Cashew Chicken and Vegetables with an easy homemade sauce a is perfect to make for a quick dinner that's ready to eat in less than 25 minutes! This dish is also perfect to make for healthy meal prep. Forget take out - now you can make it right at home (and bonus - it's healthy!).
Ingredients
1½ Tablespoons olive oil
1½ pounds boneless skinless chicken breasts, cut into bite-size pieces
Salt and pepper, to taste
4 cloves garlic, minced
3 cups broccoli florets
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup sugar snap peas
1 cup shredded carrots
½ cup cashews (preferably unsalted or low sodium)
5 green onions, sliced
Homemade sauce:
6 Tablespoons reduced-sodium soy sauce
4 Tablespoons natural peanut butter
3 Tablespoons honey
1½ teaspoons sesame oil
⅛ teaspoon ground ginger
3 Tablespoons water
Instructions
Heat the olive oil over medium heat in a large skillet. Season the chicken with salt and pepper, then add the chicken and cashews to the pan (I like to add the cashews at the same time as the chicken so that they get nice and crispy - but you can add them in at the end if you prefer). Cook for 4-5 minutes, then add the garlic and cook for about 30 seconds more (the chicken will not be fully cooked yet - that's okay!).
Add in all the vegetables and saute for 4-5 minutes (or until all the vegetables are tender and the chicken is fully cooked).
In a medium bowl, mix together all the ingredients for the homemade sauce and drizzle over the chicken and vegetables.
Mix everything together and keep over the stove until everything is heated through.
Serve or portion in to meal prep containers.
Nutrition Information
Serving size: ⅙ Calories: 382 Fat: 17.1 g Saturated fat: 2.7 g Carbohydrates: 26.1 g Sugar: 14.6 g Sodium: 712 mg Fiber: 4 Protein: 34.8 g Cholesterol: 66 mg
Recipe by Tone and Tighten at https://tone-and-tighten.com/healthy-one-pan-cashew-chicken-and-vegetables.html