Nutritionist, Kelly Williams show us how to make Cashew Chicken & Veggies.
Cashew Chicken & Veggies
Ingredients
Sauce:
1/3 C low sodium soy sauce
1/3 C water
2 T honey
2 cloves garlic, minced
1 T Asian Hot & Sweet sauce, such as Go-Chu-Jang Korean style
1 T cornstarch
1 lb boneless skinless chicken breasts or thighs, chopped into bite-size pieces
16 oz Asian vegetable mix
1/3 C cashews
Salt & Pepper to taste
Avocado or Olive oil to coat chicken
Directions:
Preheat oven to 400*
Toss chicken pieces in oil. Season with pepper. Spread out on a large sheet pan in a single layer. (Use a Silpat or parchment paper for easy clean up!). Bake for 10 minutes
While the chicken bakes, in a small saucepan, add soy sauce through cornstarch to a small pan. Bring to a boil and then simmer approximately 5 minutes until the sauce thickens slightly.
Remove chicken from the oven. Add the vegetables to the pan with chicken, pour sauce over the top and stir to coat. Sprinkle cashews over the top. Return to oven and cook 8-10 minutes until done.
Serve with rice, if desired.
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