This one pot meal is a great weeknight option. Serve with brown rice. If you don’t have red pepper, broccoli or zucchini substitute whatever vegetables you might have in your fridge.

Ingredients

3 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon minced fresh ginger
2 teaspoons dark sesame oil
2 skinless, boneless chicken breasts
11/2 teaspoons cornstarch
2 teaspoons granulated sugar, or honey
2 tablespoons hot chili-garlic sauce
1 tablespoon vegetable oil
1 red bell pepper, chopped
2 cups of broccoli, chopped
1 zucchini, sliced
2 green onions, thinly sliced
1/2 cup  cashews, preferably untoasted and unsalted

Directions

1. Stir 1 tablspoon soy with 1 tablspoon sherry, ginger and sesame oil in a medium bowl. Cut chicken into bite-sized pieces and add to soy mixture. Stir until well coated. Stir in cornstarch and set aside. Combine remaining soy and sherry with sugar and chili-garlic sauce in a small bowl.

2. Heat non-stick frying pan over medium-high. Add oil, then marinated chicken. Stir-fry chicken until almost no pink remains, 3 to 5 min. Add pepper and cook until it starts to soften, about 2 min. Stir soy-sherry mixture and pour over chicken and pepper. Add onions and peanuts. Stir until peanuts are heated through, 1 to 2 min. Remove from heat. Serve over steamed rice.

NUTRITION

Calories 264
Protein 21 g
Carbohydrates 10 g
Fat 16 g
Fibre 2 g
Sodium 512 mg