Description
A lighter version of the classic cashew chicken dish, featuring lean chicken and fresh vegetables.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 1 cup broccoli florets
- 1/2 cup low-sodium soy sauce
- 1/4 cup chicken broth
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1/4 cup unsalted cashews
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
- Cooked brown rice, for serving
Instructions
- Toss the chicken pieces with a pinch of salt and pepper.
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- Add the onion, bell pepper, and broccoli to the skillet. Cook until vegetables are tender-crisp, about 5 minutes.
- In a small bowl, whisk together the soy sauce, chicken broth, rice vinegar, honey, ginger, and garlic.
- Pour the sauce mixture into the skillet with the vegetables. Bring to a simmer.
- Return the cooked chicken to the skillet.
- Stir the cornstarch slurry and pour it into the simmering sauce. Cook, stirring constantly, until the sauce thickens slightly.
- Stir in the cashews.
- Serve immediately over brown rice.
Notes
- For lower sodium content, use tamari instead of soy sauce.
- You can substitute other vegetables like carrots or snap peas.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving (without rice)
- Calories: 320
- Sugar: 8
- Sodium: 450
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 35
- Cholesterol: 90
Keywords: cashew chicken, skinny, healthy stir-fry, low fat chicken, asian recipe