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Easy Cashew Chicken Recipe
Easy Cashew Chicken recipe is a quick, takeout-at-home Chinese chicken dinner that's so faster and better-for-you than getting takeout!
Course
Main Course
Cuisine
Chinese
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
8
servings
Calories
251
kcal
Author
Kate @ I Heart Eating
Ingredients
1/2
cup
rice wine vinegar
1/2
cup
hoisin sauce
1/2
cup
lite soy sauce
1/4
cup
water
2
tablespoons
cornstarch
1
tablespoon
granulated sugar
4
stalks celery
1
red bell pepper
3
pounds
boneless, skinless chicken breast
2
tablespoons
vegetable oil
3
cloves
garlic
minced
1
tablespoon
grated and peeled fresh ginger
cashews
green onions
optional
Instructions
Stir together vinegar, hoisin, soy sauce, water, cornstarch, and sugar. Set aside.
Heat large, deep skillet or wok over medium-high heat.
Meanwhile, dice celery and bell pepper. Set aside.
Cut chicken into bite-sized pieces. Set aside.
Add vegetable oil to hot skillet and swirl to coat.
Place garlic and ginger in skillet, and cook, stirring continuously, for 30 seconds.
Place chicken in skillet and cook until chicken is mostly cooked through.
Add celery and bell pepper, and continue cooking for 3-4 minutes.
Stir in sauce, and toss to coat chicken and veggies.
Serve over rice topped with cashews and sliced green onions, if desired.
Notes
Soy sauce:
I like to use the reduced-sodium soy sauce (lite soy sauce) in this recipe. Feel free to use regular if you prefer.
Vegetables
: You can add an additional bell pepper or sliced onion if you'd like to add more veggies to the recipe.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
251
kcal
|
Carbohydrates:
9
g
|
Protein:
38
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Cholesterol:
109
mg
|
Sodium:
1279
mg
|
Potassium:
766
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
605
IU
|
Vitamin C:
22
mg
|
Calcium:
26
mg
|
Iron:
1.2
mg