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Spicy Cashew Chicken Recipe

Name: Spicy Cashew Chicken Recipe
Total time: 30 MINUTES
Yield: 4
Ingredients: 2 lg Chicken Breasts, boneless skinless, diced small; 3 cup Broccoli; ¾ cup Cashews; 3 tbsp Extra Virgin Olive Oil; 2 tbsp Brown Sugar; 2 tsp Soy Sauce; 1 tbsp Vinegar; 1 tsp Cayenne Pepper; 1 tsp Litehouse® Freeze Dried Ginger; 2 tbsp Jalapeno, Fresh, minced; ½ cup Litehouse® Freeze Dried Spring Onion; 1 ea Salt and Pepper, to taste

March 11, 2014 Emily Roemmich

30 MINUTES

Serves: 4

Chinese food is my weakness. Delicious, fried, General Tso’s chicken is my first choice, but please don’t tell me how many calories are in it! Because of my love of Chinese food, we eat a lot of stir-frys and Chinese-inspired dishes at home, which can be so much healthier than take out.

I know these aren’t authentic dishes by any means; I usually just cook up whatever protein and veggies I have on hand. This Spicy Cashew Chicken recipe will be the perfect meal if you are growing a garden this spring. When I have an abundance of zucchini, I omit the broccoli in this recipe and add those delicious, fresh, garden zucchinis. The Litehouse Freeze Dried Herbs are my favorite meal helpers. By using Litehouse’s Freeze Dried Herbs, I’m saving a lot of time, money and calories! With the time it would take me to chop jalapeños, onions and ginger for this recipe, it would be more than a thirty-minute meal. Quick, easy and healthy is the perfect meal for a busy mom and every little bit of time saved adds up at the end of my day. Maybe you have a similar problem, but I can never seem to use all of my fresh herbs before they go bad! My pantry is now stocked with Litehouse herbs that are just as good as fresh. Lastly, another reason I love the Litehouse herbs so much is the flavor they can add to a recipe without a whole bunch of added calories. You won’t be missing the fried version of this spicy cashew chicken because of the great flavor of the ginger and jalapeños.

Serve this Spicy Cashew Chicken over brown rice and add all of the extra veggies you want! It’s take out, but better! Do you cook healthier versions of your favorite recipe at home?

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Spicy Cashew Chicken Recipe

March 11, 2014 Emily Roemmich

30 MINUTES

Serves: 4

This Spicy Cashew Chicken recipe will be the perfect meal if you are growing a garden this spring. When I have an abundance of zucchini, I omit the broccoli in this recipe and add those delicious, fresh, garden zucchinis.

Ingredients

2 lgChicken Breasts, boneless skinless, diced small
3 cupBroccoli
¾ cupCashews
3 tbspExtra Virgin Olive Oil
2 tbspBrown Sugar
2 tspSoy Sauce
1 tbspVinegar
1 tspCayenne Pepper
1 tspLitehouse® Freeze Dried Ginger
2 tbspJalapeno, Fresh, minced
½ cup Litehouse® Freeze Dried Spring Onion
1 eaSalt and Pepper, to taste

Directions

Dice the boneless skinless chicken breasts into small pieces. This works better when a little frozen!Prepare the sauce in a small bowl: 1 tablespoon olive oil, brown sugar, soy sauce, vinegar, jalapeno, cayenne pepper, freeze dried ginger and spring onion. Set aside. Heat 1 tablespoon olive oil over medium heat. Sprinkle chicken with salt and pepper to your taste. Add the diced chicken to the pan and cook for about 5 minutes or until cooked through. (If you have larger pieces this will take longer). Experts recommend chicken to be cooked until an internal temperature of 165°F degrees. Set the chicken aside and sauté the broccoli in 1 tablespoon olive oil for about 5 minutes or until tender. Add the cooked chicken and the sauce to the pan. Cook for an additional 5 minutes. Serve over rice.