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cashew chicken, veggie & pineapple salad

Course Main Course
Cuisine Asian
Keyword cashews, chicken, pineapple, salad, vegetables
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 2 lbs chicken breast sliced into 1-inch chunks
  • 4 tbsps cornstarch
  • healthy pinch salt and pepper
  • 3 tbsps sesame oil divided
  • 2 red bell peppers cored, seeded, and diced
  • 1 small red onion diced
  • 2 cups diced pineapple
  • 2 tbsps soy sauce
  • 2 tbsps hoisin
  • 1 tbsp rice vinegar
  • 1 cup chopped unsalted cashews
  • 2 heads butter or romaine lettuce chopped
  • thinly sliced green onions and sesame seeds for garnish

Instructions

  1. Combine chicken chunks, cornstarch, salt, and pepper in a medium bowl the toss until chicken is well coated in cornstarch.
  2. Heat 2 tbsps sesame oil in a large non-stick skillet over medium heat. Once the oil is hot, add the coated chicken pieces in a single layer then sear on each of the six sides for 1-2 minutes each or until golden brown and cooked through. Remove chicken from the pan using a slotted spoon and set it aside.
  3. Add the remaining 1 tbsp of sesame oil, diced bell pepper, diced onion, pineapple, soy sauce, hoisin, and rice vinegar to the pan while still heating over medium heat. Toss to coat and mix everything then let cook until veggies are soft, about 10 minutes, stirring occasionally. Once veggies are done, add the chicken back to the pan along with the chopped cashews then stir to incorporate. Remove skillet from heat.
  4. Divide chopped lettuce between bowls then top with the chicken/veggie/cashew mixture along with a sprinkle of thinly sliced green onions and sesame seeds then enjoy!