Cashew Chicken
Juicy chicken, crisp-tender vegetables, and crunchy cashews coated with a garlicky soy sauce! This is better than takeout and ready in under 30 minutes.
Prep
: 10
Total
: 25 minutes
Ingredients
Chicken Marinade
- 3 tablespoons cornstarch
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1.25 pounds boneless skinless chicken breasts diced into 1-inch pieces
Stir-fry
- 2 tablespoons sesame oil
- 1 tablespoon olive oil
- 2 cups broccoli florets
- 1 cup red bell pepper diced small
- 1 cup shelled frozen edamame
- 2 cloves garlic finely minced or pressed
- 1 cup unsalted dry-roasted whole cashews
- 0.75 cup green onions sliced into thin rounds
Sauce
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey or to taste
- 1 tablespoon rice wine vinegar
- 1 tablespoon Asian chili garlic sauce
- 0.75 teaspoon ground ginger
Instructions
Preparation Steps
- In a gallon-sized ziplock bag, combine cornstarch, salt, pepper, and diced chicken. Seal and shake to coat the chicken evenly.
- Heat sesame oil and olive oil in a large skillet over medium-high heat. Add the coated chicken and cook for 4-5 minutes, flipping and stirring, until it's about 80-90% cooked through.
- Add broccoli florets, diced red bell pepper, and frozen edamame to the skillet. Stir in the minced garlic. Cook for 3-4 minutes, stirring occasionally, until the vegetables are crisp-tender and the chicken is fully cooked.
- While the vegetables cook, whisk together soy sauce, honey, rice wine vinegar, chili garlic sauce, and ground ginger in a medium bowl. Set aside.
- Add the cashews to the skillet and stir to combine with the chicken and vegetables.
- Pour the prepared sauce into the skillet. Stir to coat everything evenly. Let the sauce simmer over medium-low heat for 1-2 minutes until slightly thickened.
- Stir in the sliced green onions. Serve immediately.
Notes
This recipe is a great weeknight meal and can be customized with your favorite vegetables. Ensure you use unsalted, dry-roasted cashews for the best flavor.