Cashew Chicken
This cashew
chicken is made with crispy chicken pieces and grilled cashews, mixed with a
sweet and savory sauce. Serve over rice for a perfect option for an easy
dinner!
INGREDIENTS:
- 1/2 teaspoon salt
- 2 tablespoons sesame oil
- 1 tablespoon olive oil
- 1 cup shelled frozen edamame
- 2 cloves garlic, finely minced or pressed
- 1/2 teaspoon pepper
- 2 tablespoons honey, or to taste
- 2 heaping cups broccoli florets
- 1 tablespoon rice wine vinegar
- 3/4 teaspoon ground ginger
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons cornstarch
- about 1.25 pounds boneless skinless chicken breasts, diced into 1-inch pieces
- 3/4 to 1 cup green onions, sliced into thin rounds (from about 3 or 4 green onions)
- 1 cup unsalted dry-roasted whole cashews
- 1 cup red bell peppers, diced small
- 1 tablespoon Asian chili garlic sauce, or to taste (found in the Asian section of the grocery store)
DIRECTIONS:
First, in a
zipped bag the size of a gallon, add the cornstarch, salt, pepper, chicken,
seal and the mixture to coat the chicken well.
Then, in a
large skillet, add the oils, the chicken and cook for about 4 to 5 minutes over
medium-high heat, turning and stirring so that all sides cook evenly. Chicken
should be 80-90% cooked.
Add the
broccoli, peppers, edamame (I add it directly from the freezer), garlic and
stir to combine. Cook for about 3 to 4 minutes or until the vegetables are
tender and crisp and the chicken is cooked through; stir intermittently. While
the vegetables cook, make the sauce.
In a medium
bowl, add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger
and whisk to combine; put aside.
Add the
cashews to the pan and stir to combine.
Add the
sauce and mix to combine. Simmer the sauce over medium-low heat for 1 to 2
minutes.
Add the
green onions, stir to combine and serve immediately. Chicken is best hot and
fresh, but the excess will keep airtight in the refrigerator for up to 5 days.
Happy Cooking Time.
