30 Minute Cashew Chicken
Enjoy this healthy Cashew Chicken recipe for a quick weeknight dinner. It’s easy, keto-friendly, and the kids always love it!
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 30 mins
- Yield: 4-6 1x
- Category: Main Meals
- Method: Oven
- Cuisine: American
Ingredients
Scale
- 1 lb chicken breasts, pounded out to ¼” thick and cut into 2” strips
- 4 cups vegetables, fresh and/or frozen (I used a combination of bell peppers, carrots, green beans and peas)
- 2/3 cup cashews
- 3 green onions, white and green parts sliced.
- ½ cup chicken stock
- 4 Tbsp soy sauce (I use liquid aminos)
- 2 Tbsp apple cider vinegar
- 1 Tbsp sriracha sauce
- 2 tsp minced garlic
- ¼ cup cornstarch
- 2 Tbsp honey
- 2 tsp sesame seed oil
- 1 tsp sesame seeds to garnish (optional)
Instructions
- Preheat the oven to 350F.
- Spray a 9” x 13” glass pan with cooking spray or grease with a butter wrapper.
- Place the chicken pieces in a single layer in the pan.
- Top with the cashews and 4 cups of vegetables.
- Add all the white onions and about half of the green onions on top. In a small bowl, whisk together the ingredients for the sauce: stock, soy sauce, vinegar, sriracha, cornstarch, honey, garlic and sesame seed oil.
- Pour over the vegetables and chicken.
- Bake for 25-30 minutes, until the sauce is bubbly and the chicken is cooked through.
- Let cool slightly for about 5 minutes for the sauce to thicken.
- Garnish with sliced green onions and sesame seeds. Salt and pepper to taste.
Find it online: https://dontwastethecrumbs.com/30-minute-cashew-chicken/