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cashew chicken
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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
  • ½ tsp fine sea salt
  • ½ tsp freshly ground pepper
  • 1 ½ lbs chicken breasts, cut into 1 inch pieces
  • 2 tbsp sesame oil
  • 1 tbsp olive oil
  • 2 ½ cups broccoli florets
  • 1 cup red bell pepper, chopped in small pieces
  • ½ 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!