Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup unsalted roasted cashews
- 1 cup bell peppers (red and green), thinly sliced
- 3 cloves fresh garlic, minced
- 1 inch fresh ginger, grated
- 4 tbsp low-sodium soy sauce
- 1 tbsp honey
- 2 tsp cornstarch
- 2 tbsp vegetable oil (canola or sunflower)
- 2 green onions, finely sliced
- 1/2 cup low-sodium chicken broth
- 1 tsp sesame oil
Instructions
- Prepare your ingredients by chopping the chicken, slicing the bell peppers, mincing the garlic, and grating the ginger.
- Marinate the chicken in a bowl with half of the soy sauce mixed with cornstarch for at least 30 minutes.
- Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and grated ginger; sauté until fragrant (about 30 seconds).
- Add marinated chicken to the skillet and cook until golden brown and cooked through (about 5–7 minutes).
- Stir in bell peppers and cook until tender but crisp (3–4 minutes).
- In a separate bowl, mix remaining soy sauce with honey and chicken broth. Pour into skillet along with cashews; cook until bubbling and slightly thickened (2–3 minutes).
Notes
- Feel free to substitute tofu or tempeh for a vegetarian version.
- Add crushed red pepper flakes for extra heat.
- Store leftovers in an airtight container for up to three days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 340
- Sugar: 6g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg