Recipe Category: Chicken
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Ingredients
Makes 6 :Servings
Prep: 5 minutes
Cooking Time: 20 minutes
Serving size 1/6 of recipe
Calories 301 Protein 29 g Carbohydrates 16 g Fat 14 g Fiber 2 g Sugar 6 g Sodium 582 mg
For the sauce
- 5 tablespoons low-sodium soy sauce
- 1 tablespoon water
- 1 tablespoon apple cider vinegar or rice vinegar
- 1 tablespoon agave nectar
- 1 teaspoon fresh minced ginger
- 1 tablespoon fish sauce (optional)
- 1 teaspoon sesame oil
- 11/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 large red bell pepper, seeded and chopped
- 1 bundle thick asparagus, cut into 1-inch pieces (about 2 heaped cups) or broccoli florets
- 1 tablespoon arrowroot powder
- 2/3 cup canned water chestnuts, drained (larger pieces cut in half)
- 3/4 cup raw cashews
- garnish: finely sliced green onions
Method
- Mix together the sauce ingredients in a bowl, then set aside
- If using previously frozen chicken breast, pat the chunks dry with a paper towel
- Set a large nonstick skillet over medium-low heat and add the olive oil and garlic
- Cook for about 2 minutes to flavor the oil
- Increase the heat to medium-high, then add the chicken breast chunks to the skillet
- Cook until the meat browns, 5 to 9 minutes
- Add the bell pepper and asparagus and cook until the asparagus just begins to soften but is still crispy, about 3 minutes
- Reduce the heat to medium, then pour in the sauce
- Stir everything together in the skillet and bring the sauce to a light simmer
- In a small bowl, mix the arrowroot powder with 2 tablespoons of water, then pour it into the skillet and stir immediately
- Mix everything together and allow the sauce to thicken for about 1 minute, stirring continuously
- Finally, fold in the water chestnuts and cashews, ensuring that all the ingredients are coated with the sauce
- Garnish with green onions and serve immediately!
- Serve
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