A classic Chinese dish gets a healthy makeover! Lighter PF Changs Cashew Chicken with Coconut Quinoa allows you get your fill of your favorite restaurant dish with crisp vegetables and served over flavorful, fluffy quinoa!
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I remember the early mornings during my college days, of ordering takeout after a night at the bars like it was yesterday.
Those memories are the ones I would like to erase but unfortunately they are sticking around for a bit longer. But since they aren’t going anywhere, I might as well savor the tasty memories that come with.
Like most college towns, there was a Chinese restaurant that cranked out dishes faster than I could hang up the phone upon ordering. The massive serving size made up for the lack of flavor. Or the less than stellar feeling it left you with. Neither are ways I like to enjoy my Chinese.
Even though they had a decent Cashew Chicken, I will take my homemade version any day! My mom has been making homemade Cashew Chicken for years as it was our dish of choice when we ventured out to PF Changs. I followed in her footsteps, because mom’s know best right? The silky sauce that coated each tender piece of chicken, the abundance of crunchy cashews and the overload of crispy veggies had me hooked.
The difference of my Cashew Chicken and the restaurants? Probably a couple thousand calories, far more flavor but they are both come together quickly. You can prep the ingredients ahead of time. The quinoa can be made even a few days earlier, then reheated at dinner time! The veggies can be chopped, the chicken diced, the sauce stirred up then when its dinner time simply heat a pan and cook away!
I am not sure if there is a way to improve upon perfection. Oh yes there is. Double up on the cashews.
There is a time when more is better.
Make sure to also check out the {Lighter} PF Changs Cashew Chicken with Coconut Quinoa recipe over at Celebrations!
A classic Chinese dish gets a healthy makeover! Lighter PF Changs Cashew Chicken with Coconut Quinoa allows you get your fill of your favorite restaurant dish with crisp vegetables and served over flavorful, fluffy quinoa!
20 minPrep Time
20 minCook Time
40 minTotal Time
Yields 8
Save RecipeIngredients
- Sauce:
- 2 Tbsp cornstarch
- 1/4 cup rice vinegar
- 2 tsp salt
- 1/4 cup water
- 1 cup minced onion
- 1 Tbsp grated fresh ginger
- Chicken & Vegetables:
- 2 lb chicken, cubed into 1/2 inch cubes
- 2 Tbsp coconut oil, plus 1 Tbsp more if needed
- 2 cup sliced mushrooms
- 3 cups chopped broccoli
- 2 cup sliced carrots
- 1 – 8 oz container water chestnuts
- 1/4 cup soy sauce
- 1 cup salted and roasted cashews
- Coconut Quinoa:
- 1 cup uncooked quinoa, rinsed and drained
- 1 can (14.5 oz) light coconut milk
- 1 cup water
- 1 cup (not packed) cilantro, chopped
Instructions
- Sauce: Mix the cornstarch through the ginger. Mix well. Add the cubed chicken and let sit while you start the dish.
- Chicken & Vegetables: Add 2 tbsp coconut oil to a large sauté pan over medium heat. Add the mushrooms and let cook until soft, 4 minutes. Remove from pan to plate. Reserve.
- Add the broccoli and the carrots to the same pan. Sauté until tender but crisp, 5- 8 minutes. Remove from pan and add to plate with mushrooms.
- If your pan is too dry at this point, add 1 tbsp coconut oil and allow to melt over medium high heat. Add the chicken in two batches, making sure to not crowd the pan. You want them to sear to a golden brown, not steam. Cook for 2 minutes, then flip chicken and allow to get golden brown on the other side. Remove from heat and add the second batch of chicken and repeat the cooking process.
- When the chicken is done cooking, add the first batch of chicken, water chestnuts, soy sauce, vegetables and the cashews to the pan. Stir well and heat through. Serve immediately over the coconut quinoa.
- Coconut Quinoa: Meanwhile, cook the quinoa according to the packages instructions, except subbing the liquid for the coconut milk and water. Before serving, add the chopped cilantro.
- When ready to serve, add the quinoa to the plate, then top with the cashew chicken and more cilantro for a garnish, if desired.
Craving more healthier chicken dishes?
One Pot Thai Quinoa Bowl with Chicken and Spicy Peanut Sauce
Greek Yogurt Spinach & Artichoke Dip Stuffed Spaghetti Squash with Chicken
Momma’s {Skinny} Pink Chicken Salad
If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!
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