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Thai Cashew Chicken

 

 

FITness: 553 calories, 18g fat, 57g carbs., 35g protein

Serves: 4

 

What You’ll Need for 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

     

  • How To:

  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.  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).

  6. Pour the sauce over the skillet and toss to coat. Enjoy immediately with brown rice.

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