Better-Than-Takeout Cashew Chicken
Ingredients
- 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
- or to taste2 tablespoons honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon Asian chili garlic sauce
- 3/4 teaspoon ground ginger
Directions
- 1
To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, chicken, seal, and shake to coat chicken evenly.
- 2
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.
- 3
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.
- 4
To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.
- 5
Add the cashews to the skillet and stir to combine.
- 6
Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.
- 7
Add the green onions, stir to combine, and serve immediately.
Better-Than-Takeout Cashew Chicken
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About this Recipe
Craving that irresistible combination of tender chicken, crisp vegetables, and crunchy cashews, all coated in a savory-sweet sauce? This Better-Than-Takeout Cashew Chicken recipe brings authentic flavors straight to your kitchen in just 20 minutes. Forget the delivery fee – you're moments away from a satisfying homemade meal.
What makes this cashew chicken truly stand out is its commitment to fresh, vibrant ingredients and a perfectly balanced sauce. You'll combine tender diced chicken with bright broccoli florets, sweet red bell peppers, and protein-packed edamame. The homemade sauce, a symphony of low-sodium soy sauce, sweet honey, tangy rice wine vinegar, and a kick of Asian chili garlic sauce, ensures every bite is bursting with flavor.
Prepare for a delightful interplay of textures and tastes. You'll experience succulent, bite-sized pieces of chicken enveloped in a glossy, rich sauce that's both savory and subtly sweet, with a gentle warmth from the ground ginger and chili. The broccoli and red bell peppers contribute a welcome crisp-tender bite, beautifully complemented by the satisfying pop of edamame. And of course, the unsalted dry-roasted cashews add that signature crunch, tying the whole dish together with a nutty finish. This hearty meal generously serves 5, making it ideal for family dinners or meal prep.
This recipe is wonderfully adaptable to your preferences. Feel free to adjust the honey to make the sauce sweeter, or increase the Asian chili garlic sauce for a spicier kick. While boneless skinless chicken breasts are used here, you can certainly explore other quick-cooking proteins. For extra vegetables, consider adding more red bell peppers or a handful of snap peas.
Serve this flavorful Better-Than-Takeout Cashew Chicken over a bed of steamed jasmine rice or your favorite noodles for a complete and incredibly satisfying meal. It's the perfect solution for a busy weeknight when you desire something delicious and quick, without compromising on homemade quality.