Cashew Chicken Noodles
This one pot recipe is nearly a dump and go recipe! So good especially for families
Servings 4
Calories 561kcal
Ingredients
- 6 oz Long Pasta or Noodles
- 1 ½ lb. Chicken Breast or Thigh trimmed and cubed
- ½ Green Bell Pepper chopped
- ½ Red Bell Pepper chopped
- ½ Orange Bell Pepper
- ½ Yellow Onion sliced
- 1 teaspoon Black Pepper
- 1 teaspoon Ground Ginger
- 1 tbs Minced Garlic
- 1 tbs red Chili Sauce
- ½ cup Cashews salted and dry roasted
- 1 tablespoon Olive Oil
- ½ cup Soy Sauce or Coconut Aminos
- 2 tbs Rice Wine Vinegar
- 2 tbs Honey or Brown Sugar
- ⅓ cup Chicken Broth
- 1 ½ tbs Cornstarch
- Optional Garnish: Crushed Cashews Cilantro Sesame Seeds, Red Pepper Flakes
Instructions
- Cook noodles al dente according to box directions and reserve. Rinse with cool water and set noodles aside.
- Cut all vegetables and chicken into bite size pieces and place in a large zip-lock or bowl.
- Add all of the ingredients except the cornstarch and chicken broth to the bag of veggie mix. Marinate in the fridge for 30 minutes.
- To a hot, large, raised edge skillet add the marinated veggie-chicken mixture and cook for 8-10 minutes on medium high, or until chicken is cooked and sauce has begun to reduce.
- Whisk the cornstarch and chicken broth together and stir into the skillet. Cook for 2-3 minutes or until the sauce has thickened. At this point there will be a lot of sauce but it will be perfect for saucing the noodles.
- Lower heat and toss in the noodles. Thoroughly sauce the noodles. Cook for another 2-3 minutes.
- Garnish with crushed cashews and sesame seeds. Serve warm.
- May be kept in the refrigerator for up to 4 days and reheated by microwave for 30 second intervals.
- May be kept in the freezer for up to 3 months and reheated by stovetop or microwave.
Nutrition
Calories: 561kcal | Carbohydrates: 56g | Protein: 49g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1948mg | Potassium: 1045mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1067IU | Vitamin C: 54mg | Calcium: 45mg | Iron: 3mg