Thai Cashew Chicken
Ingredients
The Chicken and Vegetables
-
1 ¼
pounds
boneless skinless chicken breasts
-
2
tablespoons
cornstarch or arrowroot powder
-
¼
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
1 ½
tablespoons
canola oil
-
3
medium
red bell peppers
-
1
large head
broccoli
-
1
bunch
green onions
-
⅔
cup
dry roasted unsalted cashews
-
Cooked
brown rice or quinoa
for serving
The Sauce
-
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
Instructions
- Toss the chicken pieces with cornstarch, salt, and pepper in a small bowl.
- Heat oil in a large skillet over medium-high heat and sauté the chicken mixture until lightly browned.
- Add bell pepper, broccoli, and green onions, and continue cooking until the chicken is cooked through and vegetables are crisp-tender.
- Stir in the cashews and cook for an additional 30 seconds.
- Prepare the sauce by mixing soy sauce, rice vinegar, honey, ginger, garlic, and red pepper flakes in a bowl.
- Pour the sauce over the skillet and toss to coat.
- Serve immediately with brown rice or quinoa.
Nutrition Facts (estimated)
Servings
4 servings
Calories
553
Total fat
18g
Total carbohydrates
57g
Total protein
35g
Sodium
851mg
Cholesterol
75mg
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