The Best Cashew Chicken Recipe

With its savory sauce, colorful vegetables, and crunchy nuts, it's hard to believe that 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 of cornstarch
• 1 1/2 lb of boneless skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons of sesame oil
• 1 tablespoon of olive oil
• 2 cups of broccoli florets
• 1 cup of red bell peppers, diced
• 1 cup of shelled frozen edamame
• 2 cloves of garlic, finely chopped
• 1 cup of whole roasted cashews
• 3 tablespoons of soy sauce
• 2 tablespoons of honey
• 1 tablespoon of rice vinegar
• 1 tablespoon of Asian chili garlic sauce
• 3/4 teaspoon of ground ginger
• 3/4 to 1 cup of finely chopped green onions

PREPARATION

1. In a large Ziploc bag, add the 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 on medium-high heat, turning to ensure all sides are cooked evenly.
3. Add the broccoli, bell peppers, edamame, and 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 the 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 let simmer on medium-high heat for 1 to 2 minutes.
7. Add the green onions, mix, and serve immediately.