How To Make Thai Cashew Chicken
Whip up this quick Thai Cashew Chicken in just 20 minutes. Tender chicken, crisp veggies, and crunchy cashew are tossed in a sweet and savory sauce.
Ingredients
For Cashew Chicken:
- 1¼ lbs chicken breasts, (about 2 large) boneless skinless, cut into bite-sized pieces
- 2 tbsp cornstarch, or substitute arrowroot powder
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 1½ tbsp canola oil
- 3 medium red bell peppers, seeded and cut into bite-sized pieces
- 1 large head of broccoli, (about 4 cups) cut into florets
- 1 bunch green onions, about 6 medium, thinly sliced
- ⅔ cup unsalted cashews, dry roasted
- brown rice, cooked or quinoa for serving
For Sauce:
- ¼ cup reduced-sodium soy sauce
- 3 tbsp seasoned rice vinegar
- 2 tbsp honey, plus additional to taste
- 1 tbsp ginger, freshly grated
- 2 cloves garlic, (about 2 tsp) minced
- ½ tsp red pepper flakes, plus additional to taste
Instructions
Cashew Chicken:
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In a small bowl, toss the chicken pieces with cornstarch, salt, and pepper.
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Heat the oil in a large skillet over medium-high. Once the oil is hot and shiny, add the chicken mixture and sauté for 4 minutes, just until lightly browned.
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Add bell pepper, broccoli, and green onions. Continue sautéing for about 5 additional minutes until the chicken is cooked through and the vegetables are crisp-tender.
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Stir in the cashews and cook for 30 additional seconds.
Sauce:
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While the chicken and vegetables are cooking, prepare the sauce. In a small bowl or large measuring cup, stir together the soy sauce, rice vinegar, honey, ginger, garlic, and red pepper flakes.
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Taste and add additional honey and/or red pepper flakes as desired. Pour the sauce over the skillet and toss to coat.
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Serve immediately with brown rice and enjoy.
Nutrition
- Sugar: 17g
- :
- Calcium: 114mg
- Calories: 553kcal
- Carbohydrates: 37g
- Cholesterol: 91mg
- Fat: 29g
- Fiber: 7g
- Iron: 5mg
- Potassium: 1193mg
- Protein: 40g
- Saturated Fat: 6g
- Sodium: 829mg
- Trans Fat: 1g
- Vitamin A: 3994IU
- Vitamin C: 251mg
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