Cashew Chicken (Better Than Takeout)
Juicy skillet chicken with crisp broccoli, bell pepper, edamame, and roasted cashews coated in a savory soy-honey chili garlic sauce -- ready in 20 minutes and better than ordering out.
Equipment
- Large skillet
- Gallon-Sized Zip-Top Bag
- Medium mixing bowl
- Whisk
- Cutting board
Ingredients
- 3 tbsp cornstarch
- 0.5 tsp salt
- 0.5 tsp pepper
- 1.25 lb boneless skinless chicken breasts diced into 1-inch pieces
- 2 tbsp sesame oil
- 1 tbsp olive oil
- 2 cup broccoli florets heaping cups
- 1 cup red bell pepper diced small
- 1 cup shelled frozen edamame added straight from frozen
- 2 garlic cloves finely minced or pressed
- 1 cup unsalted dry-roasted whole cashews
- 0.75 cup green onions sliced into thin rounds, from about 3 or 4 green onions
- 3 tbsp low-sodium soy sauce for the sauce
- 2 tbsp honey or to taste
- 1 tbsp rice wine vinegar not mirin
- 1 tbsp Asian chili garlic sauce found in the Asian aisle
- 0.75 tsp ground ginger
Instructions
- Add the cornstarch, salt, pepper, and diced chicken to a gallon-sized zip-top bag. Seal and shake until the chicken is evenly coated.
- Add the sesame oil and olive oil to a large skillet over medium-high heat. Add the coated chicken and cook for 4 to 5 minutes, flipping and stirring so all sides cook evenly. Chicken should be about 80 to 90% cooked through at this stage.
- While the chicken cooks, whisk together the soy sauce, honey, rice wine vinegar, chili garlic sauce, and ground ginger in a medium bowl. Set aside.
- Add the broccoli, red bell peppers, edamame (straight from frozen), and garlic to the skillet. Stir to combine and cook for 3 to 4 minutes, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through.
- Add the cashews to the skillet and stir to combine.
- Pour in the sauce and stir well to coat everything evenly. Let the sauce simmer over medium-low heat for 1 to 2 minutes until it heats through and thickens slightly.
- Add the green onions, stir to combine, and serve immediately over steamed rice or rice noodles.
