots, left whole – lightly steamed
¼ c cashews, whole
1 scallion, cut into small pieces

1 Tbsp low sodium soy sauce
¼ c cold water
1 tsp smooth peanut butter
1 Tbsp cornstarch

Cut *boneless/skinless chicken breast into bite sized pieces; set aside. Prepare broccoli and carrots and set aside. Mix sauce ingredients in a small bowl and set aside. In a sauté pan, place oil and butter over med heat and add garlic, pepper and chicken pieces. Season with salt. Cook on med-high heat until browned on all sides, stirring as needed. When nearing end of cooking chicken, add broccoli, carrots and cashews. Cook for another 2-4 minutes to heat through. Add sauce and quickly but gently stir, adjusting flavor and thickness with more soy sauce or water as desired. Top generously with scallions. Serve immediately ~ ENJOY!!

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