Zucchini and Chicken Stir-Fry with Cashews
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
1 pound boneless, skinless chicken breasts, thinly sliced
2 medium zucchinis, julienned
1 red bell pepper, sliced
1 cup snap peas, trimmed
1 small onion, thinly sliced
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon low-sodium soy sauce (or tamari for gluten-free)
Salt and pepper to taste
1/4 cup unsalted cashews, roughly chopped
Fresh cilantro for garnish (optional) 
Instructions:
1. Begin by preparing all your ingredients. Thinly slice the chicken breasts, julienne the zucchinis, slice the red bell pepper, trim the snap peas, and thinly slice the onion. Mince the garlic and grate the ginger.
2. Heat one tablespoon of olive oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken slices. Season with salt and pepper. Stir-fry the chicken for about 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil. Add the onion and garlic, stirring for about 2 minutes until the onion starts to soften.
4. Add the ginger, zucchini, red bell pepper, and snap peas to the skillet. Stir-fry the vegetables for about 4-5 minutes until they are tender-crisp.
5. Return the cooked chicken to the skillet with the vegetables. Pour in the low-sodium soy sauce, tossing everything together to combine. Cook for an additional 1-2 minutes to heat through and meld the flavors.
6. Remove from heat and stir in the chopped cashews for added crunch.
7. Serve immediately, garnished with fresh cilantro if desired. Enjoy your healthy and low-carb dinner!
This dish is not only low in carbs and sugar but also packed with protein and healthy fats, making it perfect for a diabetic-friendly meal.
