Quick and Easy Cashew Chicken: It's SO EASY!

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide a similar crunch with less fat.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos is often less expensive.

Dice the chicken breasts and marinate them in a little soy sauce in the refrigerator for about 20 minutes.

Chop the celery into bite-sized pieces.

Chop the broccoli into bite-sized pieces.

Chop the green onions, cutting off the ends and pulling back the outer skin.

Prepare 6 oz of pea pods (or substitute with snow peas).

In a bowl, mix 2 cups of chicken broth, 4 tablespoons of corn starch, and 4 tablespoons of soy sauce, then set aside.

Put a little chicken broth and a squirt of soy sauce in a pan over medium heat, then add the marinated chicken.

Cook the chicken until it's done, checking for doneness by cutting it with a spatula until it is nice and white.

For the rice, bring 2 cups of water to a boil, then add 2 cups of rice, take it off the heat, cover it, and let it sit for 5 minutes.

Once the chicken is cooked, move it out of the way and add the chopped celery to the pan, cooking until it becomes translucent.

Cover the pan and let the celery cook, checking occasionally.

Add the chopped broccoli to the pan and cook until it turns a darker green, but do not overcook it to avoid mushiness.

Move the broccoli aside and add the pea pods, green onions, and cashews, then cover the pan again.

After a few minutes, stir everything together.

Add the reserved mixture of chicken broth, corn starch, and soy sauce to the pan and stir as it thickens.

Once the sauce has thickened, turn off the heat and cover the pan to let it marinate together for a few minutes before serving.

Plate the cashew chicken and serve with chow mein noodles if desired, adding extra soy sauce on top if preferred.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens