Your favorite takeout with a healthy twist! My Healthy Cashew Chicken is sure to satisfy your takeout cravings for a fraction of the calories. Say goodbye to expensive, salty takeout and add this recipe to your dinner rotation. Fakeout takeout recipes are a blog favorite because they're proof that healthy eating doesn't mean boring. Chicken breast, bell peppers, scallions, low sodium soy sauce, and chili garlic sauce are some of the signature ingredients that keep this recipe flavorful and lightened-up. This Healthy Cashew Chicken will keep you feeling satisfied. You're sure to impress with this recipe!
Course dinner, lunch, main course
Cuisine asian
Keyword cashew chicken, takeout
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Servings 5
Calories 383kcal
Author Steph
Equipment
frying pan or wok
Ingredients
Chicken and Vegetables
non-stick cooking spray
3scallionschopped; white and green separated
3clovesgarlicminced
1tspgingersqueeze tube
2bell peppersabout 3 cups, chopped
2lbschicken breastcubed
2tbspcorn starch
1/2tspkosher salt
1/2cupcashews
Sauce
6tbsplow sodium soy sauce
4tbsprice wine vinegar
4tbspcoconut sugar
1tbspsesame oil
1tbspchili garlic sauce
Instructions
Chop the scallions and separate the white and green parts.
Mince the garlic.
Heat a large frying pan or wok over medium high heat. Add non-stick spray to the pan, and add the white parts of the scallions, the garlic and the ginger. Saute for 1-2 minutes until fragrant.
Chop the bell peppers and add them to the pan. Cover with a lid to help the peppers steam. Cook the peppers for about 10 minutes until tender and slightly caramelized.
Remove from the pan and set aside.
Combine the kosher salt with the corn starch.
Cube the chicken and toss the pieces on the corn starch.
Add more cooking spray to the same pan, and add the coated chicken pieces (working in batches to prevent over crowding).
Cook on both sides until golden brown and cooked through (internal temperature should be 165F). Remove the chicken from the pan and repeat with the remaining chicken.
Combine the sauce ingredients.
Add the cooked peppers to the pan with the cooked chicken, and then add the sauce. Simmer for about 5-10 minutes on medium low heat or until the flavors meld and the sauce thickens.
Stir in the cashews and garnish with the green parts of the scallions.