Packed with flavor Thai sauce and cashews. Packed with protein and veggies.
Prep Time: 10 Minutes
Cook Time: 14 Minutes
Total Time: 24 Minutes
Servings: 4
Ingredients:
» 1 Cup Brown Rice (or Quinoa)
» 1lb Boneless Skinless Chicken Thighs (or Chicken Breast)
» 1 Pinch of Himalayan Salt
» 1 Tbsp and 1 tsp Chopped Garlic (about 6 cloves garlic)
» 2-3 Tbsp Avocado Oil
» 1 Cup Raw Cashews
» 1 Small Onion
» 5.3 Grams Red or Green Cabbage
» 5 Green Onions
» 2 Medium Bell Peppers (any color)
Sauce:
» 2-3 Tbsp Oyster Sauce
» 4 tsp Low Sodium Soy Sauce (or coconut aminos)
» ½ tsp Red Chili Paste (optional)
Directions:
Cook rice according to directions, takes about 15-20 minutes to cook.
Chop up chicken place in a bowl and add pinch of salt and 1 tsp garlic combine.
Chop up all veggies and set aside.
Heat up a large frying pan with avocado oil for about 1 minute on medium heat. Add chicken and cook for 4 minutes till chicken is almost cooked through.
Take chicken out and put in a bowl set aside. Add onion and rest of garlic to frying pan and cook for 2 minutes stirring in-between. Add bell pepper and cashews cook for 2 minutes. Add cabbage and cook for another 2 minutes.
While veggies are cooking mix sauce ingredients together in a small bowl and set aside.
Add in cabbage and sauce.
Once veggies are almost done add chicken back into pan cook for 2 more minutes.
Sever over rice.
Cooking Tips:
Feel free to use any veggies you have.
Macros per Serving:
Protein: g
Carbs: g
Fat: g
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