I’ve recently become aware of something: I post a lot of recipes about chicken. That’s because we eat a lot of chicken. It’s cheap(er), very versatile, and I LOVE it! However, in an effort to diversify our diet, as well as provide some red meat for Mr. Man (my awesome husband), we are trying out a new menu planning adventure that will include red meat, fish, and yes, chicken, every week. So expect to see some recipes including something besides chicken in the next few posts 😉
In the meantime, however, I have a super tasty chicken recipe that got the 5-star rating here in the Oil Powered Mom kitchen – Curry Cashew Chicken.
It’s a quick meal (about 20 minutes start to finish) that happens to also be super tasty and healthy. Hope you enjoy this as much as we did!
Curry Cashew Chicken
- 3 large chicken breasts, thinly sliced into strips
- 2 red bell peppers, sliced in strips as well
- 2 medium carrots, cut into “match-sticks”
- 2 Tbsp olive oil
- 2 Tbsp curry powder
- 1 tsp salt
- 1/2 cup cashews, roughly chopped
- hot sauce (I like Chalula) — optional
- 2 cups cooked rice
- Swirl oil in a large skillet. Add curry powder and salt, cook til spices bubble.
- Add chicken, peppers and carrots to the pan, cook til chicken is no longer pink.
- Serve over 1/2 cup of rice, top with cashews and Chalula, if desired.
Makes 4 servings
Per serving: 564 calories, 19.7 grams of fat (3.4 grams of saturated fat), 50.9 grams of carbohydrates, 4.3 grams of fiber, 5 grams of sugar, 42.1 grams of protein.