I’m back and finally have a recipe to share with you! We had a rough start to the new year when Apolinaras was hospitalized for 6 days with a very aggressive type of atypical pneumonia. Fortunately, the doctors finally found an antibiotic that worked well and he is home now and resting and recovering. It was a very stressful couple of weeks since he had to be quarantined away from Greta. We are so thankful that neither Greta or I got sick and for our amazing friends who took care of Greta while I visited Apolinaras at the hospital. I’m so happy our family is together again.
I always tend to overeat when I’m stressed, so now that everything is back to normal, I’ve been a little more health conscious than usual with our last few meals. This filling stir fry is really delicious and well balanced. It was inspired by a Thai cashew chicken dish we recently discovered at Rod Dee. It’s packed with chicken, red bell peppers, carrots, mushrooms and pineapple. The sauce has a bit of a sriracha kick and the crunchy cashews just bring everything together perfectly. I can’t wait to make it again!
Cashew Chicken Stir Fry
1 tablespoon canola oil
4 boneless skinless chicken breasts, cut into bite sized pieces
1 large yellow onion, sliced
2 red bell peppers, cut into 1/2-inch slices
2 carrots, peeled and sliced into rounds
1 10-ounce package sliced mushrooms
2 cups pineapple tidbits (I used thawed frozen tidbits from Trader Joe’s)
1/2 cup low sodium chicken broth
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon sriracha
1 teaspoon granulated sugar
1 cup roasted salted cashews
6 cups cooked brown rice
Heat canola oil in a large nonstick skillet over medium heat and sauté chicken for 5 to 7 minutes or until chicken is cooked through and no longer pink in the center. Place chicken in a large bowl. Add onion, bell peppers, carrots, mushrooms, and pineapple tidbits to the same pan the chicken was cooked in and sauté for 8 to 10 minutes or until veggies are tender. Add veggies to the bowl with the chicken.
Add chicken broth, oyster sauce, soy sauce, sriracha, and sugar to the same pan the chicken and veggies were cooked in and heat for 3 to 5 minutes or until thickened. Add cooked chicken and veggies back to the pan, along with the cashews, and mix well. Serve over rice. Makes 6 servings.
Nutrition: 640 calories, 19.2g fat, 7.2g fat, 45.9g protein per serving
Cost: $2.68 per serving