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Cashew Chicken with Bell Peppers
5 min prep time
15 min cook time
4servings
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 min prep time
15 min cook 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.
Nutrition facts
4 Servings
-
Serving Size
1 1/2 cups
- Amount per serving Calories 300
-
Total Fat
17g
- Saturated Fat 3.5g
- Trans Fats 0g
- Cholesterol 105mg
- Sodium 470mg
-
Total Carbohydrate
15g
- Dietary Fiber 3g
- Total Sugars 5g
- Added Sugars 0g
- Protein 22g
- Potassium 600mg
- Phosphorous 280mg
Ingredients
avocado oil (divided)
2 tsp
boneless skinless chicken thighs (cut into bite-sized peices)
1 lbs
medium onion (diced)
1/2
bell peppers (any mix of colors) (cut into 1-inch chunks)
3
minced garlic
2 tbsp
minced fresh ginger
2 tbsp
rice vinegar
1/4 cup
reduced sodium tamari
3 tbsp
chili paste
1 tbsp
unsalted cashews (roasted)
1/4 cup
sesame oil
1 tbsp
sesame seeds
1 tbsp
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