Chicken, Bell Pepper, and Broccoli Stir-Fry

Winter colds are running amok in my household. I had a horrible head cold two weeks ago and I'm still fighting the lingering stuffy nose.

Then yesterday Alex informed me that he now has the head cold.

What to do?

Make healthy dinners full of...

Immune-boosting selenium (cashews)

Vitamin-C (Bell Peppers and Broccoli)

Lean Protein (Chicken)

Here is the first attempt.

Chicken, Bell Pepper, and Broccoli Stir-Fry

Ingredients:

• 1/4 cup low-sodium broth
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 tablespoon grated ginger
• 1/4 teaspoon black pepper
• 1-1/2 tablespoons cornstarch
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 cup chopped broccoli florets
• 1 medium red bell pepper thinly sliced
• 2 cloves of garlic, minced
• 1 pound chicken, cut into bite-sized pieces
• 4 cups of baby spinach
• 1/2 cup unsalted cashews

Directions:

• Whisk together broth, soy sauce, lemon juice, honey, ginger, black pepper and corn starch.
• Set aside
• Heat 1 tablespoon olive oil in stir-fry pan over high heat.
• Add onions and broccoli.
• Stir-fry for 2 minutes
• Add peppers and garlic.
• Stir-fry for 2 minutes.
• Remove vegetables from pan and set aside.
• Heat remaining tablespoon of olive oil in pan.
• Add chicken
• Stir-fry for 5 minutes.
• Add spinach.
• Stir-fry until just beginning to wilt.
• Add sauce, vegetables, and nuts.
• Stir-fry until lightly coated with sauce.
• Serve over rice noodles.

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