It’s been about 10,000 years since I last posted a take out recipe. This cashew chicken recipe actually used to be a favorite of ours, but I totally forgot about for the longest time. The first time I made it, we had it two days in a row. That’s pretty serious stuff, people. I love making my own take out at home so I can control how much salt and fat goes into the recipe. I also like to add in lots of extra veggies when I make my favorite take out dishes at home.
I made some fried rice on the side, but really, I didn’t really want/need the rice at all. The chicken and veggies on their own are all you need which makes this a great dish to make for all you low-carbers. And for all your vegetarians, omit the chicken and use tofu or just load up on more veggies! And while it may seem like a lot of ingredients, it actually comes together in about 30 minutes which is perfect for a weeknight meal. The sauce is perfect, just a touch of sweetness from the honey with a little kick from the Sriracha. This one is definitely a keeper!
- 2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon canola oil
- 1 tablespoon sesame oil
- 2 cups broccoli florets, rinsed
- 2 garlic cloves, minced
- 1 medium yellow onion, finely chopped
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 cup dry-roasted cashews, unsalted
- 1 tablespoon rice vinegar
- 3 tablespoons honey
- 2 ttablespoons low-sodium soy sauce
- 1 tablespoon Sriracha (hot chili sauce)
- In a bowl, combine the cubed chicken, cornstarch, salt and pepper. Toss until the chicken is well-coated.
- Heat a large skillet on medium heat. Add the canola oil and the sesame oil. Add the chicken and cook for approximately 5 minutes or until the chicken turns a light golden brown.
- Add the broccoli, red pepper, onion, and edamame (or peas) to the chicken and cook until crisp-tender and the chicken is cooked thoroughly.
- While the veggies and chicken are cooking, combine the rice vinegar, honey, soy sauce, garlic, and sriracha in a bowl. Whisk together until well-combined. Add the cashews to the pan. Pour the mixture on the chicken and veggies and toss to coat.
Amount Per Serving: Calories: 216Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 13mgSodium: 670mgCarbohydrates: 31gFiber: 4gSugar: 18gProtein: 8g