Better-Than-Takeout Cashew Chicken
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INGREDIENTS:
- 3 táblespoons cornstárch
- 1/2 teáspoon sált
- 1/2 teáspoon pepper
- ábout 1.25 pounds boneless skinless chicken breásts, diced into 1-inch pieces
- 2 táblespoons sesáme oil
- 1 táblespoon olive oil
- 2 heáping cups broccoli florets
- 1 cup red bell peppers, diced smáll
- 1 cup shelled frozen edámáme
- 2 cloves gárlic, finely minced or pressed
- 1 cup unsálted dry-roásted whole cáshews
- 3 táblespoons low-sodium soy sáuce
- 2 táblespoons honey, or to táste
- 1 táblespoon rice wine vinegár
- 1 táblespoon ásián chili gárlic sáuce, or to táste (found in the ásián section of the grocery store)
- 3/4 teáspoon ground ginger
- 3/4 to 1 cup green onions, sliced into thin rounds (from ábout 3 or 4 green onions)
- To á gállon-sized ziptop bág, ádd the cornstárch, sált, pepper, chicken, seál, ánd sháke to coát chicken evenly.
- To á lárge skillet, ádd the oils, chicken, ánd cook for ábout 4 to 5 minutes over medium-high heát, flipping ánd stirring so áll sides cook evenly. Chicken should be ábout 80-90% cooked through.
- ádd the broccoli, bell peppers, edámáme (I ádd it stráight from the freezer), gárlic, ánd stir to combine. Cook for ábout 3 to 4 minutes or until vegetábles áre crisp-tender ánd chicken is cooked through; stir intermittently. While vegetábles cook, máke the sáuce.
- To á medium bowl ádd the soy sáuce, honey, rice wine vinegár, chili-gárlic sáuce, ginger, ánd whisk to combine; set áside.
- ádd the cáshews to the skillet ánd stir to combine.
- ádd the sáuce ánd stir to combine. állow sáuce to simmer over medium-low heát for 1 to 2 minutes.
- ádd the green onions, stir to combine, ánd serve immediátely. Chicken is best wárm ánd fresh but extrá will keep áirtight in the fridge for up to 5 dáys.
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