Craving something delicious that beats your favorite takeout? This Better Than Takeout Cashew Chicken is just the dish you need.
It’s packed with tender chicken, crispy veggies, and crunchy cashews, all tossed in a savory sauce. Perfect for a quick weeknight dinner that doesn’t skimp on flavor, this dish will have your taste buds dancing and leave you wondering why you ever ordered out.
Grab your skillet and let’s get cooking!
Steps
- Place cornstarch, salt, pepper, and diced chicken in a large zip-top bag. Seal the bag and shake it to coat the chicken evenly.
- Heat sesame and olive oils in a large skillet over medium-high heat. Cook the chicken for about 4 to 5 minutes, ensuring all sides are evenly browned and the chicken is mostly cooked through.
- Add broccoli, red bell peppers, edamame, and garlic to the skillet. Stir and cook for about 3 to 4 minutes until the vegetables are crisp-tender and the chicken is fully cooked.
- In a medium bowl, whisk together soy sauce, honey, rice wine vinegar, chili-garlic sauce, and ground ginger. Set the sauce aside.
- Add roasted cashews to the skillet and mix well. Pour the prepared sauce over the chicken and vegetables, stirring to combine.
- Let the sauce simmer for 1 to 2 minutes over medium-low heat until it thickens slightly. Stir in sliced green onions, mix well, and serve immediately.
Ingredients
- Fry
- 3 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon pepper
- Approximately 1.25 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons sesame oil
- 1 tablespoon olive oil
- 2 heaping cups broccoli florets
- 1 cup red bell pepper, diced small
- 1 cup shelled frozen edamame
- 2 cloves garlic, finely minced or pressed
- 1 cup unsalted dry-roasted whole cashews
- ¾ to 1 cup green onions, sliced into thin rounds (from about 3 or 4 green onions)
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey, or to taste
- 1 tablespoon rice wine vinegar
- 1 tablespoon Asian chili garlic sauce
- ¾ teaspoon ground ginger
FAQ
- Can I Substitute Different Vegetables in Cashew Chicken?
- Absolutely! Feel free to use any vegetables you have on hand. Just be aware that different vegetables may require varying cooking times to achieve the desired crisp-tender texture.
- Is it Possible to Use Chicken Thighs Instead of Breasts?
- Yes, chicken thighs can be used as a substitute in this recipe. Ensure they are boneless and cut into 1-inch pieces for even cooking.
- What Type of Cashews Should I Use?
- It is recommended to use roasted and unsalted cashews to prevent the dish from becoming too salty.
- Can I Replace Rice Wine Vinegar with Mirin?
- No, rice wine vinegar and mirin are not the same. Be sure to use rice wine vinegar for this recipe to achieve the correct flavor profile.
- Can This Dish Be Prepared in Advance?
- Yes, you can prepare the entire dish ahead of time and enjoy leftovers throughout the week. Alternatively, you can dice the vegetables, mix the sauce, and cut the chicken beforehand to streamline the cooking process later.
Tips
- Prepare Ingredients in Advance: To streamline the cooking process, consider chopping the vegetables, whisking together the sauce, and dicing the chicken ahead of time. Store these prepped ingredients in airtight containers until you’re ready to cook.
- Adjust the Spice Level: If you prefer a milder dish, reduce the amount of Asian chili garlic sauce in the recipe. You can always add more later if you find it needs an extra kick.
- Use the Right Cashews: Opt for roasted and unsalted cashews to prevent the dish from becoming too salty. The roasted flavor enhances the dish without overpowering it.
- Maintain Vegetable Texture: To keep the vegetables crisp-tender, cook them only for a few minutes. This preserves their texture and adds a delightful contrast to the tender chicken.
Equipment
- Large Skillet or Wok – Essential for stir-frying the chicken and vegetables.
- Ziploc Bags (Gallon-sized) – Useful for coating the chicken with cornstarch and spices.
- Garlic Press – If you prefer a tool for finely mincing or pressing garlic.
- Mixing Bowl – For whisking together the sauce ingredients.
- Whisk – To effectively mix the sauce ingredients.
