Asian Cashew Chicken

Are you in need of a quick and easy dinner recipe? This Asian Cashew Chicken is so enak and so simple to make! It's a good one to throw into the dinner rotation. This recipe has a delicious flavor from the chili garlic sauce. A healthy balance of protein, veggies, and carbs. We like to serve it over brown rice. Make it with me!

The chili garlic sauce does add a little heat to this recipe! If you don't like spicy, taste it before and add it too your liking. For me, a teaspoon was just enough to enhance the flavor, without lighting up my mouth. Everybody is different. You can also substitute the green peppers in this recipe if you are not a fan. Other great options would be chunky onion slices, zucchini, broccoli, or cauliflower.

I am a huge cashew fan! Cashews are my favorite nuts. I love using cashews in this recipe because I like the texture it adds, as well as the flavor! I realize there are a lot of nut allergies out there. You can easily substitute the cashews out for something else like peanuts or almonds, or you can omit the nuts completely.

Asian Cashew Chicken
Yields 4-6 Servings

4-6 Chicken Breasts
2 tablespoons olive oil
Salt & Pepper
1/2 cup cashews
1 tablespoon olive oil
1 green pepper, chopped
1/2 red onion, chopped
2 teaspoons minced garlic
1 tablespoon sunflower oil
1 tablespoon rice wine vinegar
2 tablespoons soy sauce
1 teaspoon ginger
1 teaspoon chili garlic sauce
Salt & Pepper

Preheat panggangan to 350. Line a cookie sheet with tin foil and place the chicken breasts on the pan, seasoned with olive oil, salt, and pepper and bake for one hour. When finished baking, remove from pan and cut breasts up into bite sized chunks. Set aside.

In a frying pan over medium heat, add olive oil, peppers, onions, and garlic and saute until soft. Add the remaining ingredients and stir until sauce begins to thicken, about 6 minutes. Mix in chicken cubes and cashews until coated. Serve over rice or noodles.

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