I was craving some Oriental inspired food the other day, and this cashew chicken fits the bill perfectly. The chicken breast is coated with just a dusting of cornstarch (you can also use arrowroot starch or tapioca starch if you can’t have cornstarch). This gives it a crisp coating and helps to thicken the sauce. Since the chicken is cut into small pieces, it’s easy and fast to cook in a skillet. In order to keep the amount of oil down, I just added a little water (a couple of tablespoons) and a lid to the chicken to keep it from sticking. I also stirred it frequently. If you like your sauce to be a little spicier, add some more red pepper flakes, or omit them if you like it mild. You’ll fall in love with this tasty and easy cashew chicken. Serve it with some marinated cucumbers and a side of stir fried vegetables for a filling, delicious and beautiful meal.

Cashew Chicken

This delicious cashew chicken is gluten and dairy free. It’s easy to make and perfect for a busy weeknight. Serve with a side of Asian cucumber salad or stir fried vegetables.

Ingredients

  • 2 Tbsp olive oil
  • 2 lbs boneless, skinless chicken breast, cut into 1 inch pieces
  • 1 Tbsp cornstarch
  • 2 red bell peppers, cut into 1 inch pieces
  • 1 cup cashews
  • 1/2 bunch green onions, chopped
  • Sauce:
  • 1/3 cup soy sauce (gluten free if needed)
  • 1/4 cup rice vinegar
  • 2 Tbsp tomato paste
  • 3 Tbsp honey
  • 3 cloves garlic, minced
  • 1 Tbsp fresh ginger, grated
  • 1/4 – 1/2 tsp crushed red pepper, optional

Instructions

  1. Preheat the oil in a large skillet over medium heat.
  2. Toss the chicken in the cornstarch.
  3. Cook the chicken in the skillet for 5 – 8 minutes, or until nearly cooked through. (Add a little water to the pan if needed to keep the chicken from sticking while cooking it).
  4. While the chicken is cooking, mix the sauce ingredients together in a bowl.
  5. Add the bell peppers and cashews to the skillet. Cook for 2 minutes.
  6. Add the sauce to the pan and reduce to medium low.
  7. Simmer for 3 – 5 minutes, or until the sauce reaches desired consistency.
  8. Remove from the heat and garnish with the green onions before serving.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Diet tags: Reduced fat, Reduced carbohydrate, High protein, Gluten free

Number of servings (yield): 8

Culinary tradition: Thai

Calories: 247

Fat: 7

Protein: 31

Entire recipe makes 8 servings
Serving size is about 1 cup (4 oz chicken, with 1/4 cup bell peppers and cashews)
Each serving = 6 Smart Points/6 Points
PER SERVING: 247 calories; 7g fat; 2.5g saturated fat; 14g carbohydrates; 8g sugar; 31g protein; 1.4g fiber

2 Comments

  1. it was so nice brilliant for the whole family! Made with weight watchers fried rice.

  2. I made this tonight and I have got to thank you for such a delicious recipe! The garlic and ginger are amazing layers of flavor! Will definitely repeat this one!

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