Better-Than-Takeout Cashew Chicken

Juicy chicken, crisp-tender vegetables, and crunchy cashews coated with the best garlicky soy sauce!! Skip takeout and make your own restaurant-quality meal that’s easy, ready in 20 minutes, and healthier!!

INGREDIENTS

Stir-Fry:

  •  3 tablespoons cornstarch
  •  1/2 teaspoon salt
  •  1/2 teaspoon pepper
  •  about 1.25 pounds boneless skinless chicken breasts, diced into 1-inch pieces
  •  2 tablespoons sesame oil
  •  1 tablespoon olive oil
  •  2 heaping cups broccoli florets
  •  1 cup red bell peppers, diced small
  •  1 cup shelled frozen edamame
  •  2 cloves garlic, finely minced or pressed
  •  1 cup unsalted dry-roasted whole cashews
  •  3/4 to 1 cup green onions, sliced into thin rounds (from about 3 or 4 green onions)

Sauce:

  •  3 tablespoons low-sodium soy sauce
  •  2 tablespoons honey, or to taste
  •  1 tablespoon rice wine vinegar
  •  1 tablespoon Asian chili garlic sauce
  •  3/4 teaspoon ground ginger

INSTRUCTIONS

  1. To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, chicken, seal, and shake to coat chicken evenly.
  2. To a large skillet, add the oils, chicken, and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly. Chicken should be about 80-90% cooked through.
  3. Add the broccoli, bell peppers, edamame (I add it straight from the freezer), garlic, and stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender and chicken is cooked through; stir intermittently. While vegetables cook, make the sauce.
  4. To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.
  5. Add the cashews to the skillet and stir to combine.
  6. Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.
  7. Add the green onions, stir to combine, and serve immediately.

NOTES

Storage: Chicken is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.

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