Better-Than-Takeout Cashew Chicken
Serves 55 mins prep15 mins cook
🙌🏻😋🌶️🥦 Juicy chicken, crisp-tender vegetables, and crunchy cashews coated with the best garlicky soy sauce!! Skip takeout and make your own restaurant-quality meal that's easy, ready in 20 minutes, and healthier than the restaurant version!
0 servings
What you need
Instructions
0 To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, chicken, seal, and shake to coat chicken evenly. 1 To a large skillet, add the oils, chicken, and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly. Chicken should be about 80-90% cooked through. 2 Add the broccoli, bell peppers, edamame (I add it straight from the freezer), garlic, and stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender and chicken is cooked through; stir intermittently. While vegetables cook, make the sauce. 3 To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside. 4 Add the cashews to the skillet and stir to combine. 5 Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes. 6 Add the green onions, stir to combine, and serve immediately.View original recipe