Cashew Chicken with Quinoa
Ingredients
- 3 tbsp coconut oil, divided (1/2 to cook chicken, 1/2 to cook peppers)
- 2 lbs chicken tenders or breasts, cubed
- 3 tbsp cornstarch
- 2 red bell peppers sliced & halved
- 1 green bell pepper sliced & halved
- 1 medium red onion cubed
- 3/4 cup cashews
- 1/4 cup green onion sliced
SAUCE
- 5 tbsp low sodium soy sauce
- 3 tbsp balsamic vinegar
- 2 tbsp rice vinegar (or white vinegar)
- 1 tsp minced garlic
- 1/2 tsp ground ginger
- 1/4 cup maple syrup
- 1/4 tsp red pepper flakes
- 1/2 tsp sea salt
SERVE WITH
- Quinoa (or rice)
Instructions
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in a medium mixing bowl, toss cubed chicken with cornstarch.
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in a saute pan, over med-high heat - heat 2 tbsp coconut oil for about 30 seconds. add chicken and and saute for about 8 minutes, until chicken is golden brown on all sides.
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remove chicken and set aside in a bowl.
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in a small pot, make quinoa according to the package instructions. (I use Trader Joe's tricolor quinoa)
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add 2 tbsp of coconut oil to saute pan and heat for about 30 seconds. add peppers and onions to pan and saute for about 7 minutes or until onions are translucent. Stirring occasionally.
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while peppers are cooking, whisk sauce ingredients in a small mixing bowl - soy sauce, balsamic vinegar, white vinegar, minced garlic, ground ginger, maple syrup, red pepper flakes and salt.
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add chicken back to saute pan and stir with vegetables.
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pour the sauce into the saute pan and bring to a boil for about 2 minutes. Stir constantly until sauce thickens. Stir in the cashews and green onions.
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remove from heat. place cashew chicken mix on top/side of quinoa, top with some green onions. Enjoy!
Recipe Notes
- 435 cal
- 17g fat
- 24g carbs
- 40g protein