Better-Than-Takeout Cashew Chicken



The chicken is sautéed with sesame oil for depth of flavor before adding broccoli, red bell peppers, edamame, and garlic. The vegetables stay crisp-tender and the dish is finished with cashews and a wonderful sauce that’s made with soy sauce, honey, rice wine vinegar, ginger, and chili garlic sauce.

INGREDIENTS

3 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
about 1.25 pounds boneless skinless chicken breasts, diced into 1-inch pieces
2 tablespoons sesame oil
1 tablespoon olive oil
2 heaping cups broccoli florets
1 cup red bell peppers, diced small
1 cup shelled frozen edamame
2 cloves garlic, finely minced or pressed
1 cup unsalted dry-roasted whole cashews
3 tablespoons low-sodium soy sauce
2 tablespoons honey, or to taste
1 tablespoon rice wine vinegar
1 tablespoon Asian chili garlic sauce, or to taste (found in the Asian section of the grocery store)
3/4 teaspoon ground ginger
3/4 to 1 cup green onions, sliced into thin rounds (from about 3 or 4 green onions)

DIRECTIONS

  1. To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, chicken, seal, and shake to coat chicken evenly.
  2. .....
  3. Visit Better-Than-Takeout Cashew Chicken @ www.averiecooks.com for full directions

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