Honey Cashew Chicken
Ready in 30 minutes with 35 grams of protein, this honey cashew chicken stir-fry is perfect for a quick, easy, and healthy weeknight dinner.
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 4 servings 1x -
Category: Dinner
Category:Ingredients
Sauce:
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1/4 teaspoon chili flakes (optional)
- 1 tablespoon corn starch
Stir-Fry:
- 1 tablespoon sesame oil
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch cubes
- 2 green onions, thinly sliced (white and green parts separated)
- 2 cloves garlic, minced or grated
- 1 red bell pepper, cored and cubed
- 2 cups broccoli florets
- 3/4 cup cashews
To Serve:
- 1 1/2 cups white rice, uncooked
- Sesame seeds (optional)
Instructions
- In a pot, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes, or as per package directions, until it can be fluffed with a fork.
- In a small bowl, add the soy sauce, honey, rice vinegar, water, minced garlic, chili flakes, and corn starch, and stir until well combined. Set aside.
- In a large skillet over medium-high heat, warm the sesame oil, then add sliced green onion (white parts only) and minced garlic and cook for 1 minute, stirring frequently.
- Add the chicken pieces and cook for another 2-3 minutes, stirring frequently, until partially cooked through.
- Add the diced bell peppers and broccoli florets, stir to combine with the chicken pieces, and cook for an additional 2-3 minutes.
- Pour the sauce into the pan, stir to coat the chicken and vegetables, and cook for 1-2 minutes, stirring frequently, until the sauce thickens slightly and the chicken is golden brown and cooked through to an internal temperature of 165°F.
- Turn off the heat, add the cashews to the pan, and stir until well combined.
- Serve the honey cashew chicken over the cooked rice with green onions (green parts only) on top. Any leftovers can be cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
To Use Boneless, Skinless Chicken Breasts: Swap the chicken thighs for equal parts boneless, skinless chicken breasts in step #4.
To Use Sriracha: Swap the chili flakes for 1 teaspoon of sriracha or hot sauce in step #2.
To Use Garlic Powder: Swap the garlic cloves for 1 teaspoon, but add it to the sauce in step #2 instead of step #3.
To Use Frozen Stir-Fry Vegetables: Swap the bell pepper and broccoli florets for 3 cups of frozen stir-fry vegetables in step #5.
Nutrition
- Serving Size: 1 serving (with rice)
- Calories: 676 calories
- Sugar: 22 grams
- Fat: 20 grams
- Carbohydrates: 90 grams
- Fiber: 4 grams
- Protein: 35 grams
Find it online: https://kaynutrition.com/honey-cashew-chicken/
