Healthy Cashew Chicken Recipe
Make a healthy and flavorful dinner in less than 20 minutes with this Healthy Cashew Chicken recipe with peppers and broccoli.
Servings: 4 servings
Ingredients
- 4 boneless skinless chicken breasts chopped into 1 inch pieces
- 1 cup red bell pepper diced
- ½ cup green bell pepper diced
- 2 cups broccoli florets
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 1 tablespoon rice wine vinegar or apple cider vinegar
- 2 tablespoons coconut aminos or low sodium soy sauce
- 1 teaspoon honey
- 1 tablespoon extra virgin olive oil
- 1 tablespoon black sesame seeds
- 2 ½ tablespoons tapioca flour
- ¼ cup raw cashews
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium heat with extra virgin olive oil.
- Place chopped chicken in a bowl with 2 tablespoons of tapioca flour. Stir to coat the chicken, add salt and pepper then transfer it to a skillet keeping the chicken spaced out enough so they won't stick together. Depending on the size of your skillet, you may need to work in batches.
- Cook 5-7 minutes until chicken is cooked through then transfer to a plate.
- To the skillet, add broccoli florets, bell peppers, garlic and ginger. Stir to combine then let the veggies cook 4-5 minutes until tender.
- While the veggies cook, place honey, soy sauce, rice wine vinegar and 1/2 tablespoon of tapioca flour in a bowl and whisk together.
- Pour the sauce over the veggies then add the chicken back to the pan with the cashews. Stir to combine cooking another 2-3 minutes to heat through.
Notes
- Arrange the chicken in a single layer in the bottom of the skillet without overcrowding it. Overcrowded chicken will steam and won’t have the golden, crispy outside that adds flavor and crunch to chicken stir-fries.
- Be sure your skillet is hot before you add the chicken! This helps form the crispy crust on the outside without overcooking the meat.
- The tapioca starch on the outside of the chicken helps tenderize the meat so it stays moist and tender on the inside, but crispy on the outside. Corn starch or arrowroot powder can be used instead.
- Store leftover cashew chicken in an airtight container in the refrigerator for up to 5 days.
- Serve your cashew chicken over rice, cauliflower rice or quinoa for a balanced meal.
Nutrition
Serving: 1serving | Calories: 293kcal | Carbohydrates: 19g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 324mg | Potassium: 785mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1553IU | Vitamin C: 105mg | Calcium: 58mg | Iron: 2mg