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cashew chicken in bowl

Cashew Chiciken

Chicken and peppers coated in a sweet and garlic savory sauce with an added crunch from cashews.
5 from 3 votes
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Course: Dinner
Cuisine: Chinese
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 532kcal

Equipment

  • Pressure Cooker/Instant Pot

Ingredients

  • 1 lb chicken breast cubed
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 zucchini diced
  • 2 celery stalks diced
  • 2 carrots diced
  • 1/2 cup soy sauce
  • 1/4 cup water
  • 1 tablespoon vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon hoisin sauce
  • 1 cup cashews
  • 2 cups white rice prepared
  • 1 green onion sliced thin
  • 2 tablespoons cornstarch dissolved in 2 tablespoons cold water

Instructions

  • Place chicken, oil, and garlic into the instant pot and saute until
  • chicken is cooked on all sides.
  • In a small bowl add the soy sauce, water, vinegar, brown sugar and hoisin sauce.
  • Mix well.
  • Set to the side.
  • Add carrots, celery, and zucchini to the instant pot, stir to combine.
  • Saute’ until soft.
  • Add the chicken back to the instant pot.
  • Pour the sauce on top.
  • Place the lid on the instant pot and close the pressure valve.
  • Set the pot to Manual, High Pressure for 5 minutes.
  • When the cooking cycle is complete, quickly release the pressure and
  • open the pot.
  • If the mixture is thin, add cornstarch and mix well.
  • Stir in cashews.
  • Serve over a bed of white rice
  • Garnish with green onions.

Notes

You can make this in a skillet or wok instead of your Instant Pot. 
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Nutrition

Calories: 532kcal | Carbohydrates: 43g | Protein: 35g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 1827mg | Potassium: 761mg | Fiber: 3g | Sugar: 7g | Vitamin A: 174IU | Vitamin C: 27mg | Calcium: 40mg | Iron: 5mg