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Chicken, Bell Pepper, and Cashew Sauté - LOW CAL

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Course: Main Meals
Keyword: Week 10
Cooking Method: Stovetop
Recipe Type: Poultry
Servings: 3 servings
Calories: 412kcal

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