Low Fat Cashew Chicken Oriental Dish
Savor the vibrant flavors of this Low Fat Cashew Chicken Oriental Dish, a healthy and delicious spin on a takeout favorite. Packed with tender bites of lean chicken breast, crunchy cashews, and nutrient-rich vegetables like broccoli, red bell pepper, and carrots, this recipe balances flavor and nutrition effortlessly. The light, savory sauce—made with low-sodium soy sauce, a touch of honey, and hints of garlic and ginger—ties it all together while keeping calories in check. Perfect for busy weeknights, this dish comes together in just 35 minutes and pairs beautifully with fluffy brown rice for a wholesome, satisfying meal. Whether you're looking for a quick dinner idea or a nutritious alternative to your favorite Asian-inspired stir-fry, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 450 grams Boneless, skinless chicken breast
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey
- 2 teaspoons Cornstarch
- 3 tablespoons Water
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Olive oil
- 75 grams Unsalted cashews
- 150 grams Broccoli florets
- 1 medium Red bell pepper, thinly sliced
- 1 medium Carrot, julienned
- 2 stalks Scallions, sliced
- 200 grams Cooked brown rice (for serving, optional)
Instructions
Cut the chicken breast into bite-sized cubes and set aside.
In a small bowl, whisk together soy sauce, rice vinegar, honey, and cornstarch until smooth. Set this sauce mixture aside.
Heat a large non-stick skillet or wok over medium heat and add the olive oil.
Add the minced garlic and grated ginger to the skillet, cooking for 30 seconds until aromatic.
Increase the heat to medium-high and add the chicken cubes to the skillet. Stir-fry the chicken for 5-7 minutes, or until it is fully cooked and no longer pink inside. Remove the chicken from the skillet and set aside.
In the same skillet, add the broccoli, red bell pepper, and carrot. Stir-fry the vegetables for 4-5 minutes until they are tender but still crisp.
Return the cooked chicken to the skillet and toss to combine with the vegetables.
Give the sauce mixture a quick stir and pour it into the skillet. Stir well and allow the sauce to thicken, cooking for about 2-3 minutes.
Add the cashews to the skillet and toss everything together to coat evenly in the sauce.
Remove from heat and garnish with sliced scallions.
Serve hot over cooked brown rice, if desired.
Nutrition Facts
Calories |
1753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 1951 mg | 85% | |
| Total Carbohydrate | 122.4 g | 45% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 34.3 g | ||
| Protein | 173.1 g | 346% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 233 mg | 18% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2372 mg | 50% | |
*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.
