Vegan Chicken with Cashew Nuts
Discover the perfect vegan twist on a classic takeout favorite with this flavor-packed Vegan Chicken with Cashew Nuts recipe! Made with tender soy curls rehydrated in vegetable broth, crisp bell peppers, vibrant broccoli florets, and crunchy, toasted cashews, this plant-based stir-fry delivers a satisfying blend of textures and bold flavors. A tantalizing sauce made from soy sauce, maple syrup, and rice vinegar ties it all together, while a touch of sesame oil adds subtle nuttiness. Ready in just 40 minutes, this dish is ideal for weeknight dinners and pairs beautifully with steamed rice or quinoa. Whether you're vegan or simply looking to explore meat-free options, this quick and nutritious recipe is sure to impress your taste buds!
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Recipe Information
Ingredients
- 2 cups Soy curls
- 2 cups Vegetable broth
- 1 cup Cashew nuts
- 1 large Bell pepper, diced
- 2 cups Broccoli florets
- 3 Garlic cloves, minced
- 3 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 1 tablespoon Rice vinegar
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Sesame oil
- 3 Green onions, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by rehydrating the soy curls. Place them in a bowl and cover with 2 cups of vegetable broth. Let them soak for about 10 minutes, or until they are soft. Drain and gently squeeze out excess liquid.
In a dry pan over medium heat, toast the cashew nuts until they are golden brown and fragrant. Remove them from the pan and set aside.
In the same pan, add 1 tablespoon of sesame oil. Add the minced garlic and sauté for 30 seconds until aromatic.
Increase the heat to medium-high and add the rehydrated soy curls. Cook, stirring occasionally, until they begin to brown slightly, about 5 minutes.
Add the diced bell pepper and broccoli florets to the pan and continue to stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
In a small bowl, mix together the soy sauce, maple syrup, rice vinegar, and the remaining 1 tablespoon of sesame oil. In another small bowl, whisk together cornstarch and water to create a slurry.
Pour the soy sauce mixture over the soy curls and vegetables, stirring to coat evenly. Add salt and black pepper.
Quickly stir in the cornstarch slurry, and cook for another 2 minutes until the sauce thickens.
Stir in the toasted cashew nuts and chopped green onions just before serving.
Serve hot, optionally over a bed of steamed rice or quinoa.
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 982 mg | 43% | |
| Total Carbohydrate | 37.1 g | 14% | |
| Dietary Fiber | 8.8 g | 32% | |
| Total Sugars | 12.4 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1065 mg | 23% | |
*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.
