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Chicken with lime, garlic and cashews

Canola oil allows the tangy blend of lime and garlic to come through in this recipe
Recipe and photo provided by CanolaInfo.org
chicken and veggies in a white bowl
4 servings / 38 min

Prep 10 min / Marinate 20 min / Cook 8 min

Ingredients
  • 1 (7 oz/200g) boneless, skinless chicken breast
  • 4 cloves garlic, minced
  • 2 tbsp (25 mL) sodium reduced soy sauce
  • 2 tbsp (25 mL) garlic chili sauce
  • 2 tsp (10 mL) canola oil, divided
  • 2 tsp (10 mL) fresh lime juice
  • 2 large red peppers, thinly sliced
  • 1 cup (250 mL) snap or snow peas 
  • 6 green onions, chopped into 4-inch (10-cm) pieces
  • 1/4 cup (50 mL) unsalted cashews, chopped coarsely
Directions
  1. Slice the chicken into 1/4-inch (5-mm) slices. For easier slicing, place chicken in freezer 20 minutes to firm.
  2. In resealable plastic bag, mix together garlic, soy sauce, chili sauce, 1 tsp (5 mL) canola oil and lime juice. Add sliced chicken. Marinate in refrigerator 20 minutes to 12 hours.
  3. When chicken is marinated, heat medium frying pan over medium heat. Add 1 tsp (5 mL) canola oil and red peppers. Sauté for 1 minute. Remove peppers from pan and set aside on a plate.
  4. Add chicken with marinade to frying pan. Stir-fry chicken 4 minutes. Return red peppers to pan and continue cooking 1 minute. Add snow peas and green onions and cook 2 minutes. Sprinkle with cashews and stir-fry 1 minute. Serve.
     
Nutritional info per serving (1 of 4)
  • Calories: 190
  • Protein: 16 g
  • Total Fat: 8 g
    Saturated Fat: 1.5 g
    Cholesterol: 30 mg
  • Carbohydrates: 21 g
    Fibre: 4 g
    Sugars: 10 g
    Added Sugars: 0 g
  • Sodium: 300 mg
  • Potassium: 548 mg