Spicy Cashew Chicken
Broccoli and Bell Pepper Noodle Bowls
Ingredients
- 2 lb boneless, skinless chicken thighs
- ½ cup cashews
- 3 Tbsp low-sodium soy sauce
- 2 Tbsp gochujang (Korean chile paste; see Note)
- 2 Tbsp honey
- 4 cloves garlic, minced
- 1 Tbsp ginger paste
- 2 Tbsp sesame oil
Instructions
- Cut chicken into large chunks. Combine nuts, soy sauce, gochujang, honey, garlic, and ginger in a bowl.
- Cook chicken in hot oil in a nonstick skillet or wok over medium-high heat 5 minutes. Add sauce mixture, and cook 3 to 4 minutes or until chicken is done and sauce is thickened. Serve over Broccoli and Bell Pepper Noodle Bowls recipe.
Side Dish Ingredients
- 1 (8-oz) pkg soba noodles
- 1 (12-oz) pkg broccoli florets
- 1 red bell pepper, chopped
- ¼ cup chopped fresh cilantro
Side Dish Instructions
- Cook soba noodles and broccoli according to package directions. Toss with bell pepper and cilantro.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
327
|
155
|
482
|
| Fat (g) | 15 | 1 | 16 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 32 | 7 | 39 |
| Carb (g) | 14 | 30 | 44 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 580 | 275 | 855 |
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