Cashew Chicken and Vegetables Recipe
We love the moist chicken pieces, crunchy cashews, and loads of veggies. You could even add in more to your liking. It's all covered in a sauce that is out of this world. Be sure to get this on your dinner rotation.
Serving6 servings
Ingredients
- 5 boneless, skinless chicken breasts
- 2 Tablespoons cornstarch, divided
- 4 Tablespoons olive oil, divided
- ½ cup chicken broth
- 5 Tablespoons hoisin sauce
- 2½ Tablespoons soy sauce
- 2½ Tablespoons rice vinegar
- ½ teaspoon sesame oil
- 1½ Tablespoons honey
- 4 green onions, sliced
- 2 teaspoon minced garlic
- 1 red bell pepper, diced
- 1½ cups broccoli, chopped
- 1 cup cashews, lightly salted
- 1 teaspoon sesame seeds
- 3 cups cooked rice
Instructions
- Dice your chicken breasts into bite sized pieces and place in a mixing bowl. Add in 1 Tablespoon cornstarch and stir to cover all pieces.
- Place chicken in a skillet with 2 Tablespoons of olive oil and cook over medium heat until cooked through. The chicken will start to brown a little. Place chicken on plate and set aside.
- In another bowl mix together the chicken broth, hoison sauce, soy sauce, rice vinegar, sesame oil, honey, and 1 Tablespoon corn starch. Whisk together well.
- Heat 2 Tablespoons oil in the skillet over medium heat and add the green onions, minced garlic, broccoli, and red pepper. Cook until tender.
- After the veggies are cooked, transfer them to another plate.
- Add the sauce to the skillet and bring to a boil, stirring constantly until the sauce thickens.
- Remove from heat and add in the chicken, veggies, and cashews. Stir until everything is covered in the sauce.
- Sprinkle sesame seeds on top.
- Serve over a bed of cooked rice.
Nutrition
Calories: 496 kcal · Carbohydrates: 46 g · Protein: 28 g · Fat: 23 g · Saturated Fat: 4 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 13 g · Trans Fat: 1 g · Cholesterol: 61 mg · Sodium: 829 mg · Potassium: 710 mg · Fiber: 3 g · Sugar: 11 g · Vitamin A: 872 IU · Vitamin C: 50 mg · Calcium: 51 mg · Iron: 3 mg