Quick Cashew Chicken
Equipment
- Wok or large deep skillet
Ingredients
- 2 large chicken breasts chuncked
- 1 large red bell pepper chopped
- 3 large shallots diced
- 3 large garlic cloves minced
- 1 Tbsp fresh ginger minced
- 4 cups broccoli florets
- 2 cups matchstick carrots
- 1 cup unsalted cashews
- 2 Tbsp avocado oil
- 1 Tbsp sesame oil
- 1 Tbsp rice wine vinegar
- ⅓ cup low sodium soy sauce
- ¼ cup honey
- 2 tsp fish sauce
- sesame seeds for garnish
Instructions
- Cooking in a wok is quick work, so make sure everything is chopped up and immediately ready to go into the wok.
- Drizzle wok with 1 Tbsp of avocado oil and add in the chicken. Cook thoroughly. Season with ground black pepper and then remove from the wok temporarily.
- Again drizzle in the other Tbsp of avocado oil and the sesame oil. Add in the broccoli florets and the bell pepper. These vegetables take a little longer to cook, stir and toss for 5 minutes until the broccoli begins to tender and the color of the broccoli and pepper are bright.
- Add in the cashews, carrots, shallot, garlic, and ginger and saute for another 3-4 minutes; stirring often so the vegetables don't burn on the bottom of the wok. Add back in the chicken.
- Stir the vegetables and chicken to combine, then add in the soy sauce, rice wine vinegar, fish sauce, and honey. If you have Mike's Hot Honey, then that is even better! If you only have regular honey and you want a spicy kick, add in some sriracha sauce. Saute for another couple of minutes to let the flavors meld. Then serve immediately over sticky rice or noodles.
Nutrition
Serving: 1cupCalories: 369kcalCarbohydrates: 25gProtein: 28gFat: 18gSaturated Fat: 3gCholesterol: 48mgSodium: 774mgPotassium: 710mgFiber: 5gSugar: 18gVitamin A: 7140IUVitamin C: 93mgCalcium: 66mgIron: 3mg
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