October 12, 2016

One Pot Cashew Chicken


Are you ever intimidated to make meals with some sort of sauce? Do you fear you'll need 20 exotic ingredients? I used to be that same way! But I almost never post anything on here that's ridiculously inconvenient to make. I don't care to be inconvenienced either. ;-)

So, here we have a very easy, very delicious recipe for Cashew Chicken with Brown Rice.


One Pot Cashew Chicken

Makes 4-5 servings

For the sauce:
4 tablespoons soy sauce
2 tablespoons apple cider OR rice vinegar
2 tablespoons ketchup
2 tablespoons honey
3 teaspoons cornstarch
1/2 teaspoon sesame oil

For the cashew chicken and veggies:
2 tablespoons olive oil
1 pound boneless, skinless chicken breast cut into small chunks
1 large red bell pepper, sliced
1 medium zucchini, sliced
1 cup raw cashews
3 to 4 ounces spinach or Swiss chard
2 cups cooked white or brown rice

Directions
1. In a medium bowl, whisk together all of the ingredients for the sauce; set aside.
2. In a large nonstick skillet, heat olive oil over medium-high heat. Add the chicken to the skillet and cook for 5 to 7 minutes. Add the peppers and cook for 5 additional minutes, or until the chicken is cooked through. Add the cashews, greens and sauce and cook for 2 or 3 minutes until the sauce thickens and the greens are wilted. Serve immediately over white or brown rice.
3. Store leftovers in an airtight container for 2-3 days in fridge.

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