Hot Chicken Stir-Fry
Colorful, crunchy veggies, chicken and Caribbean spices stir-fried in olive oil.
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 cup chopped purple onion
- 1/2 yellow squash, chopped
- 1/2 tsp Caribbean jerk seasoning, or to taste
- 2 habanero peppers (from jar)
- 1/4 cup cashew nuts
- 1 Tbsp honey
- 2 oz sugar snap peas
Directions:
Cut chicken into bite-size pieces. Coat wok or electric skillet with olive oil. On medium to medium-high heat, cook chicken until almost done.
Add onion, squash, Caribbean seasoning (to taste), and habanero peppers. Cook until tender. Add cashews, honey and peas. Toss until coated and heated.
Serve immediately.
Variations:
Peanuts or almonds can replace the cashews. Zucchini can replace the yellow squash.
Tips:
Serve alone or with cooked rice (rice serving suggestion not included in nutritional analysis).
Nutritional Info (per serving)
| CALORIES | 304 cals |
| Kilojoules | 1,273 kJ |
| Fat | 9.4 g |
| Saturated Fat | 2.0 g |
| Cholesterol | 58 mg |
| Sodium | 83 mg |
| Carbohydrates | 28.0 g |
| Fiber | 2.6 g |
| Total Sugars | 14.0 g |
| Protein | 28.0 g |
| Calcium | 69.0 mg |
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