20 Minute Cashew Chicken
4 portions
20mThis is a common dish at many Chinese restaurants, and one of my favorites! I love how the cornstarch creates a crispy crust on the chicken that soaks up extra flavor.
What you will need
1 lb Boneless Skinless Chicken Breast
1/4 cup Cornstarch
1Tbsp Vegetable Oil
4 Tbsp Low Sodium Soy Sauce
1/2 Tbsp Rice Wine Vinegar
1/2 Tbsp Light Brown Sugar
1/2 tsp Sesame Oil
1 Tbsp Hoisin Sauce
1 Red, Yellow, or Orange Bell Pepper
1 cup Unsalted Cashews
3 Green Onions
(Nutritional facts 355 calories, 29.85 g fat, 13.46 g carbohydrates, 10.34 g protein, 55 mg cholesterol, 356 mg sodium)How to cook
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Portion all ingredients.
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Cut the pepper in half and remove the seeds. Place the flat side down and slice into 1/2 inch strips. Chop into squares.
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Continue chopping both halves.
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Thinly slice the green onions on the bias.
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Cut the chicken into 1/2 inch cubes.
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Cut the chicken into 1/2 inch cubes.
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Add the chicken cubes to a ziplock bag and pour in the cornstarch. Zip the bag and toss it to coat the chicken with the cornstarch.
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Heat a pan to medium high heat and toast the cashews for 2-3 minutes until fragrant. Remove them from the pan and set aside.
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Add the oil to the pan. Once heated, add the chicken coated in cornstarch. Brown in the pan for 3-4 minutes before adding the sauce.
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Combine the soy sauce, hoisin sauce, sesame oil, rice wine vinegar, and brown sugar in a small bowl and mix.
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Add the sauce to the partially browned chicken. The chicken will continue to cook so don't worry about it being fully cooked yet.
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Add the bell pepper and saute for another 3-4 minutes until the sauce has thickened a bit.
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Add the cashews to the pan and coat with sauce. Remove from heat. Serve garnished with green onions.
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