Better-Than-Takeout Cashew Chicken – Juicy chicken, crisp-tender vegetables, and crunchy cashews coated with the best garlicky soy sauce!! Skip takeout and make your own restaurant-quality meal that’s easy, ready in 20 minutes, and healthier!!
I’ve shared numerous nut chicken plans however never one for chicken with cashew nuts. I don’t have the foggiest idea what I was sitting tight for! This cashew chicken truly shows improvement over an eatery. Not that I’m halfway or anything.
Consider this dish like cashew chicken pan fried food. The chicken is sautéed with sesame oil for profundity of flavor prior to adding broccoli, red ringer peppers, edamame, and garlic.The vegetables stay fresh delicate which is actually the manner in which I like them. On the off chance that you favor green ringer peppers or different vegetables, blend and match as you see fit.
The dish is done with cashews, obviously, that awesome cashew chicken sauce that is made with soy sauce, nectar, rice wine vinegar, ginger, and Asian stew garlic sauce. Asian stew garlic sauce is kept in the Asian part of my normal basic food item store.The heat from this sauce truly makes the chicken wake up without being excessively hot and zesty, yet in case you’re touchy to warmth and flavors, downsize as you see fit.The sauce helps keep the chicken soggy and delicate and sticks to the veggies beautifully.I cherished how quick and simple supper met up. Presently, this cashew chicken is going into our customary turn. No requirement for takeout when custom made tastes so great.
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
- 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
- 3/4 teaspoon ground ginger
- 3/4 to 1 cup green onions, sliced into thin rounds (from about 3 or 4 green onions).
INSTRUCTIONS
- 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.
