The Best Cashew Chicken Recipe

With its savory sauce, colorful vegetables, and crunchy nuts, it's hard to believe this healthy dish is ready in 20 minutes. You can serve this dish with jasmine rice or basmati rice, depending on your preference. This recipe will become your favorite recipe and your family will love it!

A good lunch idea too! The dish keeps for 5 days in the fridge in an airtight container.

INGREDIENTS

• 3 tablespoons cornstarch
• 1 1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons sesame oil
• 1 tablespoon olive oil
• 2 cups broccoli florets
• 1 cup red bell pepper, diced
• 1 cup frozen shelled edamame
• 2 cloves garlic, finely minced
• 1 cup whole roasted cashews
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon Asian chili-garlic sauce
• 3/4 teaspoon ground ginger
• 3/4 to 1 cup chopped green onions

PREPARATION

1. In a large Ziploc bag, add cornstarch, chicken, salt, and ground black pepper. Seal the bag and shake to coat the chicken evenly.
2. In a large skillet, heat the oils and add the chicken. Cook for 4 to 5 minutes over medium-high heat, turning so that all sides cook evenly.
3. Add the broccoli, bell peppers, edamame, garlic, and mix. Cook for about 3 minutes or until the vegetables are tender and the chicken is fully cooked.
4. In a medium bowl, add soy sauce, honey, rice vinegar, chili-garlic sauce, and ginger. Whisk and set aside.
5. Add the cashews to the skillet and mix.
6. Add the sauce, mix, and simmer over medium-high heat for 1 to 2 minutes.
7. Add green onions, mix, and serve immediately.