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A recipe from Hubert Cormier Nutritionist

Chicken and cashew stew

  • 4 to 6

Difficulty: Easy

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  1. Combine cornstarch and black pepper in a bowl, then add chicken thighs and thoroughly coat with mixture.
  2. Heat oil in a skillet and fry thighs for 2 minutes on each side. 
  3. Place chicken and all other ingredients in a slow cooker. For crunchier cashews, add them after cooking.
  4. Simmer on low heat for 3 to 4 hours.
  5. Serve on a nest of bean sprouts.
Chef's tip

Change up the side dish and try a wild and brown rice mix—to increase your daily fiber intake—and an Asian-style vegetable stirfry.