Cashew Chicken

Every few months or so, Trevor and I start to feel like we’ve been having way too many carbs. So, we start to cut back a bit and make more protein/veggie heavy dishes. This is one of our fast weeknight go-to’s because it’s just so easy and good!

This dish comes together quickly with just a few chops and a quick saute. It cleans up easily since it’s all made in one pan! It tastes like it was cooked for hours because of the rich flavors, even though it wasn’t. And the best part? It’s so versatile! Don’t have chicken? Swap it our for red meat or tofu. Don’t have broccoli? Add what you do have. This recipe is a great base for any protein/veg combo!

You’ll love adding this one to your weekly rotation! Let me know how you like making it in the comments below!

Cashew Chicken

Servings: 5
Time: 20 minutes
Difficulty: easy
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Ingredients

3 tablespoons cornstarch
Kosher salt and freshly ground pepper, to taste
1-1.5 pounds boneless, skinless chicken breasts, diced into 1-inch pieces
2 tablespoons sesame oil
1 tablespoon olive oil
2 cups broccoli florets
1 cup red bell peppers, diced small
1 cup shelled frozen edamame
2 cloves garlic, finely minced or pressed
1 cup unsalted dry-roasted whole cashews
3 tablespoons low-sodium soy sauce
2 tablespoons honey, or to taste
1 tablespoon rice wine vinegar
1 tablespoon Asian chili garlic sauce
3/4 teaspoon ground ginger
3/4 to 1 cup green onions, sliced into thin rounds (from about 3 or 4 green onions)

Directions

In a large bowl, add the cornstarch, salt, pepper, chicken, and toss to coat chicken evenly.
To a large skillet, add the oils, chicken, and cook for about 4-5 minutes over medium-high heat, flipping and stirring so all sides cook evenly (chicken should be about 80-90% cooked through).
Add the broccoli, bell peppers, edamame, garlic, half of the green onions and stir to combine. Cook for about 3-4 minutes or until vegetables are crisp-tender and chicken is cooked through; stir intermittently.
While vegetables cook, make the sauce: to a medium bowl, add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.
Add the cashews to the skillet and stir to combine. Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1-2 minutes.
Add the remaining green onions, stir to combine, and serve immediately. Enjoy!