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–+ servings

Better-Than-Takeout Cashew Chicken

This better-than-takeout cashew chicken features tender diced chicken breast, crispy roasted cashews, and fresh vegetables coated in a savory-sweet ginger-soy sauce with just the right amount of heat. Perfect for busy weeknights or when you want restaurant-quality flavor without the delivery fee or wait time.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Emily Carter

Ingredients

  • 1.25 pounds boneless skinless chicken breasts diced into 1-inch pieces
  • 3 tablespoons cornstarch
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons sesame oil
  • 1 tablespoon olive oil
  • 2 heaping cups broccoli florets
  • 1 cup red bell peppers diced small
  • 1 cup shelled frozen edamame
  • 2 cloves garlic finely minced or pressed
  • 1 cup unsalted dry-roasted whole cashews
  • ¾ to 1 cup green onions sliced into thin rounds, from about 3 to 4 green onions
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons honey or to taste
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon Asian chili garlic sauce
  • ¾ teaspoon ground ginger

Instructions

  • Coat the Chicken: In a small bowl, whisk together cornstarch, salt, and pepper. Add your diced chicken pieces and toss until evenly coated on all sides, about 1 minute.
  • Sear the Chicken: Heat sesame oil and olive oil in a large skillet over medium-high heat until shimmering, about 1 minute. Add the coated chicken pieces and sear for 4 to 5 minutes until the edges are golden and sealed, stirring occasionally. Transfer the chicken to a plate.
  • Build the Flavor Base: In the same skillet, add minced garlic and cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
  • Sauté the Vegetables: Add broccoli florets and red bell peppers to the skillet and cook for 3 to 4 minutes over medium-high heat, stirring frequently, until they begin to soften and develop color. Add the frozen edamame and cook for another 1 to 2 minutes.
  • Make the Sauce: In a small bowl, whisk together soy sauce, honey, rice wine vinegar, Asian chili garlic sauce, and ground ginger until well combined. Pour the sauce into the skillet with the vegetables.
  • Bring It Together: Return the chicken to the skillet and add the cashews, stirring gently to coat everything in the sauce. Cook for 2 to 3 minutes over medium heat until the sauce thickens slightly and the chicken is heated through to 160 degrees Fahrenheit internally.
  • Plate Your Dish: Transfer the cashew chicken to serving bowls or plates, making sure to distribute the vegetables and cashews evenly.
  • Garnish with Green Onions: Top each serving with fresh sliced green onions for a bright, aromatic finish that adds color and a fresh bite.
  • Serve Immediately: This dish is best enjoyed right away while the cashews are still crispy and the sauce is glossy and clinging to every component.