Takeout Cashew Chicken

By Lunds & Byerlys

June 20, 2024

Skip the delivery fee and make this tasty takeout favorite at home! A delicious, sweet-and-salty mixture of chicken, fresh veggies and crunchy cashews, cooked in one pan for easy cleanup. As featured in The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools and Efficient Techniques from Minnesota food blogger Melissa Coleman, founder of the popular recipe site The Faux Martha. Nicknamed “Martha Stewart” as a teenager for her love of all things domestic – and her obsession with watching taped episodes of Martha Stewart while working out – Melissa took her love of food and minimalism and turned it into a successful blog covering everything from home design to motherhood to recipes and more.

SERVINGS

4

PREP TIME

30 min

COOK TIME

10 min

Ingredients

  • 1 1/2 cups
    rice
  • 1
    tablespoon salted butter
  • 1/2
    teaspoon kosher salt
  • 2
    tablespoons cornstarch
  • 1/2
    teaspoon kosher salt
  • 2
    6-ounce boneless, skinless chicken breast halves, cut into 1-inch cubes
  • 1
    tablespoon neutral oil (such as canola)
  • 1
    tablespoon sesame oil
  • 3
    cups broccoli florets (about 2 heads) – can sub snap peas or cauliflower
  • 2
    large carrots, thinly sliced rounds (about 2 cups)
  • 1
    cup frozen shelled edamame
  • 1/2
    cup chopped cashews or peanuts, for garnish
  • 2
    green onions, sliced, for garnish
  • Sriracha or harissa (optional)

For the sauce:

  • 1/4
    cup honey
  • 3
    tablespoons soy sauce
  • 2
    tablespoons rice vinegar
  • 2
    cloves garlic, minced

Directions

  1. 1

    Make the rice: In a small saucepan, cook the rice according to the package instructions, adding the butter and salt.

  2. 2

    Assemble the sauce: Stir together all the sauce ingredients. Set aside.

  3. 3

    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. Prepare the vegetables.

  4. 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. 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. 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.

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