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Skip take-out and make this delicious Cashew Chicken dish at home. Tender chicken is tossed in a homemade garlicky soy sauce, and on the table in 30 minutes. Serve with brown rice, white rice or cauliflower rice.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
1-1/2 - 2 pounds skinless boneless chicken breasts, cut into bite-sized piece
salt and pepper, to taste
1 tablespoon salted butter
1 teaspoon olive oil
2 teaspoons garlic, minced
3/4 cup chicken stock
1/4 cup low sodium soy sauce
3 tablespoons hoisin sau
1-1/2 tablespoon rice vinegar
2 tablespoons cornstarch
3/4 cup unsalted cashews
sliced green onions for garnish, optional
In a small bowl, whisk together the chicken stock, soy sauce, hoisin sauce, rice vinegar and cornstarch until cornstarch has dissolved. Set aside.
In a large skillet, heat the butter and oil over medium-high heat. Season chicken with salt and pepper. When the butter has melted, add half the chicken in a single layer (not to overcrowd). Cook chicken until golden brown and cooked through. Transfer to a plate. Cook second batch of chicken and push off to one side of the pan. Add garlic to the pan and cook for 30 seconds, until fragrant.
Add the first batch of chicken back into the pan. Pour sauce over and mix until chicken is well coated. Turn the heat to low and cook until the sauce has thickened. Stir in cashews. Garnish with green onions and serve over brown rice, white rice or cauliflower rice if desired.
Calories: 331kcal | Carbohydrates: 13g | Protein: 37g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 721mg | Potassium: 731mg | Fiber: 1g | Sugar: 4g | Vitamin A: 105IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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