Thai Cashew Chicken


Thai Cashew Chicken
Skinny Thai Cashew Chicken. Easy, healthy, and ready in 20 minutes! Juicy chicken, crisp veggies, and the best sweet and savory sauce.

INGREDIENTS
FOR THE CASHEW CHICKEN:

  •  1 1/4 pounds boneless skinless chicken breasts — (about 2 large), cut into bite-sized pieces
  •  2 tablespoons cornstarch — or substitute arrowroot powder
  •  1/4 teaspoon kosher salt
  •  1/4 teaspoon black pepper
  •  1 1/2 tablespoons canola oil
  •  3 medium red bell peppers — seeded and cut into bite-sized pieces
  •  1 large head of broccoli — cut into florets (about 4 cups)
  •  1 bunch green onions — about 6 medium, thinly sliced
  •  2/3 cup dry roasted — unsalted cashews
  •  Cooked brown rice — or quinoa for serving

FOR THE SAUCE:

  •  1/4 cup reduced-sodium soy sauce
  •  3 tablespoons seasoned rice vinegar
  •  2 tablespoons honey — plus additional to taste
  •  1 tablespoon freshly grated ginger
  •  2 cloves garlic — minced (about 2 teaspoons)
  •  1/4-1/2 teaspoon red pepper flakes — plus additional to taste

INSTRUCTIONS

  1. In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper.
  2. Heat the oil in a large skillet over medium high. Once the oil is hot and shiny, add the chicken mixture and sauté for 4 minutes, just until lightly browned. Add the bell pepper, broccoli, and green onions. Continue sautéing until the chicken is cooked through and the vegetables are crisp-tender, about 5 additional minutes. Stir in the cashews and cook for 30 additional seconds.
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Vìsìt Orìgìnal Websìte @ wellplated.com for full Instructìons and recìpe notes.

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