Healthy Cashew Chicken Recipe
This Healthy Cashew Chicken recipe will be your new favorite weeknight dinner idea. Simply made, this sheet pan dinner idea is loaded with veggies and an amazing sauce.
Equipment
- Sheet Pan These USA stainless steel sheet pans are great for one-pan meals!
- Wooden Spurtle Tools This 5-Piece Wooden kitchen tool set is amazing and great for use in non-stick cookware. No scratches and no plastic!
- Meal Prep Containers Great for both hot and cold meals, these glass meal prep containers are great for prepping lunches for work and school.
Ingredients
- 1 1/2 lbs. chicken breasts boneless, skinless, trimmed and cut into cubes
- salt and pepper
- 1 large yellow bell pepper cut into pieces, about 1 cup
- 1 large red bell pepper cut into pieces, about 1 cup
- 2 cups broccoli florets
- 3/4 cup whole cashews or cashew halves
Sauce:
- 1/3 cup water
- 1/3 cup low sodium soy sauce
- 2 Tablespoons rice vinegar
- 1 Tablespoon Hoisin sauce
- 1 Tablespoon honey
- 2 teaspoons vegetable oil
- 2 teaspoons minced garlic
- 2 teaspoons grated fresh ginger
- 1 Tablespoon corn starch
Instructions
- Preheat oven to 400 degrees. Spray a baking sheet with non-stick baking spray or coconut oil spray and set aside.
- Trim and cut the chicken breasts into cubes and place on to the baking sheet. Bake for 12-15 minutes.
- While the chicken is cooking, (using a clean cutting board and knife), cut the vegtetables and set aside in a bowl. Measure out the cashews and set aside.
- In a medium bowl, whisk together the sauce. Add the water, soy sauce, vinegar, Hoisin sauce, honey, oil, garlic and ginger and whisk together well. Then add the corn starch and whisk well, ensuring there are no lumps of starch.
- Once chicken has precooked, place the vegetables on the sheet pan with the chicken. Pour the sauce over the top of the chicken and vegetables and toss together well to coat the ingredients. Top with the cashews. Bake for another 10-12 minutes.
- Remove from the oven and let cool for 5 minutes before serving.
Notes
To keep this recipe low-carb, serve or meal prep with cauliflower rice, versus white or brown rice.
Storage: This recipe is great for meal prep. Store in airtight meal prep containers. Kept refrigerated, will keep for up to 5 days.
Nutrition
Serving: 1gCalories: 285kcalCarbohydrates: 16gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 73mgSodium: 699mgPotassium: 768mgFiber: 2gSugar: 6gVitamin A: 884IUVitamin C: 91mgCalcium: 37mgIron: 2mg
Tried this recipe?Let us know how it was!