Cashew Chicken Recipe

Ingredients:

• 1 lb. boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 2 cloves of garlic, minced
• 1 bell pepper, finely chopped
• 1/2 cup of unsalted cashews
• 2 tablespoons of olive oil
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of ground ginger
• 1/4 teaspoon of cayenne pepper
• 1/4 cup of low-sodium chicken broth
• 3 tablespoons of low-sodium soy sauce
• 3 tablespoons of honey
• 2 tablespoons of rice vinegar
• 2 tablespoons of cornstarch
• 2 tablespoons of cold water
• Freshly chopped cilantro, for garnish (optional)

Instructions:

1. In a medium bowl or large freezer bag, combine the chicken, garlic, bell pepper, cashews, olive oil, salt, black pepper, ground ginger and cayenne pepper. Stir until fully combined and let marinate for 5-10 minutes.
2. In a small bowl, whisk together the chicken broth, soy sauce, honey and rice vinegar. Set aside.
3. In a small cup or bowl, whisk together then cornstarch and water until fully combined. Set aside.
4. In a large skillet or wok, heat a tablespoon of oil over high heat until it shimmers. Add in the chicken and vegetables and stir-fry until cooked through, about 5-7 minutes.
5. Lower the heat to medium-high, add in the chicken broth mixture and cook until the sauce begins to thicken, about 2 minutes.
6. Add the cornstarch mixture to the skillet and stir until it thickens even more, about 1-2 minutes. Serve immediately.
7. Garnish with freshly chopped cilantro, if desired.

Cashew Chicken is an incredibly flavorful and easy weeknight dinner! It takes just minutes to make and is packed with bold, savory umami flavors from the chicken, cashews, soy and honey! Start by marinating your chicken for a few minutes and then stir fry it in a skillet until it’s cooked through. Then add in the soy, honey, and rice vinegar and cook until it thickens into a delightful sauce. Serve it over a bed of warm rice with freshly chopped cilantro and get ready to devour the most delicious Cashew Chicken meal ever!