Saucy and flavorful Cashew Chicken, this is a take-out fake-out that is so good you won't mind making it at home. Crnchy cashews, peppers, and broccoli, tender chicken, and a tasty sauce.
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- ⅛ tsp paprika
- 1.25 pounds boneless skinless chicken breasts diced into 1-inch pieces
- 3 tablespoons soy sauce low-sodium
- ¼ cup chicken stock
- 2 Tablespoon brown sugar
- 1 Tablespoon rice vinegar
- 1 tablespoon Chili garlic sauce
- 2 tablespoons fresh ginger root chopped fine
- 2 tablespoons sesame oil
- 1 tablespoon canola oil
- 2 cups broccoli florets
- 1 cup red bell peppers sliced into thin strips
- 2 cloves garlic finely minced
- 1 cup cashews unsalted dry-roasted whole
- ¾ cup green onions sliced
Pat chicken dry with a paper towel, and set aside.
Add cornstarch, salt, pepper, paprika and diced chicken, to a zip top bag, and shake to coat evenly. Set aside.
To a large skillet, over medium high heat, add the canola and sesame oils, and heat.
Once heated, but not smoking, add chicken, and cook for about 2 minutes, then flip and cook an additional 2-3 minutes until a golden brown on the exterior, and mostly cooked through.
Add the broccoli, bell peppers, and garlic to the skillet, and stir to combine.
Cook for 3 to 4 minutes until vegetables are crisp-tender and chicken is cooked through, only stirring occasionally.
Once vegetables are tender, add the cashews to the skillet and stir to combine.
Add the sauce over the top, coating evenly, and turn heat down to medium-low. Cook for 1 to 2 minutes until sauce starts to thicken.
Serve immediately, garnished with sliced green onion.
Calories: 536kcal | Carbohydrates: 31g | Protein: 40g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 91mg | Sodium: 1466mg | Potassium: 1070mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1715IU | Vitamin C: 94mg | Calcium: 67mg | Iron: 4mg