Cashew Chicken
Stir-fried chicken with roasted cashews and ginger-soy glaze. Served over a choice of grains or vegetables, finished with scallions and sesame seeds.
Ingredients
Method
Cut chicken breast into 1-inch cubes and bell peppers into bite-sized pieces. Mince garlic and ginger root. Slice green onion, keeping white and green parts separate.
In a small bowl, whisk together soy sauce, rice vinegar, honey, and vegetable broth to make the glaze.
Heat sesame oil in a large skillet or wok over medium-high heat. Add chicken cubes and cook until opaque throughout, about 8–10 minutes, stirring occasionally. Transfer to a plate.
In the same skillet, add garlic, ginger, and white parts of green onion. Stir-fry for 1 minute until fragrant.
Add bell pepper pieces and stir-fry for 3–4 minutes until just tender-crisp. Return chicken to the skillet.
Pour the glaze into the skillet and toss everything together. Add cashews and cook for 2–3 minutes more, stirring gently, until the sauce thickens slightly and coats the chicken.
Divide the cooked grain base (jasmine rice, basmati rice, quinoa, or farro) among serving bowls. Top each with the cashew chicken mixture.
Garnish with sesame seeds and sliced green onion (green parts). Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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