Spicy Cashew Chicken with Peppers, Carrots & Cabbage

Spicy Cashew Chicken

with Peppers, Carrots & Cabbage

30 MIN
6 SmartPoints®
2 Servings
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From the Test Kitchen

In our take on the classic Chinese-American dish, we’re using one pan to quickly bring together bites of tender chicken, crunchy cashews, and crisp vegetables with a sweet and spicy sauce made from hoisin, sambal oelek, and more.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    450 Cals (est.)
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fresh
ingredients
Spicy Cashew Chicken with Peppers, Carrots & Cabbage
Title
  • 10 oz Chopped Chicken Breast
  • 4 oz Sweet Peppers
  • 2 Scallions
  • ½ lb Green Cabbage
  • 2 cloves Garlic
  • 6 oz Carrots
  • 3 Tbsps Roasted Cashews
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Soy Sauce
  • 2 Tbsps Hoisin Sauce
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Rice Vinegar
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Peel the carrots, then thinly slice into rounds. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and roughly chop 2 cloves of garlic. Combine in a bowl; add the sliced white bottoms of the scallions. Roughly chop the cashews. In a separate bowl, combine the hoisin sauce, vinegar, half the soy sauce, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. 

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels. In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the remaining soy sauce. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the vegetables:
3 Cook the vegetables:

Add the remaining sesame oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared cabbage mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. 

Finish & serve your dish:
4 Finish & serve your dish:

Add the cooked chicken, chopped cashews, and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chicken and vegetables garnished with the sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Peel the carrots, then thinly slice into rounds. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and roughly chop 2 cloves of garlic. Combine in a bowl; add the sliced white bottoms of the scallions. Roughly chop the cashews. In a separate bowl, combine the hoisin sauce, vinegar, half the soy sauce, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. 

2 Cook the chicken:

Pat the chicken dry with paper towels. In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the remaining soy sauce. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the chicken:
Cook the vegetables:
3 Cook the vegetables:

Add the remaining sesame oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared cabbage mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. 

4 Finish & serve your dish:

Add the cooked chicken, chopped cashews, and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chicken and vegetables garnished with the sliced green tops of the scallions. Enjoy! 

Finish & serve your dish:
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