Cashew Chicken Recipe
This scrumptious Cashew Chicken recipe with juicy chicken and crunchy cashews tastes better than takeout and comes together quickly, making it perfect for busy weeknights!
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.
Notes
Storage Tips
To store: Once cooled, place in airtight container or wrap well. Store in the refrigerator for up to 3 days.
To freeze: Allow to cool completely, then place in airtight, freezer safe container(s). Freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat in the microwave or oven until warmed throughout and serve.
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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
