John made this for dinner this week and it hit the spot. It wasn’t quite as WW-friendly as I hoped on account of all the nuts, but hey.
1 lb chicken
1 Cup cashews
2 Bell peppers
1/4 cup soy sauce plus a little extra
little ginger paste
1 tbsp Ginger paste plus a little extra
dash garlic powder
Dice Bell pepper and onion to same size. Cut Chicken into large chunks.
Marinate ingredients in soy sauce and dash of ginger paste.
Make paste of 1 tbsp ginger paste, dash mirin, dash soy sauce and dash garlic powder.
Use half of paste to season pan. Add chicken/veggie mix reserving marinade. Cook thoroughly, adding marinade to keep moist.
Remove from pan. Toss cashews in rest of paste mixture, toast in pan, add chicken mixture back to pan and stir. Eat.