Low Fat Chicken with Cashew Nuts

Discover a healthier twist on a beloved classic with this Low Fat Chicken with Cashew Nuts recipe, a vibrant medley of tender chicken, crisp bell peppers, and roasted cashews tossed in a flavor-packed, light soy-based sauce. Perfect for those seeking a guilt-free indulgence, this dish balances the nutty crunch of cashews with the sweetness of honey and the zing of fresh ginger and garlic. The quick prep and cook time—just 35 minutes—make it an ideal choice for busy weeknights, while the use of low-fat ingredients and a cornstarch slurry keeps the sauce velvety without unnecessary calories. Serve it over steamed rice or tender noodles for a wholesome meal that doesn't skimp on flavor. This recipe is your go-to for a healthy, protein-rich stir-fry that's bursting with colorful vegetables and bold, aromatic spices.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken breasts
• 80 grams roasted unsalted cashew nuts
• 1 large red bell pepper, sliced
• 1 large green bell pepper, sliced
• 1 medium carrot, sliced
• 60 ml low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon fresh ginger, grated
• 2 garlic cloves, minced
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 teaspoon sesame oil
• 0.5 teaspoon black pepper
• 2 spring onions, sliced
• 2 teaspoons vegetable oil

Directions

Step 1

Cut the chicken breasts into bite-sized pieces and set aside.

Step 2

In a small bowl, combine soy sauce, rice vinegar, honey, grated ginger, and minced garlic. Mix well and set aside.

Step 3

In another small bowl, dissolve the cornstarch in the water to create a slurry. Set aside.

Step 4

Heat 1 teaspoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.

Step 5

Add the chicken pieces to the skillet and sprinkle with black pepper. Stir-fry until the chicken is cooked through and no longer pink, about 6-7 minutes. Remove the chicken from the skillet and set aside.

Step 6

In the same skillet, add the remaining teaspoon of vegetable oil. Add the sliced red and green bell peppers and carrot. Stir-fry for about 4 minutes until the vegetables begin to soften.

Step 7

Return the chicken to the skillet with the vegetables. Pour in the soy sauce mixture and stir well to coat.

Step 8

Add the cornstarch slurry to the skillet and stir continuously until the sauce thickens, about 2 minutes.

Step 9

Stir in the cashew nuts and sesame oil. Mix everything together until well incorporated.

Step 10

Garnish with sliced spring onions and give a final stir before serving.

Step 11

Serve hot over steamed rice or with noodles.

Nutrition Facts

Serving size	(1316.8g)

Amount per serving	% Daily Value*
Calories	1785.7

Total Fat 76.3g	0%
Saturated Fat 14.7g	0%
Polyunsaturated Fat 11.4g
Cholesterol 425mg	0%
Sodium 2473.5mg	0%
Total Carbohydrate 93.9g	0%
Dietary Fiber 16.2g	0%
Total Sugars 40.4g
Protein 185.2g	0%

Vitamin D 5IU	0%
Calcium 289.9mg	0%
Iron 17.2mg	0%
Potassium 3193.8mg	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: 38.1%

Protein: 41.1%

Carbs: 20.8%