Description
A healthier version of a takeout classic, this cashew chicken is made with the BEST sweet garlicky sauce, tender chicken and crunchy cashews. It's easy to make in 30 minutes and will quickly become a go-to favorite dinner recipe.
Ingredients
Scale
- 2 chicken breasts (cut into bite-sized pieces)
- 2 tablespoons + 1 teaspoon cornstarch (divided (or tapioca flour, arrowroot powder))
- 1 tablespoon olive oil (divided (or sesame oil))
- 1 cup broccoli florets
- 1 red bell pepper (chopped)
- 1 yellow bell pepper (chopped)
- 1 cup unsalted cashews
- Salt & pepper (to taste)
To make the sauce:
- ⅓ cup soy sauce (or coconut aminos for gluten-free)
- 3 tablespoons rice vinegar
- 2 tablespoons honey
- 3 cloves garlic (minced)
- 1 tablespoon minced fresh ginger
Optional for serving:
- White rice
- Sesame seeds for garnish
- Green onions for garnish
Instructions
- In a small mixing bowl, whisk together the ingredients for the sauce. Set aside.
- In a medium mixing bowl, toss the chicken with 2 tablespoons of cornstarch.
- In a large skillet over medium high heat, add 1 tablespoon of oil. Once hot, add the chicken and season with salt and pepper. Cook about 5 - 6 minutes, flipping frequently to brown on all sides.
- Add the chopped vegetables to the skillet. Stir and cook for 3 - 4 minutes more, until the vegetables are barely tender and the chicken is cooked through.
- Pour the sauce into the skillet. Bring to a simmer over medium high heat.
- In a small bowl, stir together 1 teaspoon cornstarch and 2 teaspoons of water. Pour the mixture into the skillet and simmer and additional 2 - 3 minutes, until the sauce bubbles and thickens.
- Remove the pan from the heat and stir in the cashews.
- Serve immediately. Optionally, serve with a side of white rice and topped with sesame seeds and green onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian-Inspired
Keywords: cashews, chicken, takeout