Description
A homemade version of Cashew Chicken that rivals your favorite takeout, featuring tender chicken, crunchy vegetables, and creamy cashews all enveloped in a tangy-sweet sauce.
Ingredients
Scale
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 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
- 1 cup unsalted dry-roasted whole cashews
- 3/4 to 1 cup green onions, sliced into thin rounds
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon Asian chili garlic sauce
- 3/4 teaspoon ground ginger
Instructions
- Add cornstarch, salt, and pepper to a gallon-sized ziptop bag. Toss in the chicken and shake until evenly coated.
- Heat sesame oil and olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes, stirring regularly.
- Add broccoli, bell peppers, edamame, and garlic to the skillet. Sauté for 3 to 4 minutes until vegetables are crisp-tender.
- In a medium bowl, whisk together soy sauce, honey, rice wine vinegar, chili garlic sauce, and ginger.
- Stir cashews into the skillet, then pour the sauce over all ingredients, mixing well. Reduce heat and simmer for 1 to 2 minutes.
- Sprinkle sliced green onions over the dish and stir again before serving.
Notes
Chop vegetables and chicken in advance to save on prep time. For a healthier twist, consider using an air fryer for the chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg