Wanting to make a healthy dinner full of veggies and tired of salad... I turned to an old standby recipe. I kicked it up a notch with new ingredients. Welcome Chicken Cashew Stirfry!
Melanie prefers her veggies raw, so I have to be careful which ones I included in this stirfry as she will only eat a few of them cooked- red/yellow peppers, carrots and cabbage... celery - not so much, oh well, you can't win them all!
This is what you'll need.
3 chicken breast, cut up in chunks
2 stalks celery cut into chunks
2 carrots cut into chunks
1 bag of coleslaw mix
1 tbsp peanut oil
1tbsp soya sauce
2 tbsp hoisin sauce
1 tbsp spicy peanut sauce
3 tbsp chopped cashews
Directions:
Heat the oil up in a wok and add the chicken turn to cook- about 3-4 minutes, set aside. Add veggies then add all the sauces. Cook for 4 minutes then add the chicken back in and the bag of coleslaw. Toss to coat and add a bit more sauce if needed. Serve over rice.
This serves about 4 people and makes great leftovers.
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