I run a lot of cooking classes and meal prep workshops and one of the all time favourite, simple, healthy dishes is this Easy & Delicious Cashew Chicken Recipe.
Get really creative with what vegetables that you add in, make this recipe work for you. The best part of this recipe is you can have dinner on the table in under 20 minutes meaning that no time to cook is no longer an excuse.
Cashew chicken is a Chienese-American dish that combines chicken, vegetables, cashews and a delicious light brown stir-fry sauce or garlic sauce. I like it better than take-out because that way you know exactly what is in your food and you can customize it to your personal preference and nutritional needs. My kids and husband enjoy this dish served over brown rice and I enjoy mine over cilantro cauliflower rice.
This recipe is:
- Gluten-free (if you use Tamari and avoid soy sauce)
- Dairy-free
- Low in carbs if you serve with cauliflower rice
- You can make it nut-free by substituting cashews for sesame seeds
If you want to make this recipe vegan or plant-based substitute chicken for 2 (16oz.) cans of chickpeas, drained and rinsed.
The Recipe
PrintCASHEW CHICKEN
Makes: 3-5 servings
Prep Time: 10 minutes
Cook Time: 10-15 minutes
Ingredients
2 tablespoon olive oil (divided)
1 tablespoon minced garlic
1 teaspoon minced ginger
1/2 yellow onion, diced
4 boneless skinless chicken breast, cubed (or 2 cans of chickpeas)
3 cups chopped broccoli florets
1 red pepper, diced
1 green bell pepper, diced
1 tablespoon rice wine vinegar
3 tablespoons tamari or soy sauce
½ tablespoon Sriracha (optional)
1 tablespoon sesame oil
1 tablespoon corn starch (or arrowroot powder)
1/2 cup cashews
Directions
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Heat a pan over low heat and toast the cashews for 1-2 minutes until they start to lightly brown and become fragrant. Remove and set aside.
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Dice chicken into 1- inch chunks. Cut onion and pepper into equal large chunks.
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In a large skillet add oil over medium heat, add in garlic, ginger, onion and chicken and cook through about 5 minutes. Once chicken is cooked remove from pan and set aside in medium sized bowl.
- In large skillet over medium heat add 1 tablespoon olive oil, chopped broccoli florets, diced red and green pepper. Cook for 5 minutes until vegetables soften. Add the cooked chicken back in with the cooked vegetables.
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Add in tamari or soy sauce, rice wine vinegar, Sriracha, sesame oil and cashews. Cook on high and reduce down until sticky consistency.
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Serve in bowl, top with sesame seeds, sesame oil and corn starch. Stir over medium heat until sauce thickens.
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Once sauce is thickened add cashews and Serve over basmati or cauliflower rice.
If you make this recipe I would love to hear what you think in the comments below or don’t forget to tag me over on Instagram @pam_rocca, love seeing what you guys are making and enjoying.
If you know someone who would love this recipe I would so appreciate you sharing it with them. Because who doesn’t love free healthy recipes? am I right?
Happy Cooking,
