Better-Than-Takeout Cashew Chicken

LOVE this recipe! So glad I was finally able to find a spicy cashew chicken recipe. The last one I tried came out very bland. This one had so much flavor! I think the garlic chili sauce did the trick. I used carrots instead of edamame and it turned out great! Next time I’ll double or triple the sauce. I’m actually excited to eat leftovers tomorrow! I’ll definitely be checking out some more of your recipes. Thank you!

This dish is easy, ready in about 20 minutes, and loaded with flavor and so much texture. It’s better than what you’d get at a restaurant. 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. The heat from the chili garlic sauce makes the chicken come to life without being overly hot and spicy. The sauce helps keep the chicken moist and tender and clings to the veggies beautifully.

Prep Time : 5 Minutes 
Cook Time : 15 Minutes 
Total Tme :  20 Mnutes
Yield : 5


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
•  3/4 teaspoon ground ginger
•  3/4 to 1 cup green onions, sliced into thin rounds (from about 3 or 4 green onions)

Get the full instructions Better-Than-Takeout Cashew Chicken @ www.averiecooks.com

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