Stay-In Cashew Chicken
Kick up your feet and skip the take-out. This stay-in classic will have your family fed in no time.
Servings: 4 Adults
Calories: 734kcal
Ingredients
- 1/2 cup Soy Sauce
- 3 tbsp Brown Sugar
- 1 tbsp Rice Vinegar
- 1 tsp Sesame Oil
- 2 tbsp Cornstarch
- 1 pound Chicken Thighs or Breast
- 4 tbsp Olive Oil
- 4 cloves Garlic, chopped
- 1 inch Piece Ginger chopped
- 1 Bell Pepper diced
- 8 oz Sliced Water Chestnuts
- 1 cup Salted Cashews
- 2 Green Onions sliced, white & green parts
- Sesame Seeds
- 1 cup Quinoa cooked, yields about 2.5 cups
Instructions
- First off, get your quinoa cooking. Once you have that started, heat up the sauté pan on high (8/10) with the olive oil, until smoking. Add your chicken and brown on all sides, 4-5 minutes. Meanwhile, in a 2 cup measuring glass, mix soy sauce, sherry, brown sugar, vinegar, sesame oil, and cornstarch. Fill to the 1cup mark with water. Stir and set aside.
- Once the chicken has browned, add in garlic, ginger and bell pepper. Stir around for 2-3 minutes, until bell pepper has started to soften.
- Turn down the heat to medium-high (6/10) and add sauce mixture. Stir around really well, don't let it sit for too long or you'll have burned soy and sugar, not so tasty.
- Add cashews and water chestnuts and heat through, and the sauce has thickened, about 2 minutes.
- Serve over quinoa, top with sesame seeds and green onion.
Nutrition
Serving: 4g | Calories: 734kcal | Carbohydrates: 63g | Protein: 37g | Fat: 38g | Saturated Fat: 6g | Cholesterol: 107mg | Sodium: 1952mg | Potassium: 942mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1020IU | Vitamin C: 40.8mg | Calcium: 69mg | Iron: 6.5mg