Low-Calorie Malaysian Cashew Chicken
A flavorful and healthy Malaysian-inspired dish made with cashews, chicken, and a creamy sauce. Serve with steamed rice or noodles for a well-rounded meal.
Ingredients
- ●1 pound boneless, skinless chicken breastcut into bite-sized pieces
- ●1/2 cup cashewschopped
- ●2 cups low-sodium chicken brothdivided
- ●1 can (14 oz) coconut milkfull-fat
- ●2 tablespoons grated gingerfresh
- ●1 tablespoon garlicminced
- ●2 tablespoons soy saucelow-sodium
- ●1 tablespoon brown sugaroptional
Instructions
- 1
In a large pot or wok, heat 1 tablespoon of oil over medium-high heat.
- 2
Add the chicken and cook until browned, about 5-6 minutes.
- 3
Remove the chicken from the pot and set aside.
- 4
Add the remaining 2 tablespoons of oil to the pot and stir in the ginger and garlic.
- 5
Cook for 1 minute, until fragrant.
- 6
Add the cashews and cook for 1-2 minutes, until lightly toasted.
- 7
Pour in 1 cup of chicken broth and bring to a simmer.
- 8
Return the chicken to the pot and stir in the coconut milk, soy sauce, and brown sugar (if using).
- 9
Simmer for 5-7 minutes, until the sauce has thickened and the chicken is cooked through.
- 10
Season with salt and pepper to taste.
- 11
Serve hot, garnished with chopped cashews and a sprinkle of fresh cilantro (if desired).