August 28, 2020
Foodie Friday: Cashew Chicken
Let’s mix things up today for our foodie Friday this week! Today we are doing a sweet and tangy Cashew Chicken recipe! This is perfect to serve in lettuce wraps or on a full bed of rice and veggies.
The cashews are hidden throughout this dish adding the perfect amount of crush and healthy fats to this meal! The other great thing about this meal is that it is done all in one pan and done in 20 minutes!
Ingredients: Serves 6
• 1 Tablespoon salted butter
• 1 teaspoon olive oil
• 2 pounds chicken breast , cut into 1-inch pieces
• 2 teaspoons minced garlic
• 3/4 cup chicken stock
• 1/4 cup low sodium soy sauce
• 3 Tablespoons hoisin sauce
• 1 1/2 Tablespoon rice vinegar
• 2 Tablespoons corn starch
• 3/4 cup unsalted cashews
• Lettuce cups or butter lettuce
• Green onions for serving, optional
• Salt and pepper, to taste
Instructions:
1. Heat the butter and oil in a large skillet over medium heat. Once the butter has melted, add in a single layer of chicken. Add a salt and pepper to chicken. Allow to cook for 3 minutes, or until brown and then flip onto the other side. Let cook an additional 3 minutes, or until golden brown. Turn the heat to low and then stir in the garlic and cook.
2. While the chicken is cooking, whisk together the chicken stock, soy sauce, hoisin sauce, vinegar, and corn starch in a small bowl. Stir into the skillet and cook with chicken over low heat, until the sauce has thickened. Stir in cashews.
3. Serve in lettuce cups or over rice if preferred. Top with chopped green onions if desired.
Nutrition:
Calories: 330
Protein: 36g
Carbohydrates: 13g
Fat: 14g
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