Chicken and Veggie Stir Fry
Serves 4Ingredients
- 2 pounds chicken breast, cubed
- 2 stalks celery, chopped
- 1 red bell pepper, sliced
- 1 orange pepper, sliced
- 2 cloves garlic, diced
- 3/4 cup cashews, chopped
- 4 cups bean sprouts
- 4 cups spinach
- 1-2 tablespoons dark sesame oil, divided
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons teriyaki sauce
Directions
- In a large sauté pan or wok, heat 1 tablespoon sesame oil on medium heat and cook chicken (2-3 minutes per side), making sure to brown all sides.
- Add bean sprouts, garlic, soy and teriyaki sauces, and toss to coat everything. Sauté until chicken is cooked through and bean sprouts are tender.
- Remove chicken and bean sprouts to a plate, and set aside.
- Add second tablespoon of sesame oil to pan and add celery and peppers, cooking until softened. 8-10 minutes. During the last 3 minutes, add spinach and cashews.
- Once all vegetables are tender, add bean sprouts and chicken back to the pan. Stir well and cook for 2 minutes.
- Remove from heat, transfer to plates and serve hot.
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