Cashew Chicken
This Cashew Chicken recipe is a quick and tasty stir-fry packed with tender chunks of chicken and crunchy cashews, all tossed in a sweet and savory sauce. It's an easy-to-follow recipe that is loaded with flavor, making it a perfect choice for a satisfying weeknight meal that everyone will enjoy.
Ingredients
- 2 chicken breasts cubed
- ¼ cup cornstarch
- Salt and pepper
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey to taste
- 1 tablespoon rice wine vinegar
- 1 tablespoon Asian chili garlic sauce
- 1 tablespoon fresh ginger grated
- 2 garlic cloves minced
- 2 tablespoons vegetable oil
- 1 red bell pepper cubed
- 1 cup broccoli florets
- ½ cup cashews
- ½ cup edamame beans
- Sesame seeds to serve
- Green onions to serve
Instructions
- In a bowl, combine the chicken breasts, cornstarch, salt and pepper.2 chicken breasts, ¼ cup cornstarch, Salt and pepper
- In another bowl, mix the soy sauce, honey, rice vinegar, chili garlic sauce, ginger and garlic.3 tablespoons low-sodium soy sauce, 2 tablespoons honey, 1 tablespoon rice wine vinegar, 1 tablespoon Asian chili garlic sauce, 1 tablespoon fresh ginger, 2 garlic cloves
- Heat the vegetable oil in a non-stick skillet and add the chicken breast. Cook at high temperature, flipping the chicken until it’s golden brown on every side. Reserve.2 tablespoons vegetable oil
- Add the red bell pepper, broccoli florets and cashew to the same skillet and cook for about 7 minutes.1 red bell pepper, 1 cup broccoli florets, ½ cup cashews
- Bring back the chicken to the veggies, add the edamame beans, and add the sauce and stir everything together. Cook for a couple more minutes, just until the sauce starts to thicken.½ cup edamame beans
- Serve with sesame seeds and green onions.Sesame seeds, Green onions
Notes
- Chicken: Feel free to swap the chicken breasts for boneless skinless chicken thighs instead.
- Use High Heat: Keep your pan nice and hot to sear the chicken properly and get those veggies crisp-tender.
- Toast the Cashews: For an extra flavor boost, lightly toast the cashews in a dry pan before adding them to the dish.
- Other Nuts: Almonds, peanuts, or pecans can be great substitutes if you’re out of cashews or just want to try something different.
- Adjust the Sweetness: Depending on your taste, you can add more or less honey to the sauce. Start with less and add more as needed.
- Cornstarch: Make sure the chicken is well-coated with cornstarch before frying; it helps thicken the sauce and keeps the chicken moist.
- Fresh vs. Frozen Veggies: You can use either, but fresh veggies tend to have a better texture in stir fries.
- Make It Colorful: Use a variety of vegetables like snap peas or carrots for more color and nutrition.
- Customize Your Spice Level: If you like it spicy, don’t hesitate to add extra chili garlic sauce or some red pepper flakes.
- Make Ahead: You can prepare cashew chicken ahead of time. Just keep the sauce separate and toss it with the heated chicken and veggies right before serving to keep everything crisp and delicious.
Storage and Reheating Instructions
- Cool and Airtight: Let the cashew chicken cool to room temperature before packing it away, and use airtight containers to store leftovers in the refrigerator.
- Refrigerate: For the best quality and safety, eat your refrigerated leftovers within 3-4 days.
- Reheat: When you’re ready to eat, reheat the cashew chicken gently in the microwave or on the stovetop. Add a splash of water if the sauce has thickened too much in the fridge.
- Freeze: Cashew chicken freezes well, too. Pack it in freezer-safe containers and freeze for up to three months. Thaw in the fridge overnight before reheating to keep the texture as best as possible.
Nutrition
Calories: 395kcalCarbohydrates: 29gProtein: 31gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 72mgSodium: 784mgPotassium: 804mgFiber: 3gSugar: 13gVitamin A: 1107IUVitamin C: 60mgCalcium: 47mgIron: 3mg
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