Cashew chicken made healthy


Forget takeout. This recipe tastes like the best cashew chicken from your favorite Chinese restaurant, but doesn’t leave you feeling bloated from all the sodium or with a headache from any MSG. The secret is both in the sauce – it tastes like a rich, brown, flavorful gravy – and in the toasted cashews. Toasting them brings out their rich, buttery flavor.

I hope you enjoy this one as much as we have


Cashew Chicken
Serves 4
a healthy take on a restaurant favorite
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
  1. 4 boneless, skinless chicken breasts, cut into cubes
  2. 1/4 cup corn starch
  3. 1 medium red pepper, cubed
  4. 4 scallions, whites and greens chopped, separately
  5. 1 clove garlic, chopped
  6. 1/2 cup chicken broth
  7. 1/4 cup coconut aminos
  8. 2 TB Mirin
  9. 1 tsp sesame oil
  10. 1 1/2 TB fresh minced ginger (about 1" of a knob)
  11. 1 date, pitted and chopped
  12. 1 TB arrowroot starch
  13. salt + pepper
  14. coconut oil
  15. 1 cup raw cashews
  16. 1 cup uncooked short grain brown rice
  1. Toast cashews on stovetop.
  2. Toss chicken with salt, pepper, and corn starch to coat. On medium heat in oiled skillet, brown chicken. When almost done, add red pepper and the whites of the scallions.
  3. Meanwhile, mix together the broth, coconut aminos, ginger, mirin, garlic, sesame oil, and date in a blender and blend until smooth. Transfer to a sauce pan and bring to a simmer. Turn heat to low, whisk in arrowroot, and allow to thicken. Pour mixture over chicken, add cashews, and stir. Top with chopped green scallions.
  4. Serve over rice.
  1. Tip 1: Use the Perfectly Cooked Brown Rice recipe from Goop/It's All Good. It won't disappoint.
  2. Tip 2: Use homemade chicken (bone) broth. It will yield a much thicker, richer gravy.
Adapted from A Saucy Kitchen
Adapted from A Saucy Kitchen

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