Stir-Fried Chicken with Broccoli, Red Peppers and Cashews
2 tsp(s), divided
1 tsp(s), divided
1½ tbsp(s), finely chopped
3 clove(s), medium, finely chopped
Uncooked boneless skinless chicken breast(s)
1 pound(s), cut into 1/2-inch pieces
Sweet red pepper(s)
1 large, cut into 1-inch pieces
2 cup(s), florets
Low sodium soy sauce
Dry roasted salted cashews
20 item(s), roasted, unsalted, roughly chopped
- Heat a large nonstick skillet over high heat. Add 1 teaspoon of vegetable oil, 1/2 teaspoon of sesame oil, ginger and garlic; cook 15 seconds. Add chicken and stir-fry until starting to brown, about 3 to 4 minutes; remove to a plate.
- Add remaining teaspoon of vegetable oil, pepper and broccoli to same skillet; stir-fry for 3 minutes. Add chicken back to skillet, pour in soy sauce and cook, stirring, until chicken is cooked through, about 2 minutes more; toss with remaining 1/2 teaspoon of sesame oil. Sprinkle on cashews and serve. Yields about 1 3/4 cup per serving.