Honey Cashew Chicken
A quick and easy honey cashew chicken is gluten-free and dairy-free and tastes better than take-out.
Servings: 5
Equipment
- 12 inch cast iron skillet
- spatula set
Ingredients
- 2 Tablespoons Oil
- 1 1/2 lbs. Chicken Breast cut into bite size pieces
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 Carrots sliced diagonally
- 1 Yellow or Red Pepper sliced
- 1 Onion diced
Sweet Honey Chili Sauce (may want to double sauce if putting over rice):
- 2 Tablespoons Chili Garlic Sauce *
- 1/4 cup Honey or brown sugar
- 1 teaspoon Ginger
- 1 teaspoon Tamari or Soy Sauce **
- 1 cup Whole Cashews
- 1/4 cup Scallions diced
Instructions
- Heat large skillet over medium high heat and add oil. Add chicken and saute for 6-8 minutes until browned. Season with salt and pepper. Add carrots, yellow pepper, and onion and saute for 4-6 minutes.
- Turn down to medium heat and add chili garlic sauce, honey, ginger, and tamari and stir to coat. Add 1-2 Tablespoons of water, if needed. Stir in cashews and season to taste. Heat for 1-2 minutes. Top with scallions.
- May be served with rice.
- *If you are putting this over rice, I suggest doubling the sauce. **May reduce chili garlic sauce to 1 Tablespoon if you don't like spicy food.
- ***Tamari is a gluten-free version of soy sauce. Either one can be used in this dish.
Nutrition
Calories: 434kcal | Carbohydrates: 29g | Protein: 34g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 87mg | Sodium: 979mg | Potassium: 857mg | Fiber: 2g | Sugar: 18g | Vitamin A: 4215IU | Vitamin C: 49.3mg | Calcium: 36mg | Iron: 2.6mg
