Cashew Chicken Dijon

This is a simple one dish meal for dinner that takes less than 30 minutes to prepare. The vibrancy of the peppers, the crunch of the cashews and the tang of the sauce all go together for fancy-feeling weeknight meal.


Cashew Chicken Dijon

1 medium green bell pepper, cut into strips
1 medium red bell pepper, cut into strips
2 tablespoons olive oil
2 lb boneless, skinless chicken breasts (about 3 small breasts), cut into strips
½ cup chicken broth
¼ cup Dijon mustard (we used Grey Poupon Country Dijon)
1 teaspoon cornstarch
1/2 cup cashew halves and pieces

Cook and stir peppers in 1 tablespoon of the oil in a large skillet on high heat. Remove from pan.

Add remaining oil and chicken to skillet and cook until chicken cooked through. Remove from pan.

Whisk together broth, mustard and cornstarch. Add to skillet and cook until thickened, stirring constantly. Return chicken and peppers to the skillet. Cook and stir until heated through. Stir in cashews.

Serve over rice.

4 thoughts on “Cashew Chicken Dijon

    • Onions that you’ve sweated a bit until they’re soft and nearly caramelized. Snow peas would give a lovely crunch as would watercress. Heck, you could probably leave them out entirely as the mustard sauce is just so good on the chicken and over the rice!

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