Recipe by
Christy Brissette, MS, RD
Photo by
Renée Comet
How to Make Cashew Chicken with Bell Peppers
This lighter version of the Chinese take-out classic cooks up just as fast as ordering out. We use red, yellow, and green bell pepper for color, but you could use any variety of bell peppers. Serve by itself or over a side of brown rice or cauliflower rice for a low carb meal.
5 minprep time
15 mincook time
4servings
1 1/2 cups
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Step-By-Step Instructions:
In a large skillet or wok over medium-high heat, heat half of the oil. Add the chicken and sauté for 6 minutes or until cooked through. Remove from the pan and set aside.
Add the other half of the oil to the pan. Add the onion to the pan and sauté for 2 minutes. Add the bell peppers, garlic and ginger, rice vinegar, tamari and chili paste. Sauté for 3 minutes or until the peppers are tender.
Add the cooked chicken and cashews to the pan and stir to warm, about 2 minutes.
Remove from heat and stir in the sesame oil. Garnish with sesame seeds.
This was a hit with my family. I used chicken breast the first time I made it and it was very good. I subbed siracha for the chili paste, reduced sodium soy sauce for the tamari and frozen cubes of ginger for the fresh as these were the ingrediants I had. I have made this multiple times and will make again.
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Really good recipe but a little too spicy for me. I didn't have any cashews so I made this with sliced almonds
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