Cashew Chicken Preparation

A lightened version of a takeout favorite with garlic, ginger, and hoisin sauce for a sweet and savory dinner.

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Cashew Chicken Preparation

Included Ingredients

Chicken, cashews, tamari sauce, ketchup, sugar, broccoli florets, ginger paste, broth, hoisin sauce, sesame oil, onion, seasonings.

Groceries Needed

  • Brown rice, quinoa, or Asian noodles.

Optional Additions

  • Garlic (for stronger flavor)
  • Ground ginger (for stronger flavor)
  • Sweet chili sauce (for stronger flavor)
  • Sliced green onions
  • Cooked sliced carrots

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Serve over brown rice, quinoa, or Asian noodles.

Alternative Serving Instructions:

Serve over brown rice ramen or cauliflower rice.

Add a bag of frozen stir-fry veggies and serve as chicken stir-fry.

Low Carb Serving Option:

Serve with riced cauliflower or a blend of brown rice and riced cauliflower.

Small

3 Servings

Stovetop

Cook from frozen in medium saucepan over medium heat. Break up as it thaws and cooks. Cover and cook over medium low heat for 25-30 minutes. Shred and serve.

Oven

Thaw meal in refrigerator overnight. When thawed, place in oven proof baking dish, cover and bake at 350F for 45 minutes or to internal temperature of 165 F. Shred and serve.

Pressure Cooker

Cook on manual for 20 minutes or to an internal temperature of 165 F, natural pressure release. May add up to 1/4 cup of liquid before cooking to bring up to pressure. Shred chicken and return to juice. Switch to sauté setting and add 1/2 ~10 oz bag of frozen broccoli. Stir until chicken and broccoli are cooked through. Top with 1/4 cup cashews.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F. Add 1/2 ~10 oz bag of frozen broccoli. Stir until chicken and broccoli are cooked through. Top with 1/4 cup cashews.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Garlic | ¼ tsp

Ground Ginger | ⅛ tsp

Sweet chili sauce, to taste

Medium

6 Servings

Slow Cooker

Cook on low 3-4 hours, or to an internal temperature of 165° F. Add one 10oz bag of frozen broccoli with 45-60 minutes left. Shred chicken and return to juice before serving. Top with ½ cup cashews.

Pressure Cooker

Cook on manual for 30 minutes, or to an internal temperature of 165° F. Natural pressure release. May add ¼ cup liquid before cooking to bring up to pressure. Shred chicken and return to juice. Switch to sauté setting and add one 10oz bag of frozen broccoli. Stir until cooked through. Top with ½ cup cashews.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Garlic | ½ tsp

Ground Ginger | ¼ tsp

Sweet chili sauce, to taste

Nutrition Facts

Serving Size | 0.5 cup
345 Calories | 10.8g Total Fat | 17.3g Carbs | 2.2g Fiber | 42.1g Protein | 6.1g Sugars | 4.6g Sat. Fat | 3427mg Sodium

Allergens: Tree nuts, sesame seeds, soy, peanuts, corn, gluten. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.