Healthy Eating
Cashew Chicken
Description
This easy Cashew Chicken recipe is a lightened up version of the restaurant favorite—and it’s ready in just 20 minutes! With juicy chicken, crisp veggies, and the best sweet and savory sauce, it’s going to be a HIT.
Ingredients
- For the Cashew Chicken:
- 1 ¼ pounds boneless skinless chicken breasts (about 2 large), cut into bite-sized pieces
- 2 tablespoons cornstarch or substitute arrowroot powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 ½ tablespoons canola oil
- 3 medium red bell peppers seeded and cut into bite-sized pieces
- 1 large head of broccoli cut into florets (about 4 cups)
- 1 bunch green onions about 6 medium, thinly sliced
- ⅔ cup dry roasted unsalted cashews
- Cooked brown rice or quinoa for serving
- For the Sauce:
- ¼ cup reduced-sodium soy sauce
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons honey plus additional to taste
- 1 tablespoon freshly grated ginger
- 2 cloves garlic minced (about 2 teaspoons)
- ¼-½ teaspoon red pepper flakes plus additional to taste
Directions
- In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper.
- Heat the oil in a large skillet over medium high. Once the oil is hot and shiny, add the chicken mixture and sauté for 4 minutes, just until lightly browned. Add the bell pepper, broccoli, and green onions. Continue sautéing until the chicken is cooked through and the vegetables are crisp-tender, about 5 additional minutes. Stir in the cashews and cook for 30 additional seconds.
- While the chicken and vegetables are cooking, prepare the sauce. In a small bowl or large measuring cup, stir together the soy sauce, rice vinegar, 2 tablespoons honey, ginger, garlic, and ¼ teaspoon red pepper flakes. Taste and add additional honey and/or red pepper flakes as desired (I added an additional ¼ teaspoon red pepper flakes). Pour the sauce over the skillet and toss to coat. Enjoy immediately with brown rice.
