Cashew Chicken

Combining high-protein chicken breast with colorful vegetables and measured cashews, this recipe delivers classic Asian flavors with minimal oil.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 650 g chicken breast, cut into bite-sized cubes · 728 kcal in the whole recipe
• 100 g dry white rice · 360 kcal in the whole recipe
• 35 g unsalted raw cashews · 204 kcal in the whole recipe
• 1 medium red bell pepper (120 g), diced · 37 kcal in the whole recipe
• 1 medium zucchini (150 g), diced · 26 kcal in the whole recipe
• 1 medium onion (100 g), chopped · 40 kcal in the whole recipe
• 2 cloves garlic (8 g), minced · 12 kcal in the whole recipe
• 1 tbsp grated fresh ginger (6 g) · 5 kcal in the whole recipe
• 2 tbsp low-sodium soy sauce (32 g) · 18 kcal in the whole recipe
• 1 tsp honey (7 g) · 21 kcal in the whole recipe
• 1 tsp cornstarch (4 g) · 15 kcal in the whole recipe
• 1 tsp sesame oil (5 g) · 44 kcal in the whole recipe
• 1 tbsp canola oil (13 g) · 117 kcal in the whole recipe
• 100 ml low-sodium chicken broth (100 g) · 6 kcal in the whole recipe
• 1 tbsp vinegar (rice vinegar or white vinegar) (15 g) · 3 kcal in the whole recipe

Method

1. Cook the dry rice in 200 ml water over low heat until tender, then cover and rest.

   

2. Whisk together chicken broth, low-sodium soy sauce, honey, cornstarch, and vinegar in a bowl to prepare the sauce.

   

3. Heat canola oil in a large skillet over high heat, stir-fry the cubed chicken breast until browned, and set aside.

   

4. In the same skillet, add sesame oil, onion, bell pepper, zucchini, garlic, and fresh ginger, sautéing until slightly tender.

   

5. Return chicken to the skillet with cashews and sauce, tossing over medium heat for 2-3 minutes until thickened, then serve with rice.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.