Takeout Cashew Chicken
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
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1 1/2 cupsrice
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1tablespoon salted butter
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1/2teaspoon kosher salt
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2tablespoons cornstarch
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1/2teaspoon kosher salt
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26-ounce boneless, skinless chicken breast halves, cut into 1-inch cubes
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1tablespoon neutral oil (such as canola)
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1tablespoon sesame oil
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3cups broccoli florets (about 2 heads) – can sub snap peas or cauliflower
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2large carrots, thinly sliced rounds (about 2 cups)
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1cup frozen shelled edamame
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1/2cup chopped cashews or peanuts, for garnish
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2green onions, sliced, for garnish
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Sriracha or harissa (optional)
For the sauce:
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1/4cup honey
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3tablespoons soy sauce
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2tablespoons rice vinegar
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2cloves garlic, minced
Directions
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1
Make the rice: In a small saucepan, cook the rice according to the package instructions, adding the butter and salt.
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2
Assemble the sauce: Stir together all the sauce ingredients. Set aside.
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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.
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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.
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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.
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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.