Cashew Chicken

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 472kcal

Equipment

  • nonstick pan

Ingredients

  • 2 tbsp Cornstarch
  • 1 tbsp Brown sugar
  • 1 cup Chicken broth
  • 2 tbsp Reduced-sodium soy sauce
  • 3 tbsp Extra-virgin olive oil
  • 1 pound Chicken breast boneless skinless cut into 1-inch pieces
  • 8 oz Mushrooms sliced
  • 8 oz Snow peas
  • 4 oz Water chestnuts drained
  • 1 tsp Fresh ginger grated
  • 3 Scallions sliced
  • 1/2 cup Cashews

Instructions

  • Mix the cornstarch, brown sugar, chicken broth, and soy sauce in a bowl until smooth.
  • In a nonstick pan, heat 1 tablespoon of oil over medium-high heat; stir-fry the chicken until no longer pink. Remove from the pan and set aside.
  • In the same pan, heat remaining oil over medium-high heat; stir-fry mushrooms, water chestnuts and ginger, about 3-5 minutes. Add in snow peas and saute 1 minute more.
  • Stir in broth mixture and green onions; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes.
  • Stir in chicken and cashews and cook another 1 - 2 minutes. Serve over rice.

Nutrition

Calories: 472kcal | Carbohydrates: 30g | Protein: 33g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 1026mg | Potassium: 1016mg | Fiber: 5g | Sugar: 9g | Vitamin A: 740IU | Vitamin C: 43mg | Calcium: 52mg | Iron: 4mg

Cashew Chicken

No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 472 kcal

Equipment

  • nonstick pan

Ingredients
  

  • 2 tbsp Cornstarch
  • 1 tbsp Brown sugar
  • 1 cup Chicken broth
  • 2 tbsp Reduced-sodium soy sauce
  • 3 tbsp Extra-virgin olive oil
  • 1 pound Chicken breast boneless skinless cut into 1-inch pieces
  • 8 oz Mushrooms sliced
  • 8 oz Snow peas
  • 4 oz Water chestnuts drained
  • 1 tsp Fresh ginger grated
  • 3 Scallions sliced
  • 1/2 cup Cashews

Instructions
 

  • Mix the cornstarch, brown sugar, chicken broth, and soy sauce in a bowl until smooth.
  • In a nonstick pan, heat 1 tablespoon of oil over medium-high heat; stir-fry the chicken until no longer pink. Remove from the pan and set aside.
  • In the same pan, heat remaining oil over medium-high heat; stir-fry mushrooms, water chestnuts and ginger, about 3-5 minutes. Add in snow peas and saute 1 minute more.
  • Stir in broth mixture and green onions; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes.
  • Stir in chicken and cashews and cook another 1 - 2 minutes. Serve over rice.

Nutrition

Calories: 472kcalCarbohydrates: 30gProtein: 33gFat: 26gSaturated Fat: 5gCholesterol: 73mgSodium: 1026mgPotassium: 1016mgFiber: 5gSugar: 9gVitamin A: 740IUVitamin C: 43mgCalcium: 52mgIron: 4mg
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