Nut-Free Chicken with Cashew Nuts
Experience the perfect twist on a classic favorite with this "Nut-Free Chicken with Cashew Nuts" recipe — a deliciously deceptive name for a dish that swaps traditional cashews for crunchy, toasted pumpkin seeds! This easy weeknight meal is ready in under 40 minutes and features tender chicken pieces marinated in a savory-sweet mix of soy sauce, honey, and ginger. Stir-fried with vibrant red bell peppers and green onions, this dish delivers bold flavors and satisfying textures in every bite. Perfect for families with nut allergies, it's a wholesome alternative that's served best over steamed rice or noodles. Try this creative take on an Asian-inspired classic and enjoy all the flavor, completely nut-free!
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Ingredients
- 500 g boneless chicken breasts
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 3 cloves, minced garlic
- 1 tablespoon, minced ginger
- 2 tablespoons vegetable oil
- 1 large, sliced red bell pepper
- 3 stalks, sliced green onions
- 100 g pumpkin seeds
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Begin by cutting the boneless chicken breasts into bite-sized pieces and place them in a large bowl.
Step 2
Add cornstarch, soy sauce, rice vinegar, honey, minced garlic, and minced ginger to the chicken. Stir well to coat all the chicken pieces evenly. Let it marinate for about 10 minutes at room temperature.
Step 3
In a large non-stick pan, heat 2 tablespoons of vegetable oil over medium-high heat.
Step 4
Once the oil is hot, add the marinated chicken to the pan, spreading it in a single layer. Let it cook undisturbed for about 3 minutes until the chicken starts to brown.
Step 5
Stir the chicken and cook for another 3-4 minutes until fully cooked through, making sure each side has a nice golden brown sear.
Step 6
Remove the chicken from the pan and set it aside. In the same pan, add the sliced red bell pepper. Stir-fry for 2 minutes or until they begin to soften.
Step 7
Reduce the heat to medium and add the green onions and pumpkin seeds to the pan. Stir-fry for another 1-2 minutes until the pumpkin seeds are toasted and green onions are slightly wilted.
Step 8
Return the cooked chicken to the pan. Add a teaspoon of sesame oil, salt, and black pepper. Stir everything together quickly to ensure the chicken and vegetables are well coated.
Step 9
Serve the nut-free chicken with the toasted pumpkin seeds over a bed of steamed rice or noodles. Enjoy your delicious, nut-free meal!
Nutrition Facts
| Serving size | (976.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2043.2 |
| Total Fat 108.0g | 0% |
| Saturated Fat 19.4g | 0% |
| Polyunsaturated Fat 42.6g | |
| Cholesterol 425mg | 0% |
| Sodium 3314.2mg | 0% |
| Total Carbohydrate 82.7g | 0% |
| Dietary Fiber 11.8g | 0% |
| Total Sugars 42.5g | |
| Protein 192.5g | 0% |
| Vitamin D 25IU | 0% |
| Calcium 184.7mg | 0% |
| Iron 15.1mg | 0% |
| Potassium 2768.3mg | 0% |
Source of Calories