Quick Cashew Chicken

Description

Gonna be a good day... over rice!!

Details

Cooking Time:		20
Recipes Makes:		4
Calories:		553
Carbs:		57.3
Fat:		18
Protein:		35.1

Ingredients

FOR THE CASHEW CHICKEN:

• 1 1/4 pounds boneless, skinless chicken breasts (about 2 large), cut into bite-sized pieces
• 2 tablespoons cornstarch (or substitute arrowroot powder)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 1/2 tablespoons canola oil
• 3 medium red bell peppers, seeded and cut into bite-sized pieces
• 1 large head of broccoli, cut into florets (about 4 cups)
• 1 bunch green onions (about 6 medium), thinly sliced
• 2/3 cup dry roasted, unsalted cashews
• Cooked brown rice or quinoa, for serving

FOR THE SAUCE:

• 1/4 cup reduced-sodium soy sauce
• 3 tablespoons seasoned rice vinegar
• 2 tablespoons honey, plus additional to taste
• 1 tablespoon freshly grated ginger
• 2 cloves minced garlic (about 1 teaspoon)
• 1/4-1/2 teaspoon red pepper flakes, plus additional to taste

Directions

1. In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper.
2. 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.
3. Add the bell pepper, broccoli, and green onions. Continue sautéing until the chicken is cooked through and the vegetables are crisp-tender, about 5 additional minutes.
4. Stir in the cashews and cook for 30 additional seconds.
5. While the chicken and vegetables are cooking, prepare the sauce.
6. In a small bowl or large measuring cup, stir together the soy sauce, rice vinegar, 2 tablespoons honey, ginger, garlic, and 1/4 teaspoon red pepper flakes. Taste and add additional honey and/or red pepper flakes as desired (I added an additional 1/4 teaspoon red pepper flakes).
7. Pour the sauce over the skillet and toss to coat.
8. Enjoy immediately with brown rice.

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