Cashew Chicken Recipe
Ingredients
- 2 Tbsp olive oil
- 2 lbs boneless - (skinless chicken breast, cut into 1 inch pieces)
- 1 Tbsp cornstarch
- 2 red bell peppers - (cut into 1 inch pieces)
- 1 cup snap peas
- ½ cup carrots - (shredded)
- 2 cups broccoli florets
- 1 cup cashews
- ½ bunch green onions - (chopped)
Sauce:
- ⅓ cup soy sauce - (gluten free, if needed)
- ¼ cup rice vinegar
- 2 Tbsp tomato paste
- 3 Tbsp honey
- 3 cloves garlic - (minced)
- 1 Tbsp fresh ginger - (grated)
- ½ tsp crushed red pepper - (optional)
Instructions
- Preheat the oil in a large skillet over medium heat.
- Toss the chicken in the cornstarch.
- Cook the chicken in the skillet for 5 – 8 minutes, or until nearly cooked through. (Add a little water to the pan if needed to keep the chicken from sticking while cooking it).
- While the chicken is cooking, mix the sauce ingredients together in a bowl.
- Add the vegetables and cashews to the skillet. Cook for 2 minutes.
- Add the sauce to the pan and reduce to medium low.
- Simmer for 3 – 5 minutes, or until the sauce reaches desired consistency.
- Remove from the heat and garnish with the green onions before serving.
Notes
The entire recipe makes 8 servings
The serving size is about 1 cup
Nutrition
Calories: 315 kcal (16%)Carbohydrates: 18.2 g (6%)Protein: 28.1 g (56%)Fat: 14.4 g (22%)Saturated Fat: 2.1 g (13%)Cholesterol: 73 mg (24%)Sodium: 666 mg (29%)Potassium: 674 mg (19%)Fiber: 1.5 g (6%)Sugar: 9.7 g (11%)Calcium: 20 mg (2%)Iron: 2.2 mg (12%)