Cashew Chicken {Better than Takeout!}

This Cashew Chicken stir-fry is a homemade twist on the beloved takeout dish, offering bold flavors and crunchy textures. Tender chicken breast pieces are coated with cornstarch for a crispy exterior, then stir-fried with broccoli, red bell peppers, and edamame. The dish is completed with a savory sauce made from soy sauce, honey, and Asian chili garlic sauce, perfectly balanced with a hint of sweetness and spice. Tossed with crunchy cashews and topped with green onions, this dish is perfect served over rice for a satisfying, healthier-than-takeout meal.

Ingredients:

For the Stir-Fry:

• 3 tablespoons cornstarch
• ½ teaspoon salt
• ½ teaspoon pepper
• 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
• ¾ to 1 cup green onions, sliced into thin rounds (from about 3 to 4 green onions)

For the Sauce:

• 3 tablespoons low-sodium soy sauce
• 2 tablespoons honey (or adjust to taste)
• 1 tablespoon rice wine vinegar
• 1 tablespoon Asian chili garlic sauce
• ¾ teaspoon ground ginger

Instructions:

1. Prep the Chicken:
   In a medium bowl, combine the diced chicken with cornstarch, salt, and pepper. Toss until the chicken is evenly coated with the cornstarch mixture. This step helps create a slightly crispy exterior when stir-fried.
2. Cook the Chicken:
   Heat the sesame oil and olive oil in a large skillet or wok over medium-high heat. Once hot, add the coated chicken pieces. Stir-fry for about 5 to 7 minutes, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.
3. Cook the Vegetables:
   In the same skillet, add the broccoli, red bell peppers, and edamame. Stir-fry for about 3 to 4 minutes, until the vegetables are just starting to soften. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
4. Prepare the Sauce:
   While the vegetables are cooking, whisk together the soy sauce, honey, rice wine vinegar, Asian chili garlic sauce, and ground ginger in a small bowl.
5. Combine Everything:
   Return the cooked chicken to the skillet with the vegetables. Add the cashews and pour the sauce over the top. Stir everything together and cook for 2 to 3 minutes, allowing the sauce to thicken slightly and coat the chicken and vegetables.
6. Garnish and Serve:
   Remove the skillet from heat and sprinkle the dish with sliced green onions. Serve hot over rice or noodles, and enjoy!

Tips and Variations:

• Substitute Veggies: Feel free to switch up the vegetables! Snap peas, carrots, or zucchini would work beautifully.
• Make It Spicy: Increase the amount of chili garlic sauce or add red pepper flakes if you want more heat.
• Nuts: For extra flavor, lightly toast the cashews before adding them to the stir-fry.
• Meal Prep: This dish makes great leftovers. Store it in an airtight container in the fridge for up to 3 days, and reheat on the stovetop or microwave.

This Cashew Chicken is a quick, flavorful, and healthier alternative to takeout, making it perfect for weeknight dinners or meal prep!