High Protein Chicken, Bell Pepper, and Cashew Sauté – LOW CAL
Ingredients
- 18 oz chicken thighs boneless, skinless, cut into 1” pieces
- 2 cups red bell pepper diced
- 2 cups green bell pepper diced
- 3 cups broccoli florets
- ½ cup water chestnuts sliced
- ⅓ cup roasted cashews unsalted
- 2 tsp sesame oil
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp tomato paste
- ¼ cup chicken stock
- 1 tbsp ginger minced
- 2 tsp garlic powder
- Pinch crushed red pepper
- 1 tbsp brown sugar Swerve
- ¼ tsp xanthan gum
- ½ cup green onion thinly sliced, for garnish
- 1 tbsp sesame seeds for garnish
Instructions
- HEAT the sesame oil in a large skillet (or wok) over medium-high heat. Add the chicken and brown for 3-4 minutes.
- ADD the bell pepper, broccoli, water chestnuts, and cashews and sauté for 8-10 minutes, until the veggies begin to soften.
- WHILE the chicken and veggies are cooking, whisk together the soy sauce, rice vinegar, tomato paste, chicken stock, ginger, garlic powder, crushed red pepper, Swerve, and xanthan gum.
- POUR the sauce over the chicken and veggies, reduce heat to medium-low, and simmer for 10 minutes.
- DIVIDE into 3 portions. Garnish with green onion and sesame seeds.
Nutrition
Calories: 412kcal | Carbohydrates: 24g | Protein: 34g | Fat: 21g | Fiber: 7g | Net Carbs: 17g