Description
Better-Than-Takeout Cashew Chicken is a delightful and quick weeknight meal that offers all the flavor of your favorite takeout dish without the guilt. In just 20 minutes, you’ll have tender chicken tossed with vibrant vegetables and crunchy cashews, all coated in a luscious garlicky soy sauce. This healthy alternative is not only easier on your waistline but also customizable to suit any taste preferences. With its rich array of flavors and textures, this dish is sure to impress your family and guests alike. Perfect for busy nights or special occasions, you’ll find yourself returning to this recipe time after time.
Ingredients
Scale
- 1.25 pounds boneless skinless chicken breasts
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 heaping cups broccoli florets
- 1 cup red bell peppers
- 1 cup shelled frozen edamame
- 2 cloves garlic
- 2 tablespoons sesame oil
- 1 tablespoon olive oil
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon Asian chili garlic sauce
- 3/4 teaspoon ground ginger
- 3/4 to 1 cup green onions
- 3/4 cup unsalted dry-roasted cashews
Instructions
- Coat diced chicken with cornstarch, salt, and pepper in a ziptop bag.
- Heat sesame oil and olive oil in a large skillet over medium-high heat; sauté chicken until nearly cooked.
- Add broccoli, bell peppers, edamame, and garlic; cook until veggies are crisp-tender.
- Whisk together soy sauce, honey, rice wine vinegar, chili garlic sauce, and ginger; pour over the chicken mixture.
- Stir in cashews; let simmer briefly before garnishing with green onions.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 470
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg