Easy Cashew Chicken
Servings: 2 -3 servings
Calories: 466kcal
Ingredients
- 1 cup rice jasmine, brown, or instant for quicker prep
- 1 - 1.25 lbs. boneless skinless chicken breast or thighs cut into 1 inch pieces.
- 2 tablespoon cornstarch
- salt and pepper to taste
- 1 tablespoon canola oil
- 1 tablespoon sesame oil
- ½ cup chicken broth
- 2 tablespoon hoisin sauce found in most grocery stores in the Asian section
- 1 tablespoon honey
- 2 teaspoon low-sodium soy
- ½ teaspoon rice vinegar optional- I'm not a fan, so I make mine without
- ½ teaspoon fresh ginger minced (or ¼ teaspoon ground ginger)
- ½ teaspoon corn starch
- ½ red bell pepper cut into strips</span>
- 2 stalks celery sliced
- ½ cup sliced water chestnuts
- ¼ cup roasted cashews
- 2 green onions green portion sliced for garnish
Instructions
- Cook rice according to package directions. Set aside
- In a medium bowl combine 2 Tbsp. cornstarch, salt and pepper. Add chicken and toss to coat.
- In a large skillet heat canola and sesame oil over medium-high heat.. Add chicken and cook until golden brown and chicken is almost finished cooking. (approx. 6-8 min.)
- While chicken is cooking, wisk together chicken broth, hoisin, honey, soy sauce, rice vinegar (if using), ginger and ½ teaspoon corn starch.
- When chicken is just about finished cooking add hoisin sauce mix and toss to coat . Cook for a minute or so until sauce starts to thicken. Add red bell peppers, celery, water chestnuts and cashews and mix to coat. Cook for an additional 1-2 min. until vegetables are cooked to your taste (I like them a little crispy so I cook for only about 1 min.)
- Serve over rice, and garnish with sliced green onions.
Notes
* ingredients for sauce make enough to coat chicken and vegetables, if you prefer more sauce to serve over the rice, you may want to double to amounts listed.
Nutrition
Serving: 1serving | Calories: 466kcal | Carbohydrates: 33.5g | Protein: 38.8g | Fat: 19g | Saturated Fat: 3.2g | Cholesterol: 94mg | Sodium: 297.6mg | Fiber: 2.2g | Sugar: 2.8g