Cashew Chicken

Name: Cashew Chicken
Total time: 20 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 ¼ pounds boneless skinless chicken breasts ((about 2 large), cut into bite-sized pieces); 2 tablespoons cornstarch (or substitute arrowroot powder); ¼ teaspoon kosher salt; ¼ teaspoon ground black pepper; 1 ½ tablespoons canola oil; 3 medium red bell peppers (seeded and cut into bite-sized pieces); 1 large head of broccoli (cut into florets (about 4 cups)); 1 bunch green onions (about 6 medium, thinly sliced); ⅔ cup dry roasted (unsalted cashews); Cooked brown rice ( or quinoa for serving); ¼ cup reduced-sodium soy sauce; 3 tablespoons seasoned rice vinegar; 2 tablespoons honey (plus additional to taste); 1 tablespoon freshly grated ginger; 2 cloves garlic (minced (about 2 teaspoons)); ¼ -½ teaspoon red pepper flakes (plus additional to taste)

This easy cashew chicken recipe is ready in just 20 minutes! Juicy chicken, crisp veggies and a sweet, savory sauce make it delish.

⏱️ 20 min 🔪 Prep: 10 min 🔥 Cook: 10 min 📊 Easy 👁️ 8 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

4 servings

1 ¼ pounds boneless skinless chicken breasts ((about 2 large), cut into bite-sized pieces)
2 tablespoons cornstarch (or substitute arrowroot powder)
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 ½ tablespoons canola oil
3 medium red bell peppers (seeded and cut into bite-sized pieces)
1 large head of broccoli (cut into florets (about 4 cups))
1 bunch green onions (about 6 medium, thinly sliced)
⅔ cup dry roasted (unsalted cashews)
Cooked brown rice ( or quinoa for serving)
¼ cup reduced-sodium soy sauce
3 tablespoons seasoned rice vinegar
2 tablespoons honey (plus additional to taste)
1 tablespoon freshly grated ginger
2 cloves garlic (minced (about 2 teaspoons))
¼ -½ teaspoon red pepper flakes (plus additional to taste)

Steps

In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper.
Heat the oil in a large skillet over medium high. Once the oil is hot and shiny, add the chicken mixture and sauté for 4 minutes, just until lightly browned. Add the bell pepper, broccoli, and green onions. Continue sautéing until the chicken is cooked through and the vegetables are crisp-tender, about 5 additional minutes. Stir in the cashews and cook for 30 additional seconds.
While the chicken and vegetables are cooking, prepare the sauce. In a small bowl or large measuring cup, stir together the soy sauce, rice vinegar, 2 tablespoons honey, ginger, garlic, and ¼ teaspoon red pepper flakes. Taste and add additional honey and/or red pepper flakes as desired (I added an additional ¼ teaspoon red pepper flakes). Pour the sauce over the skillet and toss to coat. Enjoy immediately with brown rice.