Cashew Chicken
This Chinese cashew chicken dish is easy, ready in about 20 minutes, and loaded with flavor and so much texture. The chicken is sautéed with sesame oil for depth of flavor before adding broccoli, red bell peppers, edamame, and garlic. T
Ingredients
- 3 tbsp corn starch
- ½ tsp salt
- ½ tsp pepper
- 1¼ lbs skinless chicken diced into cubes of 1 inch
- 2 tbsp sesame oil
- 1 tbsp olive oil
- 2 cups broccoli florets
- 1 cup red bell peppers diced
- 1 cup edamame frozen
- 2 cloves garlic minced
- 1 cup unsalted cashews dry roasted
- 3 tbsp low sodium soy sauce
- 2 tbsp honey according to taste
- 1 tbsp rice wine vinegar
- 1 tbsp Asian chili garlic sauce
- ¾ tsp ground ginger
- 1 cup green onions sliced into thin rounds
Instructions
- To a gallon-sized zip lock 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. Chicken is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.
