Chicken with Lime, Garlic, and Cashews
Recipe courtesy of CanolaInfo.org.
1 (7-ounce) boneless skinless chicken breast
4 cloves garlic, minced
2 tablespoons low sodium soy sauce
2 tablespoons Asian garlic chili sauce
2 teaspoons canola oil
2 teaspoons fresh lime juice
2 large red peppers, thinly sliced
1 cup snap or snow peas
6 green onions, chopped into 4-inch pieces
1/4 cup unsalted cashews, chopped coarsely
- Slice the chicken into 1/4-inch slices. If this is hard to do, place the chicken in the freezer for 20 minutes to firm for easier slicing.
- In a resealable plastic bag, mix together the garlic, soy sauce, chili sauce, 1 teaspoon of the canola oil and lime juice. Add the sliced chicken. Marinate in the refrigerator for 20 minutes to 12 hours.
- When the chicken is marinated, heat a medium-sized frying pan over medium heat. Add 1 teaspoon canola oil and the red peppers. Sauté for 1 minute. Remove the peppers from the pan and set aside on a plate.
- Add chicken with marinade to the frying pan. Stir fry the chicken for 4 minutes. Return the red peppers to the pan and continue cooking for 1 minute. Add the snow peas and green onion and cook for 2 minutes. Sprinkle with cashews and stir fry for 1 minute. Serve.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe; 3/4 cup): Calories: 190; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 30mg; Total Carbs: 17g; Fiber: 3g; Protein: 15g; Sodium: 300mg.
Recipe and photograph courtesy of CanolaInfo.org.