Vegetarian Chicken with Cashew Nuts

Savor the irresistible flavors of this Vegetarian Chicken with Cashew Nuts, a plant-based twist on the classic takeout favorite! Featuring tender plant-based chicken strips, crunchy toasted cashews, and a colorful medley of bell peppers and carrots, this dish is elevated with a rich, tangy sauce made from soy and hoisin. Perfectly seasoned with fresh ginger, garlic, and a sprinkle of spring onions for garnish, it strikes the perfect balance between savory and sweet. Ready in just 35 minutes, this quick and healthy stir-fry pairs beautifully with steamed rice or noodles, making it ideal for weeknight dinners or meatless meals. Indulge in this vibrant, protein-packed recipe that's packed with flavor and loaded with nutrients!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 grams plant-based chicken strips
• 100 grams cashew nuts
• 1 large bell pepper
• 1 medium carrot
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon cornstarch
• 100 milliliters water
• 2 tablespoons vegetable oil
• 1 inch piece ginger
• 3 garlic cloves
• 3 spring onions
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Begin by prepping your ingredients: slice the bell pepper and carrot into thin strips, mince the garlic, and finely chop the ginger. Slice the spring onions into 1-inch pieces.

Step 2

In a small bowl, combine the soy sauce, hoisin sauce, and water. Add the cornstarch and mix until smooth. Set this sauce mixture aside.

Step 3

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the cashew nuts and stir-fry them until they are golden brown and toasted, about 2-3 minutes. Remove the nuts and set aside.

Step 4

In the same skillet, add the remaining tablespoon of vegetable oil. Increase the heat to high and add the plant-based chicken strips. Stir-fry for about 4-5 minutes until they are slightly crispy and heated through. Remove them from the skillet and set them aside.

Step 5

Lower the heat back to medium and add the ginger and garlic to the skillet. Sauté for about 30 seconds until fragrant.

Step 6

Add the sliced bell pepper, carrot strips, and half of the spring onions to the skillet. Stir-fry the vegetables until they are tender-crisp, about 4-5 minutes.

Step 7

Return the plant-based chicken and toasted cashews to the skillet. Give the sauce mixture a quick stir and pour it over the ingredients in the skillet.

Step 8

Stir everything together until the sauce thickens and evenly coats the chicken and vegetables, roughly 2-3 minutes.

Step 9

Season with salt and black pepper to taste.

Step 10

Garnish with the remaining spring onions before serving.

Step 11

Serve hot with steamed rice or noodles for a complete meal.

Nutrition Facts

Serving size	(1183.6g)

Amount per serving	% Daily Value*
Calories	1559.1

Total Fat 96.0g	0%
Saturated Fat 16.1g	0%
Polyunsaturated Fat 17.5g
Cholesterol 1.0mg	0%
Sodium 5362.6mg	0%
Total Carbohydrate 113.5g	0%
Dietary Fiber 27.2g	0%
Total Sugars 28.0g
Protein 89.3g	0%

Vitamin D 0IU	0%
Calcium 501.9mg	0%
Iron 18.9mg	0%
Potassium 2782.3mg	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: 51.6%

Protein: 21.3%

Carbs: 27.1%