Description
Savory Cashew Chicken is a quick and irresistible homemade dish featuring crispy coated chicken, crunchy vegetables, and a flavorful savory-sweet sauce. This stir-fried delight combines tender chicken breasts with broccoli, red bell peppers, edamame, and roasted cashews, all tossed in a zesty, slightly spicy sauce made from soy sauce, honey, chili garlic sauce, and ginger. Perfectly balanced and ready in just 20 minutes, it’s an easy crowd-pleaser served best over steamed rice or noodles.
Ingredients
Scale
For the Chicken and Coating
- 1/4 cup Low-Sodium Soy Sauce
- 2 tablespoons Honey
- 2 tablespoons Rice Wine Vinegar
- 1 tablespoon Asian Chili Garlic Sauce
- 1 teaspoon Ground Ginger
- 1/4 cup Cornstarch
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 pound Boneless Skinless Chicken Breasts, diced
Vegetables and Additions
- 2 cups Broccoli Florets
- 1 cup Red Bell Peppers, sliced
- 1 cup Shelled Frozen Edamame (no need to thaw)
- 3 cloves Garlic, minced
- 4 stalks Green Onions, sliced for garnish
- 1/2 cup Unsalted Dry-Roasted Cashews
Instructions
- Coat the Chicken: In a zip-top bag, mix the cornstarch, salt, and pepper. Add the diced chicken breasts, seal the bag tightly, and shake vigorously until the chicken pieces are evenly coated. This ensures a crispy texture when cooked.
- Cook the Chicken: Heat sesame oil and olive oil together in a large skillet over medium-high heat. When hot, add the coated chicken pieces. Cook for 4-5 minutes, stirring occasionally, until the chicken is cooked through and starts to brown nicely.
- Sauté the Vegetables: Add broccoli florets, sliced red bell peppers, shelled frozen edamame, and minced garlic to the skillet. Stir and cook for 3-4 minutes until the vegetables become crisp-tender and the chicken is fully cooked.
- Prepare the Sauce: In a separate bowl, whisk together the low-sodium soy sauce, honey, rice wine vinegar, Asian chili garlic sauce, and ground ginger to create a flavorful sauce. Set aside.
- Add Cashews and Sauce: Stir the unsalted dry-roasted cashews into the skillet with the chicken and vegetables. Pour the prepared sauce over everything and stir thoroughly to coat all ingredients evenly. Let it simmer together for 1-2 minutes to meld flavors.
- Finish and Serve: Add the sliced green onions to the skillet and mix well. Serve the savory cashew chicken immediately, ideally over steamed rice or noodles for a complete meal.
Notes
- Adjust the amount of Asian chili garlic sauce according to your spice preference.
- Use low-sodium soy sauce to control salt content.
- For extra crispiness, cook chicken pieces in batches if necessary to avoid overcrowding the pan.
- This dish pairs beautifully with steamed jasmine rice, brown rice, or noodles.
- Make sure not to overcook the vegetables to keep their texture crisp and fresh.
