Chicken And Veggie Stir Fry

Chicken and Veggie Stir Fry

Serves 4
Ingredients
2 pounds chicken breast, cubed
2 stalks celery, chopped
1 red bell pepper, sliced
1 orange pepper, sliced
2 cloves garlic, diced

3/4 cup cashews, chopped
4 cups bean sprouts
4 cups spinach
1-2 tablespoons dark sesame oil, divided
2 teaspoons low-sodium soy sauce
2 teaspoons teriyaki sauce

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Directions
In a large sauté pan or wok, heat 1 tablespoon sesame oil on medium heat and cook chicken (2-3 minutes per side), making sure to brown all sides.
Add bean sprouts, garlic, soy and teriyaki sauces, and toss to coat everything. Sauté until chicken is cooked through and bean sprouts are tender.
Remove chicken and bean sprouts to a plate, and set aside.
Add second tablespoon of sesame oil to pan and add celery and peppers, cooking until softened. 8-10 minutes. During the last 3 minutes, add spinach and cashews.
Once all vegetables are tender, add bean sprouts and chicken back to the pan. Stir well and cook for 2 minutes.
Remove from heat, transfer to plates and serve hot.