Thai Cashew Chicken Ingredients

Thai Cashew Chicken Ingredients

Thai Cashew Chicken Ingredients


  • 1 1/4 pounds boneless, skinless chicken breasts (about 2 large), cut into bite-sized pieces
    2 tablespoons cornstarch (or substitute arrowroot powder)
    1/4 teaspoon kosher salt
    1/4 teaspoon black pepper
    1 1/2 tablespoons canola oil
    3 medium red bell peppers, seeded and cut into bite-sized pieces
    1 large head of broccoli, cut into florets (about 4 cups)
    1 bunch green onions (about 6 medium), thinly sliced
    2/3 cup dry roasted, unsalted cashews
    Cooked brown rice or quinoa, for serving

  • 1/4 cup reduced-sodium soy sauce
    3 tablespoons seasoned rice vinegar
    2 tablespoons honey, plus additional to taste
    1 tablespoon freshly grated ginger
    2 cloves minced garlic (about 1 teaspoon)
    1/4-1/2 teaspoon red pepper flakes, plus additional to taste
  • Directions:
  • In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper.
  • Heat the oil in a large skillet over medium high. Once the oil is hot and shiny, add the chicken mixture and sauté for 4 minutes, just until lightly browned.
  • Add the bell pepper, broccoli, and green onions. Continue sautéing until the chicken is cooked through and the vegetables are crisp-tender, about 5 additional minutes.
  • Stir in the cashews and cook for 30 additional seconds.
  • While the chicken and vegetables are cooking, prepare the sauce. In a small bowl or large measuring cup, stir together the soy sauce, rice vinegar, 2 tablespoons honey, ginger, garlic, and 1/4 teaspoon red pepper flakes.
  • Taste and add additional honey and/or red pepper flakes as desired (I added an additional 1/4 teaspoon red pepper flakes).
  • Pour the sauce over the skillet and toss to coat. Enjoy immediately with brown rice.

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