Better-Than-Takeout Cashew Chicken
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
5
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Calories
369 kcal
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Course
Main Course
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Cuisine
Asian
Better-Than-Takeout Cashew Chicken
Description
Better-Than-Takeout Cashew Chicken features bite-sized chicken breast pieces coated with a seasoned cornstarch mixture and pan-fried in sesame and olive oils until nearly cooked through. Crisp-tender broccoli, diced red bell pepper, and frozen edamame are added and cooked together with fresh garlic, maintaining fresh vegetable textures. Whole dry-roasted cashews introduce a nutty crunch.
The sauce combines low-sodium soy sauce, honey, rice wine vinegar, chili garlic sauce, and ground ginger, creating a harmonious balance of savory, sweet, tangy, and spicy notes. Once combined with the chicken and veggies, the sauce simmers briefly to coat all components. Sliced green onions add fresh brightness at the end.
It’s a complete dish that is served immediately to preserve the textures and flavors, suitable for a meal on its own or alongside rice or noodles.
Ingredients
Stir-Fry:
- 3 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
- chicken breast diced into 1-inch pieces, boneless skinless, about 1.25 pounds
- 2 tablespoons sesame oil
- 1 tablespoon olive oil
- 2 broccoli florets heaping cups
- 1 cup bell pepper diced small, red
- 1 cup edamame shelled frozen
- 2 cloves garlic finely minced or pressed
- 1 cup cashews unsalted dry-roasted, whole
- ¾ to 1 cup green onions sliced into thin rounds (from about 3 or 4 green onions)
Sauce:
- 3 tablespoons soy sauce low-sodium
- 2 tablespoons honey or to taste
- 1 tablespoon rice wine vinegar
- 1 tablespoon Chili garlic sauce Asian
- ¾ teaspoon ground ginger
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.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days; reheat gently to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 369kcal | 18% |
| Carbohydrates | 22g | 7% |
| Protein | 40g | 80% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 96mg | 32% |
| Sodium | 642mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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