Cashew Chicken is an easy way to make a one bowl meal that incorporates all of your protein and veggies into one dish. It is great for dinner and works really well as a meal prep for the week!
Prep Time: 25-30 minutes
3 tbsp cornstarch (can use arrowroot powder if paleo)
1/2 tsp salt
1/2 tsp pepper
1 1/4-1 1/2 lbs chicken breast, cut into 1 inch chunks
2 tbsp sesame oil
1 tbsp olive oil or avocado oil
2 cups broccoli florets
1 red bell pepper, diced
1 cup shelled edamame (I buy them frozen, no need to defrost, you can just add them to the skillet frozen)
2 garlic cloves, minced
1 cup unsalted cashews (if you have raw cashews, stick them in the toaster oven for a minute or two to get that roasted flavor)
3 tbsp low sodium soy sauce/tamari/coconut aminos
2 tbsp honey
1 tbsp rice vinegar
1 tbsp chili garlic sauce
3/4 tsp ground ginger
3 green onions, sliced thin
sesame seeds to garnish
optional: serve over rice or cauliflower rice
Place your chicken, cornstarch and salt and pepper in a large bag or container, seal and shake well to evenly coat.
Heat sesame oil and avocado/olive oil in a large skillet over medium high heat. Add your chicken and cook until it is browned on all sides and mostly cooked through, about 5 minutes.
Add the broccoli florets, red bell pepper and edamame. Cook for 4-5 minutes, stirring occasionally while you make the sauce.
Add the soy sauce, honey, rice vinegar, garlic sauce and ginger to a bowl or measuring cup and stir well to combine.
Add the cashews to the skillet, stir, and then add the sauce, stirring well to evenly coat.
Place portions into bowls or plates and sprinkle with chopped green onions and sesame seeds. Serve over rice, cauliflower rice or eat as is!
Recipe by Averie Cooks