Cashew Chicken

I love this classic Chinese take-out dish. The nutty sweetness is just delightful, and I like to kick it up a bit with a splash of sriracha!

Cashew Chicken

Ingredients

• 1 1/3 cup brown rice
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 3 tbsp cornstarch
• 2 boneless skinless chicken breasts, cut into 1in cubes
• 1 head broccoli, cut into pieces
• 2 red peppers, chopped
• 4 green onions, sliced 
• 2 cloves garlic, minced 
• 1/2 cup edamame, shelled
• 1/2 whole, dry roasted cashews
• 6 tbsp soy sauce
• 4 tbsp honey
• 2 tbsp rice wine vinegar
• sriracha to taste
• 1 tsp ground ginger

Steam rice according to package instructions.

Heat oils in the bottom of a deep skillet over medium high heat. Toss chicken with cornstarch. Season with salt and pepper. Place each piece in the skillet once oils are hot. Fry the chicken on all sides until golden brown. Remove from skillet and set aside.

Toss all broccoli, peppers, onions, garlic, and edamame into the skillet. Stir fry for just a couple of minutes until the broccoli turns bright green. Add the cashews. 

In a small bowl, whisk together the soy sauce, honey, vinegar, sriracha, and ginger. Taste the sauce and adjust to your taste! Add the sauce directly to the skillet. Cook for 1-2 minutes and allow the sauce to thicken. Add the chicken.

Serve the chicken immediately over the steamed brown rice. 

Serves 4

Notes from the Chef:

-If you prefer your sauce "saucy-er," don't hesitate to double the sauce.

-To ensure your chicken stays crispy, do not add to sauce until just before you are ready to eat. 

-Remember brown rice take quite a while to cook, so make sure you start the rice well before you're hungry otherwise face a hanry family!