Cashew Chicken & Vegetables

You don't want to miss this fantastic new dinner recipe! It's bursting with sweet and savory flavor that all comes together in an easy stirfry.

Serves: Serves 4|Prep: 20 minutes|Cook: 20 minutes|Total: 40 minutes |Provided by Salad Savoy


  • 1 bunch (about 1-1/4 pounds) Bright Lights®
  • 2 tablespoons vegetable oil, divided
  • 2 boneless skinless chicken breasts, (about 12 ounces), cut in half lengthwise, then into 1/4-inch slices
  • 1 small onion, cut into half-moon slices
  • 8 ounces snow peas, trimmed
  • 4 cloves garlic, minced
  • 1/2 cup teriyaki pineapple glaze
  • 1 teaspoon salt
  • 1/2 cup roasted cashew nuts


  1. Rinse Bright Lights®, remove stems and cut stems into 2-inch long matchsticks; set aside. Cut leaves in half along the spine, stack them and cut them into 1/4-inch ribbons; set aside.
  2. In a large skillet over high heat, heat 1 tablespoon oil until hot. Sauté chicken for 4 to 5 minutes or until no longer pink. Add Bright Lights® stems that you cut into matchsticks, the onion, snow peas and minced garlic and stir-fry for 3 minutes. Add teriyaki pineapple glaze, toss to coat and cook for an additional 2 minutes or until everything is tender.
  3. Meanwhile in another large skillet or wok over medium heat, heat remaining 1 tablespoon oil until hot. Add the Bright Lights® leaf ribbons and salt; sauté for 2 minutes or until slightly wilted. Arrange on a serving platter and top with chicken and veggie mixture. Garnish with cashews and enjoy!