Description
A delightful stir fry recipe featuring grilled chicken, fresh celery, and crunchy cashew nuts, perfect for a healthy meal.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 4 cups celery, sliced
- 1 cup bell pepper, sliced (any color)
- 1 cup carrots, julienned
- 1/2 cup cashew nuts
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Cooked rice or quinoa, for serving
Instructions
- Preheat your grill or grill pan over medium-high heat. Season the chicken breasts with salt and pepper. Grill the chicken for about 6-7 minutes on each side or until fully cooked and juices run clear. Remove from the grill and let it rest for a few minutes before slicing into strips.
- In a large skillet or wok, heat the olive oil over medium heat. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
- Add the sliced celery, bell pepper, and carrots to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
- While the vegetables are cooking, in a small bowl, mix together the soy sauce, honey, and sesame oil. Pour this sauce over the stir-fried vegetables and toss to coat.
- Add the grilled chicken strips and cashew nuts to the skillet. Stir everything together and cook for an additional 2-3 minutes until heated through.
- Serve the stir fry over cooked rice or quinoa. Enjoy your meal!
Notes
- For a spicier kick, add a teaspoon of red pepper flakes or a splash of sriracha sauce to the stir fry.
- Substitute the chicken with tofu or shrimp for a different protein option, adjusting cooking times as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg