Honey Mustard Chicken With Cashews and Veggies
If you want to add more gluten free and primal recipes to your recipe box, Honey Mustard Chicken With Cashews and Veggies might be a recipe you should try.
- Servings: 4
- Total cooking time:
Ingredients:
- 2 handfuls of cashews
- 1/2 cup chicken broth
- 2 tablespoons grainy Dijon mustard
- 2 garlic cloves, minced
- 1/4 cup honey
- 1 tablespoon olive oil
- 2 red bell peppers, cut into strips
- 2 boneless, skinless chicken breasts, sliced into strips
- 1 1/4 cups snow peas
- 1/2 cup sour cream
Instructions:
- In a large skillet, heat oil over medium-high.
- Add chicken and garlic and cook until chicken is cooked through.
- Add cashews, peppers and snow peas, and cook until tender.
- Remove chicken and veggies, and place on serving dish.
- Add chicken broth to pan, and whisk in sour cream, Dijon and honey to the juices in the skillet, and heat until warmed through.
- Pour sauce over chicken mixture and toss to combine.
