Soy-Free Cashew Chicken
Elevate your dinner routine with this Soy-Free Cashew Chicken recipe, a wholesome twist on the classic takeout favorite. Perfectly seared chicken breast is paired with a vibrant medley of red and green bell peppers, onion, and toasted cashews for a satisfying crunch. A honey-infused sauce, thickened with cornstarch and brightened with rice vinegar, delivers rich flavor without relying on traditional soy sauce, making it ideal for soy-free diets. Fresh garlic and ginger add aromatic depth, while a quick, 35-minute prep and cook time ensures you'll have a nutritious, flavor-packed meal on the table in no time. Serve it over rice or quinoa for a restaurant-worthy dish that’s perfect for busy weeknights.
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Recipe Information
Ingredients
- 1 pound chicken breast
- 0.75 cup cashews
- 1 medium red bell pepper
- 1 medium green bell pepper
- 0.5 medium onion
- 3 cloves garlic
- 1 inch piece ginger
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 0.5 cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
Cut the chicken breast into bite-sized cubes.
Slice the red and green bell peppers and onion into thin strips.
Mince the garlic cloves and ginger.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the cashews and toast them for about 2-3 minutes, stirring frequently, until they are golden brown. Remove from the skillet and set aside.
Add the remaining tablespoon of olive oil to the skillet. Add the chicken and season with salt and black pepper.
Cook the chicken for 5-7 minutes until golden and cooked through, stirring occasionally.
Add the sliced peppers, onion, garlic, and ginger to the skillet with the chicken. Stir-fry for about 5 minutes until the vegetables are slightly softened.
In a small bowl, whisk together the honey, rice vinegar, chicken broth, cornstarch, and water until smooth.
Pour the sauce into the skillet, and bring to a simmer while stirring. Cook until the sauce thickens, about 2 minutes.
Stir the toasted cashews into the chicken and vegetable mixture until well coated.
Serve the Soy-Free Cashew Chicken hot over cooked rice or quinoa, if desired.
Nutrition Facts
Calories |
1762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 12.7 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2979 mg | 130% | |
| Total Carbohydrate | 102.1 g | 37% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 51.8 g | ||
| Protein | 148.4 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2740 mg | 58% | |
*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.
