Lemon Ginger Cashew Chicken
KEEP THOSE SPRING VIBES GOING!
Quick and easy, bright and flavorful! This dish is packed with lean protein, vitamins and minerals, healthy fats, and takes less than an hour to prepare – making it perfect for weeknights or weekends!
Fresh ingredients make this dish the perfect pick for spring cooking. We’re obsessed with fresh ginger in our house – from smoothies to stir-fry, I feel like we add it to everything! Not only does it brighten up any dish, but it brings a lot of nutritional benefit to your plate.
BENEFITS OF GINGER:
Anti-inflammatory
Aids in digestion
Reduces cholesterol
Rich in vitamins and minerals
This is one of my first recipes that features a protein that isn’t plant-based! So I wanted to touch on selecting high-quality products when opting for meats like chicken.
We don’t eat meat often in our house, but when we do, I try to buy the cleanest product I can. For this recipe, I used Red Bird Farms chicken, a local Colorado company that raises cage-free, antibiotic-free, vegetarian fed birds. Find more information about them here, and look into your own local farms when purchasing produce and protein products! It helps support local farmers, is good for the environment, and keeps you in touch with where your food is coming from.
Want to keep it meat-free? It’s easy to substitute tofu, tempeh, or seafood into this recipe to fit any dietary preferences.
Lemon Ginger Cashew Chicken
Prep Time: 25 min
Cook Time: 20 min
Servings: 4
INGREDIENTS
FOR THE CHICKEN
1 lb chicken breast
2 tbsp. fresh ginger, grated
2 tbsp. lemon juice
1 tbsp. tamari or soy sauce
1/2 tsp. sesame oil, plus extra for drizzle
PRODUCE
1 c broccoli florets
1 c snow peas, trimmed
1 large zucchini
1/2 c cashews, chopped
INSTRUCTIONS
Cut chicken breast into bite-sized pieces.
Add chicken, ginger, lemon juice, tamari, and sesame oil into a medium bowl, or plastic bag to marinate in the refrigerator. Optional: Do this step the night before you plan to cook. The longer the marinade sits, the stronger the flavor!
While chicken is marinating, chop the broccoli, snow peas, and zucchini into bite-sized pieces so that everything is about the same in size.
Heat a large pan over medium-high heat. Add a touch of sesame oil and the chopped cashews to toast (approximately 5 minutes), stirring frequently. Set aside in a small bowl when toasted.
In the same pan, add the chicken and cook 5-7 minutes.
Add chopped vegetables into the pan.
Cover pan with a large glass lid to allow vegetables to steam. Leave covered 5 minutes.
Remove cover and stir. Replace cover and steam 5 more minutes.
Add cashews and stir until mixed throughout.
Serve with brown rice and chopped green onion (optional).
Enjoy!
NUTRITION INFO (1 SERVING, WITHOUT RICE)
Calories: 246, Fat: 10g, Carbohydrates: 7g, Fiber: 1g, Sugar: 2g, Added Sugar: 0g, Protein: 30g
MAKE IT VEGAN:
Use some tofu or tempeh instead of chicken!
MAKE IT PALEO:
While the recipe itself is paleo, serve it with cauliflower rice or as is to keep the whole dish paleo.
xx,
mallory