Cashew Chicken with Veggie Stir-Fry

1. 1

   Season the chicken pieces with Cajun seasoning.

2. 2

   In a bowl, whisk together the chicken broth, cornstarch, and 3 teaspoons soy sauce until fully combined.

3. 3

   Heat 1 tablespoon olive oil in a deep frying pan or wok over high heat. Cook and stir the chicken in the hot oil until cooked through, 6 to 10 minutes. Remove the chicken from the pan and drain any accumulated liquid.

4. 4

   Heat the remaining 1 tablespoon olive oil in the frying pan or wok over high heat. Stir-fry the cabbage, snap peas, asparagus, celery, red bell pepper, green onions, and bamboo shoots for 1 minute. Stir in 1 teaspoon soy sauce. Continue cooking until the vegetables are tender but still crisp, about 3 minutes.

5. 5

   Stir the chicken into the cabbage mixture. Pour the chicken broth mixture over the chicken mixture, reduce the heat to medium, and simmer until the sauce thickens, about 1 minute. Reduce the heat to low; add the cashews and cook until heated through, 1 minute. Sprinkle with paprika.

• Calories 481.84 kcal High
• Protein 59.98 g Good Source
• Carbs 26.01 g Moderate
• Total Fat 18.24 g High
• Saturated Fat 2.44 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 140.77 mg High
• Sodium 978.09 mg High
• Fiber 4.76 g Moderate
• Sugar 5.2 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 75.33 mg Low Source
• Iron 4.83 mg Good Source
• Potassium 451.82 mg Low Source
• Vitamin A 166.15 mcg_rae Moderate
• Vitamin C 29.39 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Soy 🌱
• Celery
• Corn 🌽