20 Minute Cashew Chicken
Ready in about 20 minutes, this Cashew Chicken Stir Fry is a takeout-inspired dinner that's packed with bold flavor and guaranteed to become a weeknight favorite.
Servings 4
Calories 423kcal
Equipment
Ingredients
- 1 lb chicken thighs, cubed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small yellow onion, diced
- 1/3 cup coconut aminos
- 1/2 cup chicken stock
- 1 tsp sesame oil
- 1 tsp ground ginger
- 1 tbsp minced garlic
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1/2 cup cashews
- Salt and pepper, to taste
- Avocado oil spray
Optional toppings
- Sesame seeds
- Green onions
Instructions
- Add the cubed chicken thighs to a large bowl and season with salt and pepper. Toss until evenly coated.
- Heat a large skillet over medium-high heat and lightly coat it with avocado oil. Add the chicken and cook for 5-7 minutes, stirring occasionally, until it's browned and reaches an internal temperature of 165°F.
- Add the bell peppers and onions to the skillet with the chicken. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften and develop a little char.
- While the vegetables cook, whisk together the coconut aminos, chicken stock, sesame oil, ginger, garlic, honey, rice vinegar, and cornstarch in a medium bowl until the cornstarch is fully dissolved.
- Pour the sauce into the skillet and stir to coat the chicken and vegetables. Reduce the heat to low and let it simmer for a few minutes, or until the sauce has thickened.
- Stir in the cashews and cook for another minute, just until they're warmed through.
- Serve over cauliflower rice or regular rice and top with sliced green onions and sesame seeds.
Nutrition
Calories: 423kcal | Carbohydrates: 22g | Protein: 23g | Fat: 27g | Fiber: 2g