Almond Cashew Chicken

Almond Cashew Chicken

Servings: 4


  • 1 pound boneless chicken breasts
  • 2 egg whites or about 80 grams liquid egg whites
  • 1 teaspoon salt
  • 2 teaspoons cornstarch
  • 1/4 cup oil (reserve 2 Tablespoons)
  • 1/2 cup cashews, almonds, or a mix of both (you can always leave these out if need a lower fat meal)
  • 4 green onions cut on diagonal
  • 4 teaspoons rice vinegar
  • 2 tablespoons soy sauce (or soy sauce alternative)
  • 8 ounce package of pea pods, thawed (optional)
  • General Tso’s Sauce (optional)
  • Red Pepper Flakes (optional)


  1. Cut chicken into cubes.
  2. Mix egg whites, salt, and cornstarch. Add chicken and toss to coat. Refrigerate covered for at least 20-30 minutes. This can be done in advanced.
  3. Heat first two tablespoons oil in a deep sided skillet or wok (I use a wok.). Add the chicken and quickly stir fry. Don’t let chicken stick together. Cook for about three minutes. Remove chicken and place on a plate.
  4. Pour reserved two tablespoons oil into clean heated pan. Add the nuts and green onions, then stir fry for one minute.
  5. Add the rice vinegar, soy sauce, and chicken to the pan and stir fry for another minute.
  6. Add the pea pods (if you are including them) and stir fry for one minute.
  7. We added a little Trader Joe’s General Tso’s sauce and a sprinkle of red pepper flakes. It was delicious. Add the sauce and pepper flakes at the end of cooking; stir to combine.
  8. Serve with veggies, rice, noodles, couscous, etc. The possibilities are endless.

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