CASHEW CHICKEN

There are a million Cashew Chicken recipes out there, some are breaded and deep fried and some are more complicated to make but mine is an easier healthy option that's packed with flavour and you may even have most of the ingredients on hand.

I highly suggest you double the recipe because I guarantee that you are going to want a generous helping and maybe even some for lunch the next day. Now don't say I didn't warn you.

If you adapt this recipe and only use 1/2 cup of cashews the recipe is Weight Watcher friendly with only 5SP per serving.

Shall we get right to it....
Ok first I have to say, I made this for dinner last night and we gobbled it all down and now going through my photos, I want more....  maybe I'll have to make it again tonight, I should have doubled the recipe.

CASHEW CHICKEN
DaytoDayDreams.com
Makes 6 servings
Ingredients

• 1/2 cup Low Sodium Soy Sauce
• 1 Tablespoon Rice Vinegar
• 1 Tablespoon Packed Brown Sugar
• 1/2 teaspoon Sesame Oil
• 1 Tablespoons Vegetable Oil & Cooking Spray
• 3 lg whole Boneless, Skinless chicken breasts  cut into cubes
• Salt To Taste (I use a very minimal amount)
• 1 Tablespoon Chopped Garlic ( I use the already chopped in a jar)
• 1 Tablespoon Chopped Fresh Ginger (I use the already chopped in a jar)
• 1 whole Green or Red Bell Pepper, Chopped into large chunks
• 1/4 cup Low Sodium Chicken Broth
• 2 Tablespoons Cornstarch
• 1 cup Drained Sliced Canned Water Chestnuts (227ml can works)
• 1 cup Unsalted Cashews (be Sure To Use Unsalted)
• 2 whole Green Onions, Thinly Sliced
• Cooked Rice , Noodles or Vegetables For Serving (if Desired)

Instructions

• In a bowl, mix together the soy sauce, vinegar, brown sugar and sesame oil. Set aside. 
• Spray pan or wok with cooking spray add vegetable oil, using high heat, add the chicken in a single layer. Sprinkle with a small amount of salt, then leave it alone, give the chicken a chance to brown nicely, you want it browned not gray looking. When the chicken has turned golden, stir it around so that it can brown on all sides. Lower the heat to medium and add in the garlic and ginger and peppers and stir to combine and let it cook for 2 to 3 minutes.
• Add your chicken broth, stir it around, scraping the bottom of the pan to loosen all the flavorful bits. Turn the heat to medium-low and pour in the sauce mixture, then mix the cornstarch with 1/4 cup water to make a slurry and pour it in. Stir the sauce for 1 to 2 minutes to thicken, then add the water chestnuts and cashews and stir to coat everything with the sauce, adding water if necessary if the sauce is too thick.
• Finally, sprinkle on the green onions. Serve with rice, noodles or veggies.

Enjoy!