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.
2lbsboneless - (skinless chicken breast, cut into 1 inch pieces)
1Tbspcornstarch
2red bell peppers - (cut into 1 inch pieces)
1cupsnap peas
½cupcarrots - (shredded)
2cupsbroccoli florets
1cupcashews
½bunch green onions - (chopped)
Sauce:
⅓cupsoy sauce - (gluten free, if needed)
¼cuprice vinegar
2Tbsptomato paste
3Tbsphoney
3clovesgarlic - (minced)
1Tbspfresh ginger - (grated)
½tspcrushed red pepper - (optional)
Instructions
Preheat the oil in a large skillet over medium heat.
Toss the chicken in the cornstarch.
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).
While the chicken is cooking, mix the sauce ingredients together in a bowl.
Add the vegetables and cashews to the skillet. Cook for 2 minutes.
Add the sauce to the pan and reduce to medium low.
Simmer for 3 – 5 minutes, or until the sauce reaches desired consistency.
Remove from the heat and garnish with the green onions before serving.
Notes
The entire recipe makes 8 servingsThe serving size is about 1 cup
Nutrition
Nutrition Facts
Cashew Chicken Recipe
Amount per Serving
Calories
315
% Daily Value*
Fat
14.4
g
22
%
Saturated Fat
2.1
g
13
%
Cholesterol
73
mg
24
%
Sodium
666
mg
29
%
Potassium
674
mg
19
%
Carbohydrates
18.2
g
6
%
Fiber
1.5
g
6
%
Sugar
9.7
g
11
%
Protein
28.1
g
56
%
Calcium
20
mg
2
%
Iron
2.2
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.