Nutrition
Cashew Chicken & Peppers
American Diabetes Association - Diabetes Food Hub
Ingredients
- 2 tsp avocado oil
- 1 lb boneless skinless chicken thighs (cut into bite sized pieces)
- ½ medium onion
- 3 bell peppers, cut into 1 inch chunks
- 2 tbsp minced garlic
- 2 tbsp minced fresh ginger
- ¼ cup rice vinegar
- 3 tbsp reduced sodium tamari (can substitute soy sauce)
- 1 tbsp chili paste
- ¼ cup unsalted roasted cashews
- 1 tbsp sesame oil
- 1 tbsp sesame seeds (optional)
- CARBOHYDRATE COUNT: 15g
- Serving Size: 1 ½ cups, makes 4 servings
Directions
- In a large skillet or wok over medium-high heat, heat half of the oil. Add the chicken and saute for 6 minutes or until cooked through. Remove from the pan and set aside.
- Add the other half of the oil to the pan. Add the onion to the pan and saute for 2 minutes. Add the bell peppers, garlic, ginger, rice vinegar, tamari, and chili paste. Saute for 3 minutes or until the peppers are tender.
- Add the cooked chicken and cashews to the pan and stir to warm, about 2 minutes.
- Remove from heat and stir in the sesame oil. Garnish with sesame seeds.
Citation: American Diabetes Association - Diabetes Food Hub, reviewed by Duke Care Team