Stir-fried chicken with broccoli, red peppers and cashews
6
Points®
Total time: 24 min • Prep: 15 min • Cook: 9 min • Serves: 4 • Difficulty: Easy
This super easy stir-fry is packed with flavor and, at only 24 minutes, quicker than Chinese take-out. We tossed in some chopped cashews for lots of crunch and chopped them to allow a little to go a long way among the 4 dinner plates. Cutting your chicken in the small pieces is a huge time saver when you begin cooking. Some meat sections sell pre-cut, raw chicken breast making it even faster once you are home. This will be a weeknight dinner favorite with kids and adults. Not having to stand in the kitchen all night will make it a parent favorite. Nut allergy? No worries. You can substitute toasted sesame or pumpkin seeds for the cashews.
Ingredients
Vegetable oil
2 tsp
Sesame oil
1 tsp
Fresh ginger
1.5 Tbsp
Garlic
3 clove(s)
Uncooked skinless boneless chicken breast
1 pound(s)
Red bell pepper
1 large
Broccoli
2 cup(s), chopped
Less sodium soy sauce
2 Tbsp
Dry roasted salted cashews
20 item(s)
Instructions
1
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.
2
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.
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