Teriyaki cashew chicken with broccoli and white rice.
Teriyaki Cashew Chicken combines bite sized chicken, crunchy cashews, and teriyaki sauce.
Yield: 4 servings
Calories: 179kcal
Equipment
- Instapot for the rice
- Hand Blender for the marinade
- wok
Materials
- 2 1/2 lb. boneless skinless chicken breasts in 1” pieces
- 3/4 c. soy sauce
- 1/3 c. dark brown sugar
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. honey
- 4 cloves garlic minced
- 2 tsp. sesame oil
- 1 tsp. ground ginger
- 1/2 tsp. black pepper
- 1 Tbsp. olive oil
- 1 Tbsp. cornstarch
- 1 Tbsp. toasted sesame seeds black and white
- small crown of broccoli
- Steamed white rice
- 1/2 cup of roasted salted cashews
Instructions
- Place the chicken in a resealable plastic container.
- In a large measuring cup, whisk together the soy sauce, brown sugar, 2 tbsp of water, vinegar, honey, garlic, sesame oil, ginger, and pepper until the sugar is dissolved.
- Pour half of the marinade over the chicken, reserving the remaining marinade.
- Refrigerate for at least 30 minutes.
- In a large skillet over medium-high heat, heat the oil.
- Add the chicken and cook, until cooked through, about 3 to 5 minutes.
- Reduce the heat to medium.
- In a small bowl, whisk 2 tablespoons of water with the cornstarch.
- Pour the reserved marinade into the skillet over the cooked chicken.
- Cook, until the sauce thickens and coats the chicken evenly, 3 to 5 minutes.
- Garnish with the green onion and sesame seeds.
- Serve hot with broccoli and rice, if you like.
Video
Nutrition
Serving: 1cup | Calories: 179kcal | Carbohydrates: 10g | Protein: 18g | Fat: 8g | Saturated Fat: 1.4g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 4.5g | Cholesterol: 48mg | Sodium: 735mg | Potassium: 476mg | Fiber: 2.4g | Sugar: 4.7g | Vitamin A: 1243IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1.5mg