Nut-Free Chicken with Cashew Nuts
Savor the irresistible flavors of "Nut-Free Chicken with Cashew Nuts," a creative twist on the classic favorite that swaps cashews for crunchy, toasted pumpkin seeds—perfect for those with nut allergies. This recipe features tender, golden-brown chicken pieces marinated in a tangy-sweet blend of soy sauce, rice vinegar, and honey, paired with vibrant red bell peppers and aromatic garlic and ginger. The dish comes together effortlessly in under 40 minutes, making it a quick and wholesome option for busy weeknights. Serve it over steamed rice or noodles for a satisfying, nut-free meal that’s brimming with Asian-inspired flavors and irresistible textures. Perfect for family dinners or meal prep, this dish is a must-try for anyone seeking a delicious nut-free alternative!
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Recipe Information
Ingredients
- 500 g boneless chicken breasts
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 3 cloves, minced garlic
- 1 tablespoon, minced ginger
- 2 tablespoons vegetable oil
- 1 large, sliced red bell pepper
- 3 stalks, sliced green onions
- 100 g pumpkin seeds
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by cutting the boneless chicken breasts into bite-sized pieces and place them in a large bowl.
Add cornstarch, soy sauce, rice vinegar, honey, minced garlic, and minced ginger to the chicken. Stir well to coat all the chicken pieces evenly. Let it marinate for about 10 minutes at room temperature.
In a large non-stick pan, heat 2 tablespoons of vegetable oil over medium-high heat.
Once the oil is hot, add the marinated chicken to the pan, spreading it in a single layer. Let it cook undisturbed for about 3 minutes until the chicken starts to brown.
Stir the chicken and cook for another 3-4 minutes until fully cooked through, making sure each side has a nice golden brown sear.
Remove the chicken from the pan and set it aside. In the same pan, add the sliced red bell pepper. Stir-fry for 2 minutes or until they begin to soften.
Reduce the heat to medium and add the green onions and pumpkin seeds to the pan. Stir-fry for another 1-2 minutes until the pumpkin seeds are toasted and green onions are slightly wilted.
Return the cooked chicken to the pan. Add a teaspoon of sesame oil, salt, and black pepper. Stir everything together quickly to ensure the chicken and vegetables are well coated.
Serve the nut-free chicken with the toasted pumpkin seeds over a bed of steamed rice or noodles. Enjoy your delicious, nut-free meal!
Nutrition Facts
Calories |
2043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 42.6 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3314 mg | 144% | |
| Total Carbohydrate | 82.7 g | 30% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 42.5 g | ||
| Protein | 192.5 g | 385% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 185 mg | 14% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2768 mg | 59% | |
*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.
