Description
This high-protein, restaurant-style cashew chicken stir-fry delivers a perfectly balanced umami flavor profile that surpasses local delivery. By using a special cornstarch coating technique to keep the chicken tender and high-heat stir-frying for crisp-tender vegetables, this dish ensures a satisfying crunch with every bite. It is a wholesome, quick, and easy dinner solution that allows you to control the quality of every ingredient from your own home pantry.
Ingredients
1.25 lbs chicken breasts, cut into bite-sized pieces
3 tbsp cornstarch
0.5 tsp salt
0.5 tsp black pepper
1 tbsp sesame oil
1 tbsp olive oil
1 cup dry-roasted whole cashews
2 cups fresh broccoli florets
1 cup sliced red bell peppers
1 cup shelled frozen edamame
0.5 cup low-sodium soy sauce
3 tbsp honey
1 tbsp rice vinegar
Instructions
In a gallon-sized ziptop bag, combine cornstarch, salt, and pepper.
Add chicken pieces to the bag, seal, and shake vigorously until evenly coated.
Heat sesame and olive oil in a large skillet over medium-high heat.
Add coated chicken and cook for 4-5 minutes, stirring frequently until 90% opaque.
Add broccoli, bell peppers, and edamame to the skillet.
Whisk together soy sauce, honey, and rice vinegar in a small bowl.
Pour sauce mixture over the stir-fry and cook for an additional 2-3 minutes until sauce thickens.
Stir in the dry-roasted cashews just before serving to maintain crunch.
Notes
Substitute chicken breasts with chicken thighs for extra juiciness if preferred. Keep the vegetables crisp by ensuring high heat throughout the cooking process. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 10
- Category: Dinner Recipes
- Method: Stir-fry
- Cuisine: Chinese-American