Cashew Chicken
100%
1
Nutrition balance score
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Ingredients
4 servings

1.25 lbboneless skinless chicken breasts

½ tsppepper

½ tspsalt

3 Tbspcornstarch

1 Tbspolive oil

2 Tbspsesame oil

3 cupsbroccoli florets

1 ½ cupgreen beans

1 cupcarrots
thinly sliced or shredded

½ cupshelled edamame

2 clovesgarlic
finely mince or pressed

1can baby corn
small
1can of sliced water chestnuts

1 cupunsalted dry-roasted whole cashews

3 Tbsplow-sodium soy sauce

2 Tbsphoney

1 Tbsprice wine vinegar

1 Tbspchili garlic sauce

¾ tspground ginger
Instructions
Step 1
To a gallon-sized zip-top bag, add the cornstarch, salt, pepper, & chicken, then seal and shake to coat chicken evenly.
Step 2
In a LARGE skillet, add the oils and chicken then cook for about 4-5 minutes over medium-high heat, flipping and stirring so all sides cook evenly. Chicken should be about 80-90% cooked through.
Step 3
Add the broccoli, green beans, carrots, edamame, & garlic then stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender and chicken is cooked through; stir intermittently. While the vegetables cook, make the sauce.
Step 4
To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.
Step 5
Add the cashews, baby corn, & water chestnuts to the skillet and stir to combine.
Step 6
Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1-2 minutes.
Step 7
Add the green onions, stir to combine, and serve immediately.
Notes
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Makes leftovers
One-dish