Healthy Cashew Chicken
This healthy cashew chicken is a quick and flavorful dinner featuring tender chicken and crunchy toasted cashews in a light sauce. Perfect for busy weeknights!
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized cubes
- 2 tablespoons olive oil
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon honey
- 1/2 teaspoon sea salt
- 1 cup sliced shiitake mushrooms (or cremini or button mushrooms)
- 1 tablespoon freshly grated ginger
- 2 garlic cloves thinly sliced
- 1 red bell pepper cut into 1-inch pieces
- 3 scallions cut into 1-inch pieces
- 1/2 cup lightly salted cashews
Instructions
- In a bowl, whisk together 2 tablespoons soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon honey, and 1/2 teaspoon sea salt. Add the chicken cubes to the bowl, stirring to coat. Let it marinate for 20 minutes (or refrigerate if prepping ahead).
- Heat a dry pan over medium heat, then lower to low. Toast the cashews for 2-3 minutes, shaking the pan frequently, until golden. Set aside.
- In a large skillet or wok, heat 1 tablespoon olive oil over medium heat. Add the grated ginger and sauté until fragrant. Add the marinated chicken and cook for 3-4 minutes until lightly browned on all sides. Remove the chicken from the pan.
- Heat the remaining 1 tablespoon olive oil in the skillet. Add the garlic and cook for 30 seconds, then add the mushrooms, bell pepper, and scallions. Add 2 tablespoons water and cook for 2 minutes, stirring, until the veggies are tender-crisp.
- Return the chicken to the skillet. Add the remaining soy sauce and toasted cashews. Stir and cook for about 2 minutes, or until the chicken is cooked through (160°F internal temperature).
Notes
Don’t skip toasting the cashews: It only takes a few minutes and adds so much flavor.