This cashew chicken is, dare I say it, better than take-out. Made with simple, easily-accessible ingredients and ready in minutes, it’s great for a weeknight or a special meal. If you love cashews, like I do, you will love this easy take-out fake-out. ~Erin
1 ½ lb. chicken breast, trimmed and cut into 1-inch pieces
½ tsp. Salt
½ tsp. Black pepper
3 T. cornstarch
2 Tablespoon olive or avocado oil
¼ c. low-sodium soy sauce
½ cup chicken broth or prepared bullion
4 cloves garlic, minced (about 2 Tablespoons)
2 T. brown sugar, packed
2 T. hoisin sauce
1 tsp. Sesame oil
1 c. roasted, salted cashews
Green onions, sliced
Cooked rice for serving
Combine salt, pepper, and cornstarch in a gallon size baggie. Toss the chicken in the cornstarch mixture until evenly coated.
In a small bowl, whisk together the soy sauce, chicken broth, garlic, brown sugar, hoisin sauce, and sesame oil; set aside.
Add olive oil or avocado oil to a large, high sided nonstick skillet over medium-high heat. When the oil is hot, cook the chicken until golden brown on all sides. Do not overcook. It will continue cooking when the sauce is added.
Add the sauce to the pan with the chicken. Add the cashews. Stir until the sauce is thickened. This just takes a couple minutes.
Garnish with sliced green onions. Serve over rice.
This recipe makes 6 – ¾ c. servings. 9-11 points per serving, not counting rice. Click here for the WW points calculator.