A Healthy Take On Cashew Chicken

One of my husband’s favorite meals to get when we order from a Chinese restaurant is cashew chicken. And while I love the taste of it, I know that the sauces and oils aren’t so healthy, so I usually stick with my cleaner staple of steamed veggies and tofu with brown rice. I swear it tastes good and I actually enjoy it, but when I came across this delicious looking, homemade and simple recipe from @erinliveswhole I was wanted to give it a try, and my husband liked it so much you would think I never cooked a meal for him 😆.

I vetted the recipe, because if it’s too long or involved I immediately move on to the next one, but this had just enough to challenge me in a good way.

Once the prep is done, it’s really easy to throw together and cook up, and it’s definitely a crowd pleaser.

---

CASHEW CHICKEN INGREDIENTS

• Chicken Breasts – Dice up 1.5 pounds of boneless, skinless chicken breasts into bite-sized cubes.

• Olive Oil – You will use olive oil to cook the chicken and veggies; I used about two tablespoons.

• Red Bell Pepper – Dice up a large red bell pepper into 1-inch cubes.

• Broccoli – This adds fiber, nutrition, and color to the dish, add about two cups of chopped broccoli.

• Garlic – Fresh garlic will have a more powerful flavor, so add three cloves of garlic

• Ginger – Just like the garlic, use fresh ginger, about two teaspoons.

• Water Chestnuts – Add water chestnuts for their crunch and earthy flavor, about 1/2 a cup.

• Cashews – These are essential for cashew chicken! Add 3/4 a cup of unsalted cashews.

  CHINESE SAUCE INGREDIENTS

  • Soy Sauce – For the unmistakable umami flavor, add 1/3 a cup.

  • Sesame Oil – This adds a nutty undertone to the sauce, you only need 1.5 tablespoons.

  • Rice Wine Vinegar – For an understated tanginess, add 1/4 a cup.

  • Honey – The honey is a sticky sugar that sweetens the entire dish, so add three tablespoons.

  • Cornstarch (or Arrowroot Powder) – You’ll need this in order to thicken the sauce, so mix three tablespoons with 3/4 a cup of water.

  • Directions

  • Dice your chicken breasts into bite-size pieces. You’ll do the same for the broccoli and the peppers and then set them aside.

  • Prepare the sauce next by whisking together all of the ingredients. You’ll then set them aside until you’re ready to add to your chicken mixture.

  • In a hot pan, heat 1 tbsp oil and cook your chicken breasts until almost all the way cooked. Take them out and then add 1 tbsp oil to the pan and throw the bell pepper and broccoli in.

  • When it’s almost all the way cooked, add in the garlic and ginger. Then stir in the sauce and let it thicken. Once it starts to thicken, stir in the chicken and cashews. Cook for a few more minutes until thickened.

    Serve over rice and enojy!