Curry Cashew Chicken

posted in: Recipes | 0

I’ve recently become aware of something: I post a lot of recipes about chicken. That’s because we eat a lot of chicken. It’s cheap(er), very versatile, and I LOVE it! However, in an effort to diversify our diet, as well as provide some red meat for Mr. Man (my awesome husband), we are trying out a new menu planning adventure that will include red meat, fish, and yes, chicken, every week. So expect to see some recipes including something besides chicken in the next few posts 😉

In the meantime, however, I have a super tasty chicken recipe that got the 5-star rating here in the Oil Powered Mom kitchen – Curry Cashew Chicken.

It’s a quick meal (about 20 minutes start to finish) that happens to also be super tasty and healthy. Hope you enjoy this as much as we did!

Curry Cashew Chicken

Serves 4

  • 3 large chicken breasts, thinly sliced into strips
  • 2 red bell peppers, sliced in strips as well
  • 2 medium carrots, cut into “match-sticks”
  • 2 Tbsp olive oil
  • 2 Tbsp curry powder
  • 1 tsp salt
  • 1/2 cup cashews, roughly chopped
  • hot sauce (I like Chalula) — optional
  • 2 cups cooked rice
  1. Swirl oil in a large skillet. Add curry powder and salt, cook til spices bubble.
  2. Add chicken, peppers and carrots to the pan, cook til chicken is no longer pink.
  3. Serve over 1/2 cup of rice, top with cashews and Chalula, if desired.
  4. Enjoy!

Nutrition Info:

Makes 4 servings

Per serving: 564 calories, 19.7 grams of fat (3.4 grams of saturated fat), 50.9 grams of carbohydrates, 4.3 grams of fiber, 5 grams of sugar, 42.1 grams of protein.

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