Lime and cashew add zest and crunch to this delicious chicken stir-fry.

Makes 4 servings
Cooking time: n/a


  • 1 (7 oz/200 g) skinless, boneless chicken breast
  • 4 cloves garlic, minced
  • 2 Tbsp (30 mL) low-sodium soy sauce
  • 2 Tbsp (30 mL) garlic chilli sauce
  • 2 tsp (10 mL) canola oil
  • 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 (60 mL) unsalted cashews, coarsely chopped 


  1. Slice the chicken into 1/4 inch (5 mm) slices. For easier slicing, place the chicken in the freezer for 20 minutes to firm.
  2. In a resealable plastic bag, mix together the garlic, soy sauce, chilli sauce, 1 tsp (5 mL) of the canola oil and lime juice. Add the sliced chicken. Marinate in the refrigerator for 20 minutes to 12 hours.
  3. When the chicken is marinated, heat a medium-sized frying pan over medium heat. Add 1 tsp (5 mL) canola oil and the red peppers. Sauté for 1 minute. Remove the peppers from the pan and set aside on a plate.
  4.  Add chicken with marinate to the frying pan. Stir fry the chicken for 4 minutes. Return the red peppers to the pan and continue cooking for 1 minute. Add the snow peas and green onion and cook for 2 minutes. Sprinkle with cashews and stir fry for 1 minute. Serve.


Yield: 4 servings
Serving size: 3/4 cup (175 mL)
Choices: 1 carbohydrate; 2 meat and alternatives

Courtesy of

Nutritional Information

Per Serving
Calories 190
Total Fat g
Saturated Fat 1.5 g
Cholesterol 30 mg
Sodium 300 mg
Carbohydrates 17 g
Fiber g
Protein 15 g

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