Maple Ginger Cashew Chicken Stir Fry (30 Minutes

• Gluten free

• Meat

  • 2 Chicken breasts, boneless skinless

• Produce

  • 3 cloves Garlic
  • 2 tbsp Ginger
  • 1 Onion, medium

• Condiments

  • 5 tbsp Maple syrup
  • 3 tbsp Soy sauce

• Pasta & Grains

  • 1 Rice

• Baking & Spices

  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 tsp Sesame oil

• Nuts & Seeds

  • 1/2 cup Cashews

• Frozen

  • 6 cups Mixed vegetables

Found on sweetpeasandsaffron.com

Description

Ingredients

• 1 tablespoon olive oil
• 2 boneless skinless chicken breasts, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons ginger, grated
• 6 cups mixed vegetables, chopped into bite-sized pieces (save time using bagged cut and washed vegetables)
• ½ cup cashews
• 3 tablespoons soy sauce
• 5 tablespoons maple syrup
• 1 teaspoon sesame oil
• ¼-1/2 teaspoon red pepper flakes (to taste)
• Rice

Directions

• Heat olive oil over medium heat.
• Add the chicken and cook, stirring occasionally, for 5-6 minutes, or until cooked through.
• Transfer chicken to a clean plate.
• Add the onion to the pan. Cook for 5 minutes, until onion is translucent.
• Add the garlic and ginger and stir for 30 seconds-1 minute.
• Add the mixed vegetables and cook for 5 or so minutes, until cooked through.
• While cooking vegetables, mix together the stir fry sauce.
• Return chicken to pan, add the cashews, and toss everything in the sauce.
• Serve over rice (I love basmati, which should be ready in under 30 minutes).

Nutrition