Cashew Chicken for One
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Chicken, broccoli, and cashews tossed in a sweet honey soy sauce, cooked in one skillet in about 20 minutes.
Ingredients
Sauce
- 2 tbsp low-sodium soy sauce
- 2 tbsp honey
- 1 tsp olive oil
- ¼ tsp fresh grated ginger (or ⅛ tsp ground)
- 1 tbsp water
Chicken
- 1 boneless skinless chicken breast (6 oz) cubed into 1-inch pieces
- ⅛ tsp salt
- ⅛ tsp coarse black pepper
- ½ tbsp olive oil
- ½ cup coarsely chopped onion
- ½ cup broccoli florets
- 1 garlic clove minced
- ¼ cup unsalted cashews
Equipment
- skillet
- whisk
Directions
- In a small bowl, whisk the soy sauce, honey, 1 teaspoon of olive oil, ginger, and water. Set the sauce aside.
- Season the chicken with the salt and pepper. Heat the ½ tablespoon of olive oil in a 10-inch skillet over medium-high heat and cook the chicken for 4 to 5 minutes, until it reaches 165°F.
- Add the onion, broccoli, and garlic and cook for 1 minute, just until the vegetables start to soften.
- Stir in the cashews and the sauce. Bring it to a gentle boil, then turn the heat down and simmer for about 3 minutes, until the sauce coats the chicken and vegetables.
- Serve as is or over rice.
Nutrition
Serving: 420g | Calories: 699kcal | Carbohydrates: 59g | Protein: 49g | Fat: 32g | Saturated Fat: 5.7g | Trans Fat: 0g | Cholesterol: 124mg | Sodium: 1542mg | Potassium: 1183mg | Fiber: 3.9g | Sugar: 41g | Vitamin A: 1420IU | Vitamin C: 50mg | Calcium: 84mg | Iron: 4.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ¼ tsp fresh grated ginger (the first choice counted), skinless chicken breast counted as raw chicken breast, ¼ cup unsalted cashews counted as unsalted roasted cashews. Brands and portions vary, so use it only as an approximation.