Takeout Cashew Chicken

This dish is simple, ready in for 20 minutes, and packed with taste and so much feel. It is far better than what you'd get in a restaurant.

Course Dinner

Keyword CASHEW CHICKEN

Prep Time 5

Cook Time 15

Total Time 20

Servings 5

Author Jessica

1 ¼ lbs boneless skinless chicken breasts diced into 1-inch pieces
1 tbsp Asian chili garlic sauce or more to taste (found in the Asian section of the grocery store)
3 tbsp cornstarch
2 heaping cups broccoli florets
1 cup red bell peppers diced small
2 tbsp honey or to taste
2 cloves garlic finely minced or pressed
1 cup unsalted dry-roasted whole cashews
3 tbsp low-sodium soy sauce
1 tbsp olive oil
1 tbsp rice wine vinegar
1 cup shelled frozen edamame
¾ - 1 cup green onions sliced into thin rounds (from about 3 or 4 green onions)
¾ tsp ground ginger
2 tbsp sesame oil
½ tsp salt
½ tsp pepper

To some gallon sized ziptop-bag, add the chicken, cornstarch, pepper, salt, and seal, then shake to coat chicken evenly.
To a large-skillet, add the oils, chicken, cook for 4-5minutes above medium-high-heat. Stirring and flipping accordingly all the sides cook evenly. Chicken should be 80-90 percent cooked through.
Add the bell peppers, edamame, garlic, broccoli and stir to blend. Cook for 3-4minutes till veggies are crispy tender and the chicken is cooked through. Stir intermittently (while vegetables cook, make the sauce).
In a medium-bowl add the honey, rice wine vinegar, soy sauce, ginger, chili-garlic sauce and whisk to combine. Put aside.
Add the cashews into the skillet and stir to blend. Then add the sauce and stir to blend. Allow sauce to simmer over medium-low-heat for a few minutes.
Add the green onions, then stir to blend, and serve immediately.