Spicy Cashew Chicken
Broccoli and Bell Pepper Noodle Bowls
Ingredients
- ¾ lb boneless, skinless chicken thighs
- 3 Tbsp cashews
- 1 Tbsp low-sodium soy sauce
- 2 tsp gochujang (Korean chile paste; see Note)
- 2 tsp honey
- 2 small cloves garlic, minced
- 1 tsp ginger paste
- 2 tsp sesame oil
Instructions
- Cut chicken into large chunks. Combine nuts, soy sauce, gochujang, honey, garlic, and ginger paste 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
- 3 oz soba noodles
- 1½ cups broccoli florets
- ⅓ cup chopped red bell pepper
- 2 Tbsp chopped fresh cilantro
Side Dish Instructions
- Cook soba noodles according to package directions. Cook broccoli in a small amount of boiling water in a saucepan over medium-high heat 2 to 3 minutes; drain.
- Toss with bell pepper and cilantro.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
357
|
172
|
529
|
| Fat (g) | 16 | 1 | 17 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 36 | 8 | 44 |
| Carb (g) | 14 | 33 | 47 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 598 | 307 | 905 |
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