Cashew Chicken

Name: Cashew Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 ¼ pounds boneless skinless chicken breasts; 2 tablespoons cornstarch; ¼ teaspoon kosher salt; ¼ teaspoon ground black pepper; 1 ½ tablespoons canola oil; 3 medium red bell peppers; 1 large head of broccoli; 1 bunch green onions; ⅔ cup dry roasted; cooked brown rice; ¼ cup reduced-sodium soy sauce; 3 tablespoons seasoned rice vinegar; 2 tablespoons honey; 1 tablespoon freshly grated ginger; 2 cloves garlic; ¼-½ teaspoon red pepper flakes

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Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 servings
Calories
553 kcal
Course
Main Course
Cuisine
Thai

Cashew Chicken

Iris Warren

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This easy cashew chicken recipe is ready in just 20 minutes! Juicy chicken, crisp veggies and a sweet, savory sauce make it delish.

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Ingredients

Servings

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

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Instructions

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.

Notes

TO STORE: Store leftover cashew chicken in an airtight storage container in the refrigerator for up to 4 days.
TO REHEAT: Rewarm gently in the microwave or on the stovetop over low heat.
TO FREEZE: Transfer leftovers to an airtight container or freezer bag. Place in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition Information

Show Details

Serving 1(of 4) with 1/2 cup prepared brown rice Calories 553kcal (28%) Carbohydrates 57g (19%) Protein 35g (70%) Fat 18g (28%) Saturated Fat 3g (15%) Cholesterol 75mg (25%) Fiber 8g (32%) Sugar 19g (38%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 553 kcal

% Daily Value*

Serving	1(of 4) with 1/2 cup prepared brown rice
Calories	553kcal	28%
Carbohydrates	57g	19%
Protein	35g	70%
Fat	18g	28%
Saturated Fat	3g	15%
Cholesterol	75mg	25%
Fiber	8g	32%
Sugar	19g	38%