Name: Cashew Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 1/4 pounds (567 g) boneless skinless chicken breasts (about 2 large), cut into bite-sized pieces; 2 tablespoon (30 ml) s cornstarch or substitute arrowroot powder; 1/4 teaspoon (1 ml) kosher salt; 1/4 teaspoon (1 ml) ground black pepper; 1 1/2 tablespoon (23 ml) s vegetable oil; 3 medium red bell peppers, seeded and cut into bite-sized pieces; 1 large head of broccoli, cut into florets (about 4 cup (960 ml) s); 1 bunch green onions, about 6 medium, thinly sliced; 2/3 cup (160 ml) dry roasted unsalted cashews; Cooked brown rice or quinoa for serving; 1/4 cup (60 ml) reduced-sodium soy sauce; 3 tablespoon (45 ml) s seasoned rice vinegar; 2 tablespoon (30 ml) s honey plus additional to taste; 1 tablespoon (15 ml) freshly grated ginger; 2 cloves garlic, minced (about 2 teaspoon (10 ml) s); 1/4-1/2 teaspoon (3 ml) red pepper flakes plus additional to taste

Description

Discover how to make delicious Cashew Chicken at home with this easy recipe. Learn the secrets to perfectly cooked chicken and crunchy cashews!

Ingredients

1 1/4 pounds (567 g) boneless skinless chicken breasts (about 2 large), cut into bite-sized pieces
2 tablespoon (30 ml) s cornstarch or substitute arrowroot powder
1/4 teaspoon (1 ml) kosher salt
1/4 teaspoon (1 ml) ground black pepper
1 1/2 tablespoon (23 ml) s vegetable oil
3 medium red bell peppers, seeded and cut into bite-sized pieces
1 large head of broccoli, cut into florets (about 4 cup (960 ml) s)
1 bunch green onions, about 6 medium, thinly sliced
2/3 cup (160 ml) dry roasted unsalted cashews
Cooked brown rice or quinoa for serving
1/4 cup (60 ml) reduced-sodium soy sauce
3 tablespoon (45 ml) s seasoned rice vinegar
2 tablespoon (30 ml) s honey plus additional to taste
1 tablespoon (15 ml) freshly grated ginger
2 cloves garlic, minced (about 2 teaspoon (10 ml) s)
1/4-1/2 teaspoon (3 ml) red pepper flakes plus additional to taste

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Instructions

In a small bowl, combine the chicken chunks with cornstarch, salt, and pepper, mixing well.
Warm the oil in a large pan over medium-high heat. Once it is hot and shimmering, add the chicken mixture and cook for 4 minutes, until it is just beginning to brown.
Introduce the red peppers, broccoli, and green onions to the skillet. Continue cooking until the chicken is fully cooked and the vegetables are still slightly crisp, about 5 more minutes. Mix in the cashews and cook for an additional 30 seconds.
As the chicken and veggies are cooking, prepare the sauce. In a separate bowl or measuring cup, combine the soy sauce, rice vinegar, 2 tablespoons of honey, ginger, garlic, and ¼ teaspoon of red pepper flakes. Taste and adjust with more honey or red pepper flakes if desired (I added another ¼ teaspoon of red pepper flakes).
Pour the sauce over the contents of the skillet and toss until everything is well coated. Serve immediately with brown rice.

Notes

For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
Customize vegetables with favorites like snap peas, carrots, or mushrooms.
Enhance flavor by marinating chicken in the sauce for 30 minutes before cooking.