Cashew Chicken
Ingredients
The Chicken
-
1 ½
lbs
boneless skinless chicken breasts, diced into 1-inch pieces
-
1
Tbsp
cornstarch
-
2
tsp
cornstarch
-
2 ½
Tbsp
olive oil
-
Salt and white or black pepper
The Sauce
-
6
Tbsp
low-sodium chicken broth or water
-
3 ½
Tbsp
hoisin sauce
-
1 ½
Tbsp
soy sauce
-
1 ½
Tbsp
rice vinegar
-
1
Tbsp
honey
-
½
tsp
sesame oil
The Vegetables
-
4
green onions, chopped
-
4
cloves
garlic, minced
-
1
Tbsp
fresh ginger, finely grated and peeled
-
2
cups
diced broccoli florets
-
1
medium
bell pepper, chopped
The Garnish
-
¾
cup
unsalted cashews, roughly chopped
-
sesame seeds, for serving (optional)
Instructions
- Toss chicken with 1 Tbsp cornstarch and cook half in a skillet until golden brown, then transfer to a plate.
- Add another ½ Tbsp oil to the skillet and cook the remaining chicken until done, then transfer to the plate.
- In a bowl, whisk together chicken broth, hoisin sauce, soy sauce, rice vinegar, honey, sesame oil, and remaining 2 tsp cornstarch until blended.
- Heat remaining 1 ½ Tbsp oil in the skillet and sauté green onions, garlic, ginger, broccoli, and bell pepper until tender.
- Pour in the sauce mixture and cook until thickened, adjusting with additional broth or water if necessary.
- Remove from heat and stir in the cooked chicken, veggies, and cashews to coat.
- Serve warm over rice, cauliflower rice, or quinoa, garnished with green onions and sesame seeds.
Nutrition Facts (estimated)
Servings
4
Calories
509
Total fat
25g
Total carbohydrates
29g
Total protein
44g
Sodium
830mg
Cholesterol
109mg
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