Dinners

Healthier Cashew Chicken

30-Minute Healthier Cashew Chicken | The Foodwright

For Brig and me, Panda Express is one of our favorite fast-Asian-food guilty pleasures. So freaking delicious, buuut really not very good for you at all. I’m trying to find ways to recreate our favorites from Panda Express and other Asian food places in general (next up: honey walnut shrimp! I could just face plant into that stuff) and cashew chicken was first on my list.

The other night I found myself lacking any sort of desire to make dinner, so I just decided I was going to make a batch of Annie’s White Cheddar Mac & Cheese (no, food bloggers don’t make a dinner dressed to the nines every night 😉 ) when I saw the cashews in our cupboard and the wheels in my head started turning. I looked up a few recipes to see what the basic ingredients and method were, and then got to work creating a little Asian food child of my own. Sorry, that was weird. It was also an opportunity to test out the brown jasmine rice I found at Sprouts (verdict: we LOVE it!) Both Brig & I are so happy with how this dish turned out. The sauce is slightly sour, slightly sweet, slightly spicy – it’s dang delicious. And the chicken! So tender. And all in all, this meal is really pretty good for you! Add some steamed broccoli or snap peas to the mix and you have yourself a really really yummy, nutritious dinner. Also, if you don’t have/can’t get your hands on brown jasmine rice, don’t worry! Regular brown rice or white rice will work just fine.

Also, if you’re Asian-food-crazed like we are, you’ll love this fried rice by How Sweet Eats. One of our favorite dinners, hands down! Really the only adjustments I make to the recipe is adding chicken.

30-Minute Healthier Cashew Chicken | The Foodwright

Ugh. Just look at it! So yummy. So tantalizing. Who’s ready for second breakfast??

30-Minute Healthier Cashew Chicken | The Foodwright

Serves 2 

Ingredients: 

2 boneless, skinless chicken breasts

1 T cornstarch

1/4 t salt

dash pepper

2 T olive oil

1/4 c sweet chili sauce

1 T rice vinegar

1 T low-sodium soy sauce

2 T creamy peanut butter

1 T honey

1/4 t ground ginger

1/2 t minced garlic

1 T chopped chives

1/2 c roasted, lightly salted cashews

1 c brown jasmine rice

2 1/2 c water

Instructions: 

In a large saucepan on high heat, bring 2 1/2 c of salted water to a boil. Pour in the brown jasmine rice and turn down the heat to medium. Cover with a lid and let simmer for 45 minutes, or until tender. Leave rice covered until you’re ready to use it. Fluff with a fork right before serving.

In a small bowl, add the sweet chili sauce, rice vinegar, soy sauce, peanut butter, honey, ginger, garlic, and chives and mix until smooth and well combined. Set aside.

In a large bowl, whisk together the cornstarch, salt, and pepper. Rinse off the chicken breasts and pat dry with a paper towel. Cut into small chunks and throw into the bowl with the cornstarch mixture. Toss chicken pieces to coat evenly.

In a large skillet on medium-high heat, pour in the olive oil. Place the chicken pieces in the oil and let cook for 5-6 minutes, or until cooked through and no longer pink in the middle, turning the pieces over once to cook evenly on both sides.

Once the chicken is fully cooked, turn the heat down to medium and stir in the sauce and cashews. Let cook until hot and the sauce is slightly thickened, which should only take a few minutes. Take off the heat.

To assemble, make a well of rice on your plate and scoop the cashew chicken into the well. Top with extra chives & a squeeze of fresh lime juice. I recommend serving this dish with steamed broccoli or snap peas! Enjoy!

30-Minute Healthier Cashew Chicken | The Foodwrightxo, Lucia

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10 Comments

  • Reply
    Malia
    November 23, 2015 at 12:15 pm

    We made this last night, it was delicious and surprising easy and quick to make. Since I don’t eat meat, we used roasted broccoli and cauliflower in place of chicken and it turned out great. This is an awesome recipe.

    It’s a keeper and repeater for us.

    • Reply
      Lucia
      December 6, 2015 at 4:42 pm

      So glad to hear it, Malia! 🙂

  • Reply
    Matilda
    October 25, 2015 at 6:09 am

    Hi Lucia, I`ve made this cashew chicken, and my husband and i absoutely loved it! I included the recipe in my cookbook, it`s a new favorite in our house. Thank you for sharing your recipies, that`s so generous of you. You are so creative and talented! I am sure that one day you will publish a cookbook-I would definitely buy it!
    Also, I like the design and the photos of your blog. So clear and beautiful! All the best!!
    Matilda

    • Reply
      Lucia
      October 25, 2015 at 11:38 am

      Oh what a sweet comment! Thank you! I’m really glad you enjoyed the cashew chicken. Thanks for letting me know 🙂

  • Reply
    Erica
    October 21, 2015 at 6:26 am

    This looks amazing! I need more quick meal ideas in my life. This is added to the dinner menu for next week now! 🙂

    • Reply
      Lucia
      October 21, 2015 at 9:57 am

      Yay! Hope you love it 🙂

  • Reply
    Fareeha
    October 20, 2015 at 7:13 am

    These look amazingly delicious. I feel like grabbing the cashew chickenfrom the screen and eating it. You have presented it so well too.

    • Reply
      Lucia
      October 20, 2015 at 1:22 pm

      Thanks, Fareeha!! 🙂

  • Reply
    Matea
    October 19, 2015 at 7:22 am

    I’m in the same boat: I LOVE Asian food but most of the restaurants around me that serve it aren’t healthy.
    So glad you shared this recipe! Cashew chicken is the best 🙂

    • Reply
      Lucia
      October 20, 2015 at 1:22 pm

      Right?! The struggle is real. Thanks for commenting, Matea!

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