CHICKEN, VEGGIE & CASHEW UDON STIR FRY

4 Servings

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Nutrition

473 Calories

51g Protein

Ingredients

Sauce:

3 tbsp soy sauce Chili crisp oil to liking

2 tbsp peanut butter

1 tsp honey

The Rest:

1.25 lbs chicken cutlets sliced thin

1 carrot julienne cut

1 red bell pepper julienne cut

1 head of broccoli florets

1 inch knob of ginger minced

2 cloves of garlic minced

Salt to taste

Black pepper to taste

1 tsp paprika

3 tbsp avocado oil

1 packet udon noodles cooked according to package

1/4 cup cashews

4 green onions sliced for garnish

Preparation

1. Rinse and cut vegetables accordingly. Set to the side.

2. Prepare sauce - add soy sauce, chili crisp oil, peanut butter and honey to a bowl and mix well. Set to the side

3. Season your chicken breast with salt, pepper and paprika on both sides. Thinly slice chicken accoridngly. Set to the side

4. Add 2 tbsp avocado oil to a large cast iron skillet on medium high heat. Once oil and skillet are hot, add chicken breast cooking until fully cooked (about 7 minutes) until fully cooked. Remove from skillet and set to the side

5. Cook udon according to packaging and set to the side*

6. Add remaining 1 tbsp avocado oil to the skillet with ginger, stirring constantly for about 1 minute before adding vegetables. Sauté vegetables for about 4 minutes before adding sauce. Return chicken to the pan and incorporate ingredients well. Add udon to the skillet, tossing until fully incorporated

7. Garnish with scallion

   
   

*NOTE: Avoid having the noodles sitting out, you want them as fresh as possible before adding them to the stir fry!