Healthy Chicken and Veggie Stir Fry (gluten free, paleo)
This chicken stir fry is quick and easy to make.
Ingredients
- 1 boneless, skinless chicken breast
- ½ cup cashew nuts (70 g)
- 1.5 teaspoon extra virgin olive oil
- 1 cup broccoli (a handful of florets)
- ½ cup red bell pepper (about a quarter of a bell pepper)
- ½ medium zucchini cubed
For the gluten free stir fry sauce :
- 4 tablespoon tamari sauce (use coconut aminos for paleo diet or if you are soy free)
- 1 teaspoon honey or maple syrup
- 1 teaspoon starch (see notes)
Instructions
- Cut the chicken breast into bite-sized pieces. Add the olive oil to a skillet and heat over medium high heat. Add chicken and cook for 3 minutes, stirring occasionally.
- Reduce heat to medium low. Add red bell pepper, zucchini, broccoli florets and cashew nuts.
- In the meantime, combine all the ingredients for the sauce in a bowl. Pour the sauce into the pan. Cook until vegetables are crisp tender, mixing frequently. And voilà!Bon appétit !
Notes
Starch : If you are on a paleo diet use either arrowroot or tapioca starch. Both are paleo compliant. If you are not on a paleo diet, you can use either corn starch or potato starch. If you can't tolerate any of those starches, you can omit the starch completely. The starch is a thickener for the sauce. It doesn't alter the taste.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Nutrition facts per serving
Calories: 703kcalCarbohydrates: 46gProtein: 49gFat: 40gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 72mgSodium: 4263mgPotassium: 1773mgFiber: 8gSugar: 19gVitamin A: 3294IUVitamin C: 206mgCalcium: 113mgIron: 8mg
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