Delicious Cashew Chicken

Easy and healthy cashew chicken recipe with red peppers, broccoli, soy sauce and garlic. Families who love quick and tasty meals will love this dish.

Learn how to make cashew chicken, check.

I have been meaning to figure out how to replicate my favorite Chinese food restaurant dish for sooooo long.  I finally did it.  Woo hoooo!

You can include various veggies in this healthy cashew chicken recipe, but today, I included broccoli, red peppers, chopped spring onion, and a handful of green peppers.  A delicious combo.  You could also add in chopped onions and celery.

I like that this cashew chicken sauce includes soy sauce and honey.  Its the perfect balance of sweet and spice.  This is a very mild dish where you can adjust the heat as you wish.

Tips for this easy cashew chicken recipe:

1. Use a deep non stick sauce pan to cook the the chicken and veggies.  Because the chicken is covered with cornstarch it is more likely to stick to a regular pan.
2. You can adjust the soy sauce to your liking.  The ingredients in my recipe below is just enough to make it tasty.  But, if you enjoy a saucier cashew chicken, you can adjust the amount of sauce ingredients.
3. Try to serve immediately, if possible.  I made this dish in the early afternoon and kept it warming in my slow cooker for a few hours.  The broccoli was not as crunchy as my family likes it.  I think using the slow cooker would be fine for warming, if you remember to add the broccoli in later.  Saute the broccoli for a few minutes before tossing with the rest of the warmed dish.

I hope you enjoy this dish as much as we did.

You might also enjoy:

Ground Chicken Dinner Recipe with Orange Sauce

Homemade Fried Rice

Print

Cashew Chicken (Better than takeout)

Easy and healthy cashew chicken recipe with red peppers, broccoli, soy sauce and garlic. Families who love quick and tasty meals will love this dish.

Course Dinner

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 6

Calories 382 kcal

Ingredients

• 3 tbsp corn starch
• 1/2 tsp fine sea salt
• 1/2 tsp freshly ground pepper
• 1 1/2 lbs chicken breasts, cut into 1 inch pieces
• 2 tbsp sesame oil
• 1 tbsp olive oil
• 2 1/2 cups broccoli florets
• 1 cup red bell pepper, chopped in small pieces
• 1/2 cup green bell pepper, chopped in small pieces
• 2 garlic cloves, minced
• 1 cup unsalted dry roasted whole cashews

Sauce

• 3 tbsp low sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice wine vinegar
• 1 tbsp Asian chile-garlic sauce
• 1 tsp ground ginger

Toping

• 1 cup chopped green onions

Instructions

1. Add chicken pieces, cornstarch, salt and pepper to one gallon ziploc bag and seal tightly.  Shake the bag until the chicken is sufficiently covered with the cornstarch mixture.

2. Heat the sesame and olive oil in a large, deep non stick sauce pan.  Add in chicken pieces and cook on medium high heat until about 90% cooked through.

3. Add the broccoli, garlic, and peppers. Stir to combine.  Cook for about 3 minutes on medium heat until the veggies are slightly tender.  While veggies are cooking, make the sauce.

4. In a small bowl, mix the soy sauce, honey, ginger, rice wine vinegar and chile-garlic sauce.  Stir to combine.

5. Add the sauce to the chicken mixture in the saute pan and stir to combine. Let chicken mixture and sauce simmer for about 1-2 minutes.  

6. Remove from heat and serve immediately.  Sprinkle chopped green onions on top of dish.  Enjoy!

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave