Ginger Chicken with Cashews

Updated on January 4, 2022

• 1 ½ cups chicken broth

• ½ cup soy sauce

• 1 tablespoon cornstarch

• ¾ teaspoon ground ginger

• ¾ teaspoon brown sugar

• ¼ cup cornstarch

• 1 ½ teaspoons ground ginger

• ¼ teaspoon curry powder

• 2 pounds skinless, boneless chicken breast meat, diced

• 3 tablespoons extra-virgin olive oil

• 1 tablespoon sesame oil

• 3 green onions, chopped

• 1 bell pepper, chopped

• 1 teaspoon sesame seeds

• ½ cup cashews

1. Whisk together the chicken broth, soy sauce, 1 tablespoon cornstarch, 3/4 teaspoon ground ginger, and brown sugar in a bowl.

2. Combine 1/4 cup cornstarch, 1 1/2 teaspoons ground ginger, and curry powder in a large, sealable plastic bag and shake to mix. Add the chicken to the bag and toss until well coated.

3. Heat the olive oil and sesame oil in a wok or large skillet over high heat. Cook and stir the chicken in the hot oil until golden brown, 3 to 5 minutes. Add the green onions and bell pepper to the pan, cooking another 2 to 3 minutes. Stir the sauce mixture into the chicken and vegetable mixture; reduce heat to medium. Sprinkle sesame seeds over the dish and bring to a boil; allow to boil until the sauce thickens, 3 to 5 minutes. Remove from heat; add cashews and toss to serve.

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Nutrition Facts (per serving)

387Calories19g Fat15g Carbs38g Protein

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Nutrition FactsServings Per Recipe6Calories387% Daily Value *Total Fat19g25%Saturated Fat4g19%Cholesterol92mg31%Sodium1359mg59%Total Carbohydrate15g5%Dietary Fiber1g5%Total Sugars2gProtein38gVitamin C17mg87%Calcium40mg3%Iron3mg14%Potassium460mg10%

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