Low Fat Chicken with Cashew Nuts
Elevate your weeknight dinner with this irresistible Low Fat Chicken with Cashew Nuts recipe! Packed with lean protein from tender chicken breasts and the crunch of roasted unsalted cashews, this dish is a wholesome take on a classic favorite. Bright slices of red and green bell peppers, carrots, and a flavorful sauce made with low-sodium soy sauce, honey, and ginger create a vibrant harmony of sweet, savory, and fresh notes. Thickened to perfection with a cornstarch slurry, the dish achieves a restaurant-quality finish while remaining light and healthy. Quick to prepare in just 35 minutes, it's ideal for busy cooks seeking a guilt-free indulgence. Garnished with spring onions, this dish is best served over steamed rice or noodles for a comforting meal that’s sure to impress. Perfect for fans of stir-fry recipes and healthy Asian-inspired cuisine—your tastebuds will thank you!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breasts
- 80 grams roasted unsalted cashew nuts
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 medium carrot, sliced
- 60 ml low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 2 garlic cloves, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
- 0.5 teaspoon black pepper
- 2 spring onions, sliced
- 2 teaspoons vegetable oil
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
In a small bowl, combine soy sauce, rice vinegar, honey, grated ginger, and minced garlic. Mix well and set aside.
In another small bowl, dissolve the cornstarch in the water to create a slurry. Set aside.
Heat 1 teaspoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
Add the chicken pieces to the skillet and sprinkle with black pepper. Stir-fry until the chicken is cooked through and no longer pink, about 6-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining teaspoon of vegetable oil. Add the sliced red and green bell peppers and carrot. Stir-fry for about 4 minutes until the vegetables begin to soften.
Return the chicken to the skillet with the vegetables. Pour in the soy sauce mixture and stir well to coat.
Add the cornstarch slurry to the skillet and stir continuously until the sauce thickens, about 2 minutes.
Stir in the cashew nuts and sesame oil. Mix everything together until well incorporated.
Garnish with sliced spring onions and give a final stir before serving.
Serve hot over steamed rice or with noodles.
Nutrition Facts
Calories |
1786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2474 mg | 108% | |
| Total Carbohydrate | 93.9 g | 34% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 40.4 g | ||
| Protein | 185.2 g | 370% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 290 mg | 22% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3194 mg | 68% | |
*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.
