Low Sodium Cashew Chicken
Elevate your weeknight dinner game with this flavorful Low Sodium Cashew Chicken, a guilt-free twist on the beloved takeout classic. Packed with protein-rich chicken, crunchy unsalted cashews, and a colorful medley of fresh vegetables like bell peppers, broccoli, and carrots, this dish is as nutritious as it is delicious. A savory homemade sauce combining low-sodium soy sauce, honey, garlic, ginger, and rice vinegar ties the recipe together, delivering big flavor without the excess salt. Perfectly tender chicken and crisp veggies are stir-fried to perfection, making this a quick 40-minute meal that’s ideal for busy schedules. Serve it hot with rice or noodles to soak up the umami-packed goodness. Whether you’re looking for low-sodium dinner ideas or healthier alternatives to takeaway classics, this recipe delivers on taste and nutrition.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 0.75 cup unsalted cashews
- 0.33 cup low-sodium chicken broth
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, thinly sliced
- 2 green onions, chopped
- 2 tablespoons olive oil
- 0.25 teaspoon black pepper
Instructions
Start by cutting the chicken breast into bite-sized pieces and season them with black pepper.
In a small bowl, whisk together the low-sodium chicken broth, low-sodium soy sauce, cornstarch, rice vinegar, honey, minced ginger, and minced garlic. Set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the skillet and cook for about 6-7 minutes until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Add the green bell pepper, red bell pepper, broccoli florets, and carrot slices to the skillet. Stir fry the vegetables for about 5 minutes until they are tender-crisp.
Return the cooked chicken to the skillet with the vegetables.
Pour the sauce prepared earlier over the chicken and vegetables in the skillet.
Stir the mixture and cook for an additional 2-3 minutes until the sauce thickens and evenly coats the chicken and vegetables.
Add the unsalted cashews and green onions to the skillet and toss everything together.
Remove from heat and serve the Low Sodium Cashew Chicken hot with rice or noodles, if desired.
Nutrition Facts
Calories |
1773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1505 mg | 65% | |
| Total Carbohydrate | 94.9 g | 35% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 38.8 g | ||
| Protein | 170.9 g | 342% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 329 mg | 25% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2969 mg | 63% | |
*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.
