{15 Minute} Cashew Chicken
An Asian classic, made quick and easy in your own kitchen!
Servings:4 servings
Ingredients
- 4 boneless skinless chicken breasts, cut into 1 inch pieces
- salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon corn starch
- 1 tablespoon rice vinegar
- 2 large bell peppers, (I used red and green)
- ½ medium white onion
- ½ teaspoon minced garlic
- ½ cup cashews
- 3-4 cups cooked brown rice, for serving
Sauce
- 1 cup water
- 2 tablespoons sugar
- 3 tablespoons soy sauce
- pinch of salt
- 2 tablespoons rice vinegar
- 1 tablespoon corn starch
Instructions
- Toast cashews in a pan over medium high heat 3-4 minutes until fragrant. Remove from heat and set aside.
- Preheat a large sauce pan over medium high heat. Season chicken with salt and pepper to taste. Add oil to pan. When oil is heated, add soy sauce, cornstarch, and rice vinegar. Add chicken and cook 5- 10 minutes or until cooked thoroughly, stirring throughout. Remove from pan and set aside.
- Whisk together all ingredients for the sauce. Add to the pan along with peppers, onion, and garlic. Cook until veggies are tender. Stir in chicken and cook another 2-3 minutes until chicken is reheated and coated in sauce. Serve over rice and top with cashews.
Notes
*If you love sauce (like I do!) then double the sauce recipe!
Nutrition
Calories: 838 kcal, Carbohydrates: 133 g, Protein: 40 g, Fat: 15 g, Saturated Fat: 3 g, Trans Fat: 1 g, Cholesterol: 72 mg, Sodium: 1153 mg, Potassium: 917 mg, Fiber: 4 g, Sugar: 11 g, Vitamin A: 2602 IU, Vitamin C: 107 mg, Calcium: 66 mg, Iron: 3 mg