Cashew Chicken
This easy cashew chicken recipe is ready in just 20 minutes! Juicy chicken, crisp veggies and a sweet, savory sauce make it delish.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4 servings
Ingredients
For the Cashew Chicken:
- 1 ¼ pounds boneless skinless chicken breasts (about 2 large), cut into bite-sized pieces
- 2 tablespoons cornstarch or substitute arrowroot powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 ½ tablespoons canola oil
- 3 medium red bell peppers seeded and cut into bite-sized pieces
- 1 large head of broccoli cut into florets (about 4 cups)
- 1 bunch green onions about 6 medium, thinly sliced
- ⅔ cup dry roasted unsalted cashews
- Cooked brown rice or quinoa for serving
For the Sauce:
- ¼ cup reduced-sodium soy sauce
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons honey plus additional to taste
- 1 tablespoon freshly grated ginger
- 2 cloves garlic minced (about 2 teaspoons)
- ¼-½ teaspoon red pepper flakes plus additional to taste
Instructions
- In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper.
- Heat the oil in a large skillet over medium high. Once the oil is hot and shiny, add the chicken mixture and sauté for 4 minutes, just until lightly browned. Add the bell pepper, broccoli, and green onions. Continue sautéing until the chicken is cooked through and the vegetables are crisp-tender, about 5 additional minutes. Stir in the cashews and cook for 30 additional seconds.
- While the chicken and vegetables are cooking, prepare the sauce. In a small bowl or large measuring cup, stir together the soy sauce, rice vinegar, 2 tablespoons honey, ginger, garlic, and ¼ teaspoon red pepper flakes. Taste and add additional honey and/or red pepper flakes as desired (I added an additional ¼ teaspoon red pepper flakes). Pour the sauce over the skillet and toss to coat. Enjoy immediately with brown rice.
Notes
- TO STORE: Store leftover cashew chicken in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Rewarm gently in the microwave or on the stovetop over low heat.
- TO FREEZE: Transfer leftovers to an airtight container or freezer bag. Place in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 4) with 1/2 cup prepared brown riceCalories: 553kcalCarbohydrates: 57gProtein: 35gFat: 18gSaturated Fat: 3gCholesterol: 75mgFiber: 8gSugar: 19g
