Stir-Fried Chicken with Broccoli, Red Peppers and Cashews

Ingredients:

• 2 tsp vegetable oil, divided
• 1 tsp sesame oil, divided
• 1 1/2 Tbsp ginger root, finely chopped
• 3 garlic cloves, minced
• 1 lb. boneless, skinless chicken breasts, cut into 1/2-inch thick pieces
• 1 large red bell pepper, cut into 1-inch pieces
• 2 cups broccoli florets
• 2 tbsp low-sodium soy sauce
• 20 unsalted cashews, roasted amd chopped

Makes 4 Servings

1. Heat a large nonstick skillet over high heat. Add 1 teaspoon of vegetable oil, 1/2 teaspoon of sesame oil, ginger and garlic; cook 15 seconds. Add chicken and stir-fry until starting to brown, about 3 to 4 minutes; remove to a plate.
2. Add remaining teaspoon of vegetable oil, pepper and broccoli to same skillet; stir-fry for 3 minutes. Add chicken back to skillet, pour in soy sauce and cook, stirring, until chicken is cooked through, about 2 minutes more; toss with remaining 1/2 teaspoon of sesame oil. Sprinkle on cashews and serve.

 

WW POINTS VALUE: 6 pts (1 3/4 cup per serving)

 

Note: This recipe appears on www.weightwatchers.com. I was in the mood for chicken and vegetables and upscale Asian takeout so this recipe looked too good to pass up. Sometimes stir-fry hits the spot. You can enjoy Chinese food at home with no MSG and you know what's in this dish. Plus, it's quick and easy. The chicken was moist and flavorful and totally better than takeout. The cashews give the dish a nice crunch. Plus, it was my first time eating cashews and they were delicious. One bite of this stir-fry and you'll never order takeout again.