Healthy Chicken Veggie Stir Fry

Prep Time: 20 Minutes

Cooking Time: 10 Minutes

Total Time: 30 Minutes

Servings: 4 Servings

Ingredients:

  • 1 Tbsp olive oil

  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces

  • 2 cups broccoli florets

  • 1 red bell pepper, sliced thinly

  • 1 cup sugar snap peas

  • 1/2 cup carrots (Roughly 4 carrots), halved, cut into half moons

  • 1/3 cup raw cashews

  • 2 sweet onions, chopped

  • 2 cloves garlic, minced

  • Sea salt and pepper, to taste

Sauce Ingredients:

  • 3 Tbsp coconut aminos (or low sodium soy sauce)

  • 2 Tbsp all-natural peanut butter

  • 1 Tbsp raw, unfiltered honey

  • 1 tsp. sesame oil

  • 1 Tbsp grated ginger (Timesaving Tip: You can buy pre-grated ginger)

  • 2-3 Tbsp water

Directions:

For the Sauce:

  • Whisk together coconut aminos (or low sodium soy sauce) peanut butter, honey, sesame oil, and ginger in a bowl. Mix in 2-3 tablespoons of water until desired consistency. Set bowl aside.

For the Dish:

  • Chop and prep the veggies.

  • In a large skillet over medium heat, add olive oil and chicken. Season with sea salt and pepper and sauté until lightly browned for 4-5 minutes.

  • Add the garlic and sauté for another minute, mixing it with the chicken.

  • Add broccoli, pepper, snap peas, and carrots to the skillet, mixing everything together. Cook an additional 5 minutes, until veggies are tender and chicken is cooked through

  • Add the cashews and drizzle the sauce over the mixture.

  • Stir well and cook for another minute or 2 (until preferred doneness)

  • Serve over a bed of greens, quinoa, wild rice, black rice, or enjoy on it’s own!

Notes:

  • Don’t like certain veggies? Change them! Add mushrooms, use different color peppers… whatever you prefer!

  • Can freeze easily to enjoy in the future