Cashew Chicken & Veggies
6 (1 cup)
410 (sans rice)
About this Recipe
By: Nichole Miller
I haven’t been one to post recipes on my blog yet, but this one is too good to pass up. I found the original recipe from a pretty picture on Pinterest.
The original recipe used a crock pot, but I changed it up since I got started late. (I also skipped the step of coating the chicken in flour and browning.) The red pepper flakes add a little kick to it but it’s not too spicy.
- 4 chicken breasts, cubed
- 1 cup cashews
- Frozen or fresh stir fry veggies
- 2Tbsp canola oil
- 1/2 cup low sodium soy sauce
- 4 Tbsp rice wine vinegar
- 4 Tbsp ketchup
- 2 Tbsp brown sugar
- 1 Tbsp minced garlic
- 1/2 tsp red pepper flakes
- (1 tsp grated ginger- optional)
This recipe took about 30 minutes total prep and cooking time.
Let me know what you think. Enjoy!
– Nichole Miller
TIME SAVER TIP: Cut up veggies and, if adding rice, pre-cook your rice. I usually have pre-cooked rice frozen in the freezer to use for recipes like this one.
Make it even better with these healthy alterations:
- Substitute rice with quinoa or cauliflower rice
- Get lean chicken breasts
- In lieu of the sauce, use first cold press olive oil and a little bit of balsamic vinegar
- Add more veggies!
- Protien 35% 35%
Step by Step Instructions
Using a wok, cook chicken cubes in olive oil and some sprinkled black pepper.
Add veggies and cook to your liking.
In a separate bowl, mix sauce ingredients and add to cooked chicken and veggies.
Add cashews. Serve with steamed rice or noodles.