Low Fat Cashew Chicken

Delight your taste buds with this flavorful and guilt-free Low Fat Cashew Chicken, a healthier spin on the classic takeout favorite! Tender bites of golden chicken breast are effortlessly stir-fried alongside vibrant bell peppers, crisp broccoli, and sweet carrots, creating a medley of vibrant colors and textures. The dish is elevated by a savory, tangy sauce made with low-sodium soy sauce, rice vinegar, and a touch of honey, offering just the right balance of sweetness and umami. Roasted cashews add a satisfying crunch, while garlic and ginger infuse the dish with aromatic depth. Ready in just 35 minutes, this quick, low-fat dinner is perfect for busy weeknights and pairs beautifully with steamed rice or cauliflower rice. Perfectly portioned for four, it’s a wholesome, flavor-packed feast that will have everyone asking for seconds!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breast
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons honey
• 2 teaspoons cornstarch
• 1 teaspoon sesame oil
• 2 cloves minced garlic
• 1 teaspoon grated ginger
• 1 medium red bell pepper
• 2 cups broccoli florets
• 1 large carrot
• 1 cup unsalted roasted cashews
• 2 stalks green onions
• 0.5 cup water
• 1 as needed olive oil spray
• 0 to taste black pepper

Directions

Step 1

Start by slicing the chicken breast into bite-sized pieces and set aside.

Step 2

In a small bowl, mix together the soy sauce, rice vinegar, honey, and cornstarch. Stir until the cornstarch is fully dissolved. This will be the sauce for the dish.

Step 3

Prep the vegetables: deseed and slice the red bell pepper into thin strips, peel and slice the carrot into thin rounds, and chop the green onions into small pieces.

Step 4

In a large skillet or wok, spray a light coat of olive oil over medium-high heat. Once hot, add the sliced chicken pieces.

Step 5

Cook the chicken until it's golden on all sides, about 5-7 minutes.

Step 6

Add the minced garlic and grated ginger to the skillet, stirring constantly for about 30 seconds until fragrant.

Step 7

Add the broccoli, red bell pepper, and carrot to the skillet. Stir everything together and add about 0.5 cup of water to help steam the vegetables, cover for 3-4 minutes until vegetables are tender-crisp.

Step 8

Uncover the skillet and pour in the prepared sauce, stirring continuously until the sauce becomes thick and evenly coats the chicken and vegetables.

Step 9

Add the roasted cashews and toss well to combine all ingredients.

Step 10

Sprinkle the chopped green onions over the top, and add black pepper to taste.

Step 11

Remove from heat and serve immediately. Enjoy your healthy low-fat Cashew Chicken!

Nutrition Facts

Serving size	(1192.4g)

Amount per serving	% Daily Value*
Calories	1727.8

Total Fat 80.9g	0%
Saturated Fat 15.5g	0%
Polyunsaturated Fat 5.8g
Cholesterol 385.6mg	0%
Sodium 2076.8mg	0%
Total Carbohydrate 83.5g	0%
Dietary Fiber 14.1g	0%
Total Sugars 27.9g
Protein 176.1g	0%

Vitamin D 22.7IU	0%
Calcium 244.2mg	0%
Iron 16.7mg	0%
Potassium 2469.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.2%

Protein: 39.9%

Carbs: 18.9%