Cashew Chicken Recipe
This Cashew Chicken recipe makes a favorite quick and easy recipe perfect for busy weeknights! Ready and on the table faster than takeout!
Servings: 6
Ingredients
- 4 boneless skinless chicken breasts cut into 1 1/2 inch pieces
- 1/4 cup cornstarch or arrowroot powder, optional
- 2 tablespoons olive oil or coconut oil or butter
- 1/2 cup soy sauce or coconut aminos
- 1/4 cup rice wine vinegar
- 1/4 cup tomato paste
- 3 tablespoons honey
- 3 cloves garlic minced
- 3 teaspoons grated fresh ginger or 1 1/2 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes
- 1 1/2 cups raw cashews
- 1/2 teaspoon ground black pepper
- 1/2 cup chopped green onion optional
Instructions
- Add chicken pieces and cornstarch or arrowroot powder, if using, to a medium bowl and toss gently with a fork to make sure chicken is well coated.
- Melt coconut oil or butter in a medium skillet set over medium heat. Add chicken and cook until browned, about 5 minutes.
- Meanwhile, stir together soy sauce or coconut aminos, rice wine vinegar, tomato paste, honey, garlic, ginger, and red pepper flakes. Pour sauce over chicken and stir in cashews until well combined. Cook, stirring occasionally, until chicken has cooked through and the sauce has thickened, about 5 minutes.Stir in black pepper and green onions.
- Remove skillet from heat and serve over rice, zucchini noodles, broccoli and top with additional chopped green onions, if desired.
Nutrition
Calories: 370kcal | Carbohydrates: 25g | Protein: 22g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 181mg | Potassium: 608mg | Fiber: 1g | Sugar: 11g | Vitamin A: 240IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 2.8mg
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