Cashew Chicken is my thai take-out go to. I wanted to create a super easy, one pan, much healthier version and this dish DELIVERS. Go ahead and follow me @redefinedmamma ON INSTAGRAM if you aren’t already 😊 Also, don’t forget to SAVE this easy and healthy cashew chicken and SHARE with a friend in need!
Approx 4 servings:
Per Serving:
Calories: 296, Fat: 14g, Total Carbs: 24g, Fiber: 4.5g, Net Carbs: 19.5g , Protein 24g
INGREDIENTS:
Olive oil Spray
3 green onions, chopped (separate white and green)
3 cloves of garlic (or 3 cubes frozen tjs garlic)
2 tsp grated ginger (or 2 cubes of tjs frozen ginger!)
1 red bell pepper, chopped
1 cup broccoli, broken into small florets
1 lb chicken thighs (can use chicken breasts too!)
1 tbsp corn starch
Salt and pepper
½ cup cashews
SAUCE:
3 tbsp coconut aminos
2 tbsp rice wine vinegar
1 tbsp coconut sugar (could use brown sugar too)
1 tbsp sesame oil
1 tbsp chili garlic sauce or paste (I only had paste in my fridge)
DIRECTIONS:
1. Heat a wok or heavy bottom frying pan over medium- high heat. Add olive oil spray when hot (I like to sprinkle some water on the olive oil and if it pops then it is ready to add ingredients).
2. Add white parts of scallions, garlic and ginger and stir quickly so it does not burn. Sauté until fragrant.
3. Add the chopped bell peppers and broccoli to the pan. Add 1-2 tbsp of water and cover the pan. Let pepper and broccoli steam for 10 min or until tender. Stirring 1-2 times to make sure its not burning/sticking.
4. Remove from pan and set aside.
5. Combine corn starch, salt and pepper to chopped chicken and coat chicken well.
6. Make the sauce by combining all sauce ingredients and whisk well.
7. Add a little more olive oil to pan. Add chicken and cook until browned and cooked through.
8. Once chicken is cooked, add back veggies, sauce and stir until well combined.
9. Add cashews and stir well.
10. Serve with rice and top with the green parts of the scallions
留言