4 Serves
35 Mins
60 g
32 g
27 g
Heat the cooking oil in a large skillet over medium-high heat.
Ingredients, vitamins, and health benefits
Cooking Oil
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KenyanVitamin E
3 mg / 15 mgVitamin K
51 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
57 µg / 400 µgCalcium
80 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
168 mg / 420 mgPhosphorus
658 mg / 1,250 mgPotassium
1059 mg / 4,700 mgSodium
371 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
51 µg / 55 µgFiber
6 g / 28 gSugar
15 g / 50 gSaturated Fat
7 g / 20 gCholesterol
153 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Add the chicken and minced garlic to the skillet, sautéing until the chicken is thoroughly cooked and browned.
Incorporate the cashews, sweet peppers, and snow peas into the skillet, stir-frying until the vegetables reach a tender-crisp texture.
Remove the chicken and vegetable mixture from the skillet and transfer to a serving dish.
Pour the chicken broth into the same skillet, then whisk in the sour cream, Dijon mustard, and honey, heating until the sauce is warmed through and slightly thickened.
Drizzle the prepared sauce over the chicken and vegetable mixture and toss gently to combine before serving.
Garlic
Chicken
Chicken Broth
Cashews
Sweet Peppers
Snow Peas
Sour Cream
Dijon Mustard
Honey
Vitamin A
102 µg / 900 µgVitamin C
78 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
51 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
57 µg / 400 µgCalcium
80 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
168 mg / 420 mgPhosphorus
658 mg / 1,250 mgPotassium
1059 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
15 g / 50 gSaturated Fat
7 g / 20 gCholesterol
153 mg / 300 mgCaffeine
0 mgNet Carbs
30
g31
g33
g
Zinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
51 µg / 55 µgAlcohol
0 g