When it comes down to the choice of “real” homemade food versus takeout the home cooked nutritious option will win out in my house every single time. Since the hubs expressed a craving for Chinese take out, I decided to cook my own version of Cashew Chicken. We all know I am a huge Rachael Ray lover so this recipe was initially borrowed from her. However, the recipe below is modified to reflect a lower calorie count. This recipe is so easy…
-Start by heating a large skillet to medium high heat, add olive oil, and cubed boneless/skinless chicken breasts (season with grill seasoning and a touch of garlic)
-After the chicken browns for 5-7 minute add your veggies (1 large chopped onion, 1 large bell pepper chopped, 2 carrots grated)
-Once the veggies have softened add in 2-3 tablespoons of low sodium soy sauce
-Give the soy sauce 3-4 minutes to absorb then add a dash of crushed red pepper flakes, a healthy drizzle of honey, ¼ cup of sugar free pancake syrup and the star of the show.. Chipolte Chili Powder.
This can be found with the regular spices right in your grocery store OR take a field trip to a spice store which is what I love to do from time to time. (I heart Penzeys)
One you have everything combined toss in some peas (your choice of type) and some cashews. I don’t do tons of cashews since they bump up the calorie count and there is already plenty of protein coming from the chicken.
Reduce heat and cover for 5-6 minutes. Pair with some brown rice (which I recommend making with chicken stock instead of water) and enjoy….with or without chopsticks!