homemade cashew chicken
Juicy chicken, crisp vegetables, and crunchy cashews tossed in a garlicky soy sauce for a quick weeknight meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3 tablespoons cornstarch
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1.25 pounds boneless skinless chicken breasts, diced into 1 inch pieces
- 2 tablespoons sesame oil
- 1 tablespoon olive oil
- 2 cups broccoli florets
- 1 cup red bell peppers, diced
- 1 cup edamame, shelled and frozen
- 2 cloves garlic, minced
- 1 cup unsalted dry-roasted whole cashews
- 0.75 cup green onions, sliced
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon chili garlic sauce
- 0.75 teaspoon ground ginger
Instructions
Preparation Steps
- In a gallon-sized ziptop bag, add the cornstarch, salt, and pepper, then add the chicken. Seal the bag and shake to coat the chicken evenly.
- In a large skillet, heat the sesame oil and olive oil over medium high heat. Add the chicken and cook for about 4 to 5 minutes, flipping until evenly cooked and about 80 to 90 percent done.
- Add broccoli, bell peppers, edamame, and garlic; cook for 3 to 4 minutes until vegetables are crisp-tender and chicken is cooked through. While vegetables cook, whisk the sauce ingredients together in a bowl.
- Whisk together soy sauce, honey, rice wine vinegar, chili garlic sauce, and ginger in a medium bowl; set aside.
- Add cashews to the skillet and stir to combine.
- Pour the sauce over the chicken and vegetables and simmer for 1 to 2 minutes, until slightly thickened.
- Stir in green onions and serve immediately over steamed rice or cauliflower fried rice.
Notes
Leftovers keep well for up to 3 days. Serve over steamed rice or cauliflower fried rice.