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Quick and Easy Cashew Chicken
Quick and Easy Cashew Chicken is better than takeout! Asian chicken with cashew and vegetables in one delicious sauce! Quick, easy and flavorful!
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Main Dish
Cuisine:
Asian
Keyword:
cashew chicken
Servings:
4
people
Calories:
300
kcal
Author:
Anna
Ingredients
1
tablespoon
olive oil
1 and ½
pounds
skinless bone-less chicken breast
cut into bite size pieces
½
teaspoon
salt
¼
teaspoon
black pepper
¾
cup
cashews
½
cup
edamame beans
1
medium red bell pepper
chopped
¼
cup
honey
¼
cup
reduced-sodium soy sauce
2
tablespoons
rice vinegar or apple cider vinegar
or lemon juice
2
cloves garlic
minced
2
tablespoons
sweet chili sauce
½
teaspoon
ground ginger
1
tablespoon
cornstarch
2 and ½
cups
broccoli
steamed
US Customary
-
Metric
Instructions
Heat up oil in a saucepan. Add chicken and season with salt and pepper. Cook until done.
In a measuring cup or small mixing bowl, whisk together honey, soy sauce, vinegar, minced garlic, chili sauce, ginger and cornstarch. Set aside.
Add chopped pepper and cashews to chicken. Cook 2 to 3 minutes. Add edamame beans. Stir.
Add sauce to chicken and cook until the sauce thickens, about 3 to 4 minutes. Remove from heat.
Serve cashew chicken with steamed broccoli.
Notes
I tested this recipe with lemon juice and apple cider vinegar and both work great. Use what you have on hand.
You can skip edamame beans or sub with a vegetable of choice.
If you are missing the rice or want to turn this dish into a rice bowl but keep it grain-free.
Nutrition
Calories:
300
kcal
|
Carbohydrates:
36
g
|
Protein:
7
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Sodium:
913
mg
|
Potassium:
346
mg
|
Fiber:
2
g
|
Sugar:
24
g
|
Vitamin A:
930
IU
|
Vitamin C:
39.6
mg
|
Calcium:
27
mg
|
Iron:
2.6
mg