Coconut Lime Cilantro Cashew Chicken

When I got home from the gym yesterday (Kaydn had swim and I went to Zumba), the only thing I had done for dinner was taking some chicken breast from the freezer to the fridge to thaw. It was one of those evenings that you wish dinner was already prepared . . .  or a little better planned . . .  oh well.

After thinking over all of options of a chicken dish and to use up whatever is in my fridge, I came up with this coconut lime cilantro cashew chicken, and it was surprisingly good. I love the coconut, lime, and cilantro combination!

3 chicken breast, thinly sliced
1 onion, half and then sliced
1 cup sugar snap peas
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 zucchini, half and then thinly sliced
1 cup cilantro
1/2 cup cashew (I used raw cashew since that is what I have in the house)
1 can of coconut milk (I used about 2/3 can that was left over)
1 - 2 Tbs shoyu or tamari sauce
juice of 1 lime
1 Tbs agave

Sauté onions with some olive oil until slightly softened, add the sugar snap peas, stir and cook for a couple of minutes, add peppers and zucchini and stir. Sauté until vegetables are cooked but still crunchy. Remove the vegetables from pan and set aside.

Sauté chicken with olive oil. When chicken pieces are almost cooked, add the vegetables to pan. Add the seasonings and stir to make sure the sauce covers the chicken and vegetables evenly. Add cilantro and cashew, stir lightly, remove from heat and place  in a serving dish.