Why order takeout when you can make this Cashew Chicken at home that’s not only healthier but also packed with flavor? This dish combines tender chicken, crunchy cashews, fresh vegetables, and a savory-sweet sauce that will leave your taste buds dancing. With a hint of heat from chili garlic sauce and the nuttiness of sesame oil, this stir-fry is a delicious and easy-to-make meal that’s perfect for busy weeknights or a cozy weekend dinner. Pair it with steamed rice or noodles for a restaurant-quality meal in the comfort of your home.
Ingredients
For the Stir-Fry:
- 3 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon pepper
- 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 garlic cloves, minced or pressed
- 1 cup unsalted dry-roasted whole cashews
- ¾ to 1 cup of thinly sliced green onions (from approximately 3 or 4 green onions)
For the Sauce:
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey, or to taste
- 1 tablespoon rice wine vinegar
- 1 tablespoon Asian chili garlic sauce
- ¾ teaspoon ground ginger
Instructions
Step 1: Prepare the Chicken
- In a medium bowl, combine the cornstarch, salt, and pepper. Add the diced chicken pieces and toss to coat evenly with the cornstarch mixture.
- Heat 2 tablespoons of sesame oil in a large skillet or wok over medium-high heat. Once hot, add the chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
Step 2: Cook the Vegetables
- In the same skillet, add 1 tablespoon of olive oil.
- Add the broccoli florets, diced red bell peppers, and edamame to the skillet. Stir-fry the vegetables for 4-5 minutes, or until they are tender but still crisp.
- Add the minced garlic and stir for 1 minute, until fragrant.
Step 3: Make the Sauce
- While the vegetables are cooking, whisk together the soy sauce, honey, rice wine vinegar, Asian chili garlic sauce, and ground ginger in a small bowl.
Step 4: Combine Everything
- Return the cooked chicken to the skillet with the vegetables. Add the whole cashews and sliced green onions.
- Pour the sauce over the chicken and vegetables, stirring everything together to coat evenly. Continue cooking for an additional 2-3 minutes, letting the sauce thicken and the flavors blend together.
Step 5: Serve
- Remove from heat and serve the Cashew Chicken immediately. It pairs perfectly with steamed white rice, brown rice, or noodles.
- Garnish with extra green onions or a sprinkle of sesame seeds for added flavor.
Conclusion
This Cashew Chicken recipe is truly better than takeout! With its vibrant mix of tender chicken, crunchy cashews, fresh vegetables, and a flavorful sauce, this stir-fry is both nutritious and delicious. The sweet and savory sauce has just the right amount of heat, while the cashews add a satisfying crunch. Best of all, it’s quick and easy to make, making it an ideal meal for any day of the week. Enjoy a homemade version of a takeout favorite that’s sure to become a regular on your dinner menu!