Cashew Chicken
main dishes

Cashew Chicken

Try our version of Cashew Chicken, starring Kitchen Basics® Creamy Bean & Vegetable Stock. Combined with brown sugar and spices, it creates a rich, thick sauce, coating both the chicken and cashews. Serve over rice and enjoy a better-than-takeout meal the whole family will love.

  • 10m

    prep time

  • 10m

    Cook Time

  • 487

    Calories

  • 12

    Ingredients

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Ingredients

4

(1-cup)

Servings

  • 2 tablespoons oil
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 red bell pepper, chopped
  • 1/4 cup reduced sodium soy sauce
  • 1 tablespoon rice vinegar
  • 3/4 cup creamy bean and vegetable stock
  • 3 tablespoons hoisin sauce
  • 1 tablespoon packed brown sugar
  • 1 teaspoon McCormick Gourmet™ Organic Garlic Powder
  • 1 teaspoon McCormick Gourmet™ Organic Ground Ginger
  • 1 cup cashews
  • 2 green onions, thinly sliced

Instructions

  • Heat oil in large skillet on medium-high heat. Add chicken; cook and stir until golden brown, about 5 minutes. Add bell pepper; cook and stir 2 to 3 minutes or until tender-crisp. Add soy sauce and vinegar, stirring to release browned bits in bottom of pan.

  • Stir in bean stock, hoisin sauce, brown sugar and spices. Reduce heat to medium-low; cook and stir 1 to 2 minutes or until thickened. Stir in cashews and green onions. Serve over hot cooked rice, if desired.

Nutrition information (per Serving)

Reviews

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