This is going to be a new addition to our meal plan rotation!
I am a big fan of a good stir fry, which is why I love making the Egg Roll in a Bowl recipe. This is a little lighter and easier to make because there's less ingredients. I had leftover chicken from a whole baked chicken, and the Asian Sesame Dressing I used is from Aldi; it has been a real crowd pleaser in this house. If you don't have time to bake your own whole chicken during the week, grab a rotisserie chicken from the grocery store (no shame).
If I'm being honest, it was definitely difficult to not eat this entire skillet full of food.
If I'm being honest, it was definitely difficult to not eat this entire skillet full of food. It was extremely delicious, and I didn't feel deprived by not having rice at all. Because the macros are all pretty equal, this meal is filling and not lacking in flavor one bit. I would highly recommend this on a week that you intend to have chicken earlier in the week. This way, you can use the leftover cooked chicken and make this meal even easier to make!
Chicken & Cashew Stir Fry
Ingredients
1 head of cabbage (shredded/chopped)
2 tbsp grapeseed oil
2 cups shredded chicken
1/3 cup cashews
4 tbsp Asian sesame dressing
Everything Bagel Seasoning (to taste)
Directions
Sautee cabbage in oil in a skillet over medium heat.
After about 5 minutes, add your shredded chicken and cashews.
Cook for another 5 minutes or so (until cabbage is cooked to your liking).
Finally, add the dressing and mix until well combined. Turn off heat and top with the everything bagel seasoning.
Nutrition Facts (1/3 of recipe): Calories: 485 Carbs: 31g Fat: 30g Protein: 30g
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