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Cashew Chicken

Savory Cashew Chicken: Your Quick Healthy Takeout Fix

Enjoy a quick, healthy version of Cashew Chicken, ready in just 20 minutes, perfect for satisfying fast-food cravings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 tablespoons Cornstarch Vital for thickening the sauce and getting that signature crispy texture on the chicken.
  • 1 teaspoon Salt Enhances the overall flavor.
  • 1 teaspoon Pepper Adjust according to your heat preference.
For the Chicken
  • 1 pound Boneless Skinless Chicken Breasts Dice into 1-inch pieces for even cooking.
  • 1 tablespoon Sesame Oil Imparts a rich Asian flavor.
  • 1 tablespoon Olive Oil For cooking; feel free to swap with your favorite cooking oil.
For the Vegetables
  • 2 cups Broccoli Florets Can substitute with snow peas or green beans.
  • 1 cup Red Bell Peppers Can use green bell peppers instead.
  • 1 cup Frozen Edamame Fresh edamame works if available.
  • 2 cloves Garlic Freshly minced or pressed.
For the Sauce
  • 1/4 cup Low-Sodium Soy Sauce Form the base of the sauce.
  • 2 tablespoons Honey Adjust the amount to suit your taste.
  • 2 tablespoons Rice Wine Vinegar Provides necessary acidity.
  • 1 tablespoon Asian Chili Garlic Sauce Brings extra heat and depth.
  • 1 teaspoon Ground Ginger Fresh ginger can be used instead.
For the Finish
  • 1 cup Unsalted Dry-Roasted Whole Cashews Avoid salted varieties.
  • 2 tablespoons Green Onions For garnish.

Equipment

  • large skillet
  • zip-top bag
  • Mixing bowl

Method
 

Step‑by‑Step Instructions for Cashew Chicken
  1. In a zip-top bag, combine cornstarch, salt, and pepper. Add the diced chicken, seal the bag, and shake until coated.
  2. Heat a skillet over medium-high heat, add sesame oil and olive oil. Add chicken in a single layer and cook for 4-5 minutes until golden brown.
  3. Stir in broccoli, bell peppers, edamame, and minced garlic. Cook for 3-4 minutes until veggies are crisp-tender.
  4. In a bowl, whisk together soy sauce, honey, rice wine vinegar, chili garlic sauce, and ginger. Pour over chicken and veggies, mixing to coat.
  5. Stir in cashews and green onions, cooking for an additional minute. Serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 1500IUVitamin C: 75mgCalcium: 50mgIron: 2mg

Notes

Store leftovers separately from rice to maintain texture. Can be reheated in a skillet or microwave.

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