Low Fat Cashew Chicken
Indulge in the perfect balance of savory and sweet with this Low Fat Cashew Chicken recipe—an ideal choice for health-conscious food lovers seeking a lighter take on classic Asian-inspired cuisine. Featuring tender bites of chicken breast, a medley of vibrant vegetables like broccoli, red bell pepper, and carrot, and the crunch of roasted cashews, this dish is bursting with flavors and textures. The homemade sauce, made with low-sodium soy sauce, rice vinegar, and a touch of honey, brings a delightful tangy-sweet note while keeping it light on fat. Ready in just 35 minutes, this recipe is a quick and wholesome dinner option that’s rich in protein and packed with nutrients. Garnished with fragrant green onions and seasoned to perfection, it's a guilt-free crowd-pleaser that pairs beautifully with steamed rice or cauliflower rice for a complete, satisfying meal. Perfect for weeknight dinners and those who love healthy eating without compromising on flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons honey
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 2 cloves minced garlic
- 1 teaspoon grated ginger
- 1 medium red bell pepper
- 2 cups broccoli florets
- 1 large carrot
- 1 cup unsalted roasted cashews
- 2 stalks green onions
- 0.5 cup water
- 1 as needed olive oil spray
- to taste black pepper
Instructions
Start by slicing the chicken breast into bite-sized pieces and set aside.
In a small bowl, mix together the soy sauce, rice vinegar, honey, and cornstarch. Stir until the cornstarch is fully dissolved. This will be the sauce for the dish.
Prep the vegetables: deseed and slice the red bell pepper into thin strips, peel and slice the carrot into thin rounds, and chop the green onions into small pieces.
In a large skillet or wok, spray a light coat of olive oil over medium-high heat. Once hot, add the sliced chicken pieces.
Cook the chicken until it's golden on all sides, about 5-7 minutes.
Add the minced garlic and grated ginger to the skillet, stirring constantly for about 30 seconds until fragrant.
Add the broccoli, red bell pepper, and carrot to the skillet. Stir everything together and add about 0.5 cup of water to help steam the vegetables, cover for 3-4 minutes until vegetables are tender-crisp.
Uncover the skillet and pour in the prepared sauce, stirring continuously until the sauce becomes thick and evenly coats the chicken and vegetables.
Add the roasted cashews and toss well to combine all ingredients.
Sprinkle the chopped green onions over the top, and add black pepper to taste.
Remove from heat and serve immediately. Enjoy your healthy low-fat Cashew Chicken!
Nutrition Facts
Calories |
1728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2077 mg | 90% | |
| Total Carbohydrate | 83.5 g | 30% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 27.9 g | ||
| Protein | 176.1 g | 352% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 244 mg | 19% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2469 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
