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EASY Cashew Chicken Salad Wraps (20 min!)


These are simple Cashew Chicken Salad Wraps alert in just 20 minutes in a pot! A recipe that is better than the package the whole family will love.

Whenever I crave Chinese food, I always think of this cashew chicken. It's a healthier take-away alternative and tastes great. We love serving it in salad wrap, but you can serve it on top too. rice or fry with steamed vegetables.

This cashew chicken recipe is great for summer and should definitely be on your must-try list. A meal that my whole family loves, my husband and I keep coming back for seconds. The chicken is very soft and the sweet and flavorful sauce is really divine.

The cashews hidden in this dish are definitely what makes it top notch! Cashew nuts are one of my favorite snacks. So if I can sneak her in for dinner, that's a win. It has a lot of flavor and is always satisfactory. I love this chicken with cashews!

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How to Make a Cashew Chicken

  1. CHICKEN. In a large pan, heat the butter and oil over medium heat. When the butter melts add a single layer of chicken. Add salt and pepper and cook for 3 minutes. After browning, turn the other side and cook for another 3 minutes. Turn the heat down, add garlic and cook.
  2. SOS. While the chicken is cooking, whisk together the chicken stock, soy sauce, hoisin sauce, vinegar, and cornstarch in a small bowl.
  3. THROW IT AWAY. Stir the sauce in the pan and cook with the chicken over low heat until thickened. Then mix the cashew nuts together. Serve warm with a few sliced ​​green onions for added flavor.

Favorite ways to serve

  • Lettuce wrap: This is my favorite! It tastes light and fresh and is great if you are looking for a lower-carb option.
  • On riceIt's delicious compared to white or brown rice. You can also use cauliflower rice or quinoa.
  • With pasta: You can easily mix this cashew chicken with rice noodle or noodle.
  • Fried vegetables: Mix in some steamed vegetables to make this recipe simple to fry.

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Cooking tips + types

  • Salt. Soy sauce and hoison sauce are a bit salty, so I like to use unsalted cashews to reduce sodium. I also use low sodium soy sauce and chicken broth.
  • Spice up. Add a few sriracha or red chili peppers for a small heat and mix.
  • SOS. This dish is also very tasty. homemade teriyaki sauce.
  • Vegetables. Feel free to add a few extra vegetables like mushrooms, peppers, or broccoli.
  • Crunch. You can add more crispy noodles to my.
  • Warm up. While you're reheating the leftovers from the fridge, add a pinch of chicken stock to lean the sauce a small.

<img class = "indolent indolent-hidden Aligncenter wp-image-58412 size-large" title = "These simple cashew chicken salad wraps are made in a single saucepan in just 20 minutes! A better recipe than a package that the whole family will love. "alt =" cashew chicken wraps on salad plates ” width=”857″ height=”1200″ data-indolent- data-indolent-data-indolent- src=”data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7″ data-indolent-type=”image” data-indolent-src=”https://www.iheartnaptime.net/wp-content/uploads/2019/05/IHeartNaptime_CashewChicken-857×1200.jpg”/>

More dishes inspired by the pack:

Course: Main course

Local cuisine: Chinese

Keyword: Cashew Chicken

Preparation time: 5 minute

Cooking time: fifteen minute

Total time: 20th minute

Portion: 6th

Calorie: 331

These simple cashew chicken salad wraps are made in a single pot in just 20 minutes! A recipe that is better than the package the whole family will love.

  • on tablespoon Salted butter
  • on teaspoon olive oil
  • 2 .. lb Chicken breast Cut into 1 inch pieces
  • 2 .. teaspoon minced garlic
  • 3/4 Cup chicken broth
  • 1/4 Cup low sodium soy sauce
  • 3 tablespoon Hoisin sauce
  • 1 1/2 tablespoon Rice vinegar
  • 2 .. tablespoon Cornstarch
  • 3/4 Cup unsalted cashew nuts
  • salt and pepper , taste

For serving: glasses of lettuce or butter lettuce, sliced ​​spring onions

  • Heat the butter and oil in a large pan over medium heat. After the butter is melted, add a layer of chicken. Season with salt and pepper. Bake for 3 minutes or until brown, then turn over. Cook for another 3 minutes or until golden brown. Turn down the heat and mix the garlic and cook.

  • While you are cooking the chicken, whisk together the chicken broth, soy sauce, hoisin sauce, vinegar, and cornstarch in a small bowl. Stir in a pan and cook with chicken over low heat until the sauce thickens. Stir the cashew nuts.

  • Serve in salad cups or over rice. If you want, add chopped green onions.

For a small heat, add a few dashes of hot sauce or sriracha to the sauce.

Calorie: 331kcal | Carbohydrates: 13thG | Protein: 37G | Fat: 14thG | Saturated fatty acids: 4thG | Trans fat: onG | Cholesterol: 103mg | Sodium: 721mg | Potassium: 731mg | Fiber: onG | Sweets: 4thG | Vitamin A: 105IU | C vitamin: 2 ..mg | Calcium: 21stmg | Iron: 2 ..mg

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Jamielyn nye

Jamielyn Nye is the creative director and founder of Follow Us. He is also the author of the Follow Us Cookbook. Jamielyn loves to hunt four small monkeys and sleep with her husband on the sofa when he's not creating in the kitchen.