Better-Than-Takeout Cashew Chicken
I don’t know what I was waiting for because this dish is easy, ready in 20 minutes, and loaded with flavor and so much texture from the vegetables and cashews.
It tastes as good as the cashew chicken you’d get at your favorite Asian restaurant. Actually it’s better. Not that I’m partial or anything.
The chicken is sautéed with sesame oil for depth of flavor before adding broccoli, red bell peppers, edamame, and garlic. The vegetables stay crisp-tender which is exactly the way I like them. If you prefer green bell peppers or other vegetables, mix and match as you see fit.
The dish is finished with cashews of course and a wonderful sauce that’s made with soy sauce, honey, rice wine vinegar, ginger, and Asian chili garlic sauce. It’s kept in the Asian section of my regular grocery store. The heat from the chili garlic sauce really makes the chicken come to life without being overly hot and spicy, but if you’re sensitive to heat and spices, scale back as you see fit. The sauce helps keep the chicken moist and tender and clings to the veggies beautifully.
I loved how fast and easy dinner came together and it’s going into our regular rotation. No need for takeout when homemade tastes so good.
Better-Than-Takeout Cashew Chicken
This dish is easy, ready in about 20 minutes, and loaded with flavor and so much texture. It's better than what you'd get at a restaurant. The chicken is sautéed with sesame oil for depth of flavor before adding broccoli, red bell peppers, edamame, and garlic. The vegetables stay crisp-tender and the dish is finished with cashews and a wonderful sauce that's made with soy sauce, honey, rice wine vinegar, ginger, and chili garlic sauce. The heat from the chili garlic sauce makes the chicken come to life without being overly hot and spicy. The sauce helps keep the chicken moist and tender and clings to the veggies beautifully.
Yield: serves 4 to 6
Prep Time: 5 minutes
Cook Time: about 15 minutes
Total Time: about 20 minutes
- 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 tablespoons low-sodium soy sauce
- 2 tablespoons honey, or to taste
- 1 tablespoon rice wine vinegar
- 1 tablespoon Asian chili garlic sauce, or to taste (found in the Asian section of the grocery store)
- 3/4 teaspoon ground ginger
- 3/4 to 1 cup green onions, sliced into thin rounds (from about 3 or 4 green onions)
- 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. Chicken is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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