Juicy chicken, crisp-tender vegetables, and crunchy cashews coated in a savory and slightly sweet garlicky soy sauce. A quick and delicious alternative to takeout!
1.25poundsboneless skinless chicken breasts, diced into 1-inch pieces
2tablespoonssesame oil
1tablespoonolive oil
2cupsbroccoli floretsheaping
1cupred bell pepper, dicedsmall dice
1cupshelled frozen edamame
2clovesgarlicfinely minced or pressed
1cupunsalted dry-roasted whole cashews
0.75cupgreen onionsthinly sliced rounds, about 3-4 green onions
3tablespoonslow-sodium soy sauce
2tablespoonshoneyor to taste
1tablespoonrice wine vinegar
1tablespoonAsian chili garlic sauce
0.75teaspoonground ginger
Instructions
Preparation Steps
Place cornstarch, salt, pepper, and diced chicken in a gallon-sized zip-top bag. Seal and shake to coat the chicken evenly.
Heat sesame oil and olive oil in a large skillet over medium-high heat. Add chicken and cook for 4 to 5 minutes, stirring and flipping until about 80-90% cooked.
Add broccoli, red bell peppers, edamame (straight from freezer), and garlic. Stir and cook for 3 to 4 minutes until vegetables are crisp-tender and chicken is fully cooked.
In a medium bowl, whisk together soy sauce, honey, rice wine vinegar, chili garlic sauce, and ground ginger. Set aside.
Add cashews to the skillet and stir to combine.
Pour the sauce into the skillet and stir to combine. Let it simmer over medium-low heat for 1 to 2 minutes until slightly thickened.
Stir in the sliced green onions and serve immediately.
Notes
This homemade cashew chicken is a quick and healthier alternative to takeout. Use roasted unsalted cashews for the best flavor and texture. You can prep all ingredients in advance to save time.