Cashew Chicken

Name: Cashew Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1¼ lb boneless skinless chicken breasts ((about 2 large), cut into bite-sized pieces); 2 tbsp cornstarch (or substitute arrowroot powder); ¼ tsp kosher salt; ¼ tsp ground black pepper; 1½ tbsp 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); ¼ cup reduced-sodium soy sauce; 3 tbsp seasoned rice vinegar; 2 tbsp honey (plus additional to taste); 1 tbsp freshly grated ginger; 2 clove garlic (minced (about 2 teaspoons)); ¼–½ tsp red pepper flakes (plus additional to taste)

By Erin Clarke · WellplatedPublic

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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.

Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 4

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Recipe source

This recipe was taken from Cashew Chicken · by Erin Clarke. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

570 gboneless skinless chicken breasts ((about 2 large), cut into bite-sized pieces)
2 tbspcornstarch (or substitute arrowroot powder)
0.25 tspkosher salt
0.25 tspground black pepper
1.5 tbspcanola oil
3medium red bell peppers (seeded and cut into bite-sized pieces)
1large head of broccoli (cut into florets (about 4 cups))
1 bunchgreen onions (about 6 medium, thinly sliced)
0.67 cupdry roasted (unsalted cashews)
—Cooked brown rice ( or quinoa for serving)
0.25 cupreduced-sodium soy sauce
3 tbspseasoned rice vinegar
2 tbsphoney (plus additional to taste)
1 tbspfreshly grated ginger
2 clovegarlic (minced (about 2 teaspoons))
0.25–0.5 tspred pepper flakes (plus additional to taste)

Steps

1
In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper.
2
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.
3
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.

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Per portion

Calories: ~79.9 kcal
Protein: ~34.5 g
Fat: ~8 g
Carbs: ~14.4 g
Fiber: ~1.5 g
Sodium: ~751.7 mg

2 ingredients still need USDA food links. ground black pepper, green onions (about 6 medium, thinly sliced), dry roasted (unsalted cashews), Cooked brown rice ( or quinoa for serving) are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Meat
Tree nuts
Soy
Sesame

Partial · 13/16 ingredients linked