This is a simple and flavorful Asian-inspired cashew chicken that’s perfect for serving over quinoa or rice!
Preparation:
Cook:
Level: Easy
Ingredients
- 1 pound Boneless, skinless chicken fillet, diced
- 1 head Broccoli, cut into bite-sized florets
- 4 whole Green onions, thinly sliced
- 1 whole Red bell pepper, seeded and diced
- ⅔ cups Cashew nut
- ⅓ cups Low sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons Sesame oil
- 1 tbsp Fresh garlic, finely grated
- 1 teaspoon Fresh ginger, finely grated
- Toasted sesame seeds, to garnish
Preparation
Preheat oven to 375ºF and line a baking sheet with a silicone mat or aluminum foil. Spread the chicken, broccoli, green onions, red pepper and cashews on the tray in a single layer.
Whisk the soy sauce, vinegar, sesame oil, garlic and ginger together in a bowl and pour it over the chicken and vegetables. Use a spoon to quickly mix everything well.
Roast everything for 25 to 30 minutes. Serve immediately over rice or quinoa with a sprinkle of sesame seeds on top! Enjoy!
