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Takeout Cashew ChickenTakeout Cashew Chicken

Takeout Cashew Chicken

A delicious, sweet-and-salty mixture of chicken, fresh veggies and crunchy cashews, cooked in one pan for easy cleanup.
Minnesota food blogger Melissa Coleman
Minnesota food blogger Melissa Coleman
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Takeout Cashew Chicken
Takeout Cashew Chicken
Prep Time30 Minutes
Servings4
Cook Time10 Minutes
Ingredients
FOR THE RICE: 1 ½ cups rice
1 tablespoon salted butter
½ teaspoon kosher salt
FOR THE SAUCE: ¼ cup honey
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 cloves garlic, minced
FOR THE STIR-FRY: 2 tablespoons cornstarch
½ teaspoon kosher salt
2 - 6-ounce boneless, skinless chicken breast halves, cut into 1-inch cubes
1 tablespoon neutral cooking oil
1 tablespoon sesame oil
3 cups broccoli florets (about 2 heads) – can sub snap peas or cauliflower
2 large carrots, thinly sliced rounds (about 1 cup)
1 cup frozen shelled edamame
FOR GARNISH: ½ cup chopped cashews (or peanuts)
2 green onions, sliced
Sriracha or harissa (optional)
Directions
  1. MAKE THE RICE: In a small saucepan, cook the rice according to the package instructions, adding the butter and salt.
  2. ASSEMBLE THE SAUCE: Stir together all the sauce ingredients. Set aside.
  3. MAKE THE STIR-FRY: In a medium bowl, combine the cornstarch and salt. Pat the chicken dry, cut into cubes and add to the cornstarch mixture, tossing to coat. Set aside. 
  4. Heat a 10-inch cast-iron skillet over medium-high heat. Once warm, add the neutral and sesame oils. Add the chicken and cook for 4 minutes, or until lightly browned but not cooked all the way through.
  5. Lower heat to medium; add broccoli, carrots and edamame. The pan will be exceptionally full at first. Cook 5 minutes or until the vegetables are barely tender and the chicken is done, stirring frequently.
  6. Pour the prepared sauce over the chicken and vegetables. Cook for a minute more. Taste and add more salt if necessary. Serve over the rice. Garnish with the cashews, green onions and, if desired, Sriracha.
30 minutes
Prep Time
10 minutes
Cook Time
4
Servings

Directions

  1. MAKE THE RICE: In a small saucepan, cook the rice according to the package instructions, adding the butter and salt.
  2. ASSEMBLE THE SAUCE: Stir together all the sauce ingredients. Set aside.
  3. MAKE THE STIR-FRY: In a medium bowl, combine the cornstarch and salt. Pat the chicken dry, cut into cubes and add to the cornstarch mixture, tossing to coat. Set aside. 
  4. Heat a 10-inch cast-iron skillet over medium-high heat. Once warm, add the neutral and sesame oils. Add the chicken and cook for 4 minutes, or until lightly browned but not cooked all the way through.
  5. Lower heat to medium; add broccoli, carrots and edamame. The pan will be exceptionally full at first. Cook 5 minutes or until the vegetables are barely tender and the chicken is done, stirring frequently.
  6. Pour the prepared sauce over the chicken and vegetables. Cook for a minute more. Taste and add more salt if necessary. Serve over the rice. Garnish with the cashews, green onions and, if desired, Sriracha.