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 than the restaurant version!
Ingredients
Scale
- 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))
- 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
- To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, chicken, seal, and shake to coat chicken evenly.
- 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.
- 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.
- To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.
- Add the cashews to the skillet and stir to combine.
- Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.
- Add the green onions, stir to combine, and serve immediately.
Find it online: https://www.delicetreats.com/better-than-takeout-cashew-chicken/