30-Minute Skinny Cashew Chicken is a lighter way to enjoy cashew chicken in just 30 minutes, and it’s even better than take-out. This recipe is from the cookbook “30-Minute One-Pot Meals” by Joanna Cismaru, which you don’t want to miss!
I have so many cookbooks, yet I still keep buying more. I love flipping through the pages for inspiration to cook things that I normally don’t. Sometimes I get stuck in a rut and make the same things, and that’s when I know I need to pick up a cookbook to get out of my comfort zone.
Comfort zones are so boring.
I use some cookbooks more than others because they’re like pantry staples — I just can’t live without them. Some of the pages are dog-eared with spatters of oil or soy sauce or what have you, and those are the trademarks of a well-used cookbook. 🙂
If you hang out around here often, you know I have a thing for 30-minute meals. I also have a thing for one-pot meals. When you put the two together, however, that’s where the rubber meets the road. A meal you can put together in 30 minutes with only one pot to wash is a dream come true….which brings me to this wonderful cookbook.
30-Minute One-Pot Meals by Joanna Cismaru is a game changer. This cookbook is packed with delicious meals from breakfast all the way to dinner that can be made lightning quick in one pot. What I especially love about it is it’s broken down in sections for One Baking Pan, One Saucepan, One Skillet, One Casserole Dish, One Bowl, One Dutch Oven, and One Wok. Each different type of “pot” comes with unique recipes and all are extremely family friendly. Beef and Veggie Chow Mein, Easy Italian Sausage and Bean Soup, and Santa Fe Chicken Tortilla Casserole are all meals my family would love, and there were so many more. This is a cookbook that I’ll definitely use time and time again, and the page with this recipe already has some spatters on it.
The photos in this cookbook are so tantalizing, and the author happens to be a food blogger over at Jo Cooks. I’ve admired her recipes and photography for some time, so I knew I would love her cookbook. If you haven’t visited her blog yet, I highly recommend it.
It was pretty difficult for me to choose which recipe I wanted to make for this review, but I finally decided on the 30-Minute Skinny Cashew Chicken. I had my oldest son in mind when I chose this because he has football practice every day after school and comes home famished. He’s a huge meat eater and he loves cashews, so I thought this would be a dish that he’d want to devour when he got home. He devoured it all right, and so did everybody else.
This cashew chicken was so flavorful it was even better than any cashew chicken we’ve ever gotten from take-out. I loved that it was lightened up, and it used minimal ingredients. It was nice and saucy, and was perfect served with rice. I truly can’t wait to make this dish again.
There aren’t a lot of meals that make everyone in my house happy, but this 30-Minute Skinny Cashew Chicken did just that. The last thing I need after a long day is dealing with picky eaters, and this cookbook gives me some seriously delicious options.
Life is definitely better with options. 🙂
- 1 lb. chicken breast, cut into 1" pieces
- Salt and freshly ground black pepper, to taste
- ¼ teaspoon red pepper flakes
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 2 tablespoons oyster sauce
- ¼ cup low sodium soy sauce
- ¼ cup chicken stock
- 1 tablespoon cornstarch
- 3 cloves garlic, minced
- 2 tablespoons rice vinegar
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 onion, peeled and sliced
- ½ cup roasted cashews
- Green onions, chopped
- Cooked rice or noodles, for serving
- Season the chicken with the salt, black pepper, and red pepper flakes.
- Preheat a wok or large skillet over high heat. Heat the olive oil in the preheated pan. Add the chicken and stir-fry for 8 minutes, or until the chicken is cooked through and starts to brown.
- In a small bowl, whisk together the sesame oil, oyster sauce, soy sauce, chicken stock, cornstarch, garlic, and rice vinegar.
- Add the bell peppers and onion to the skillet and cook for 3 minutes, or until the onion softens and becomes translucent.
- Pour the prepared sauce over the chicken and cook for 3 more minute or until the sauce begins to thicken.
- Add the cashews and green onions and toss everything together. Serve over rice or noodles immediately. Enjoy!