The Sauce Makes This the Best Cashew Chicken!
This sauce in this recipe has that perfect blend of Asian flavors. It’s lightly sweet, lightly sour and it’s the perfect addition to chicken. And I made sure there was plenty of sauce, because stir fries are always best with extra sauce! And the blend of textures here keeps it interesting. You’ll love those crunchy cashews and tender, ever so lightly crisp veggies. Then when you serve it over soft and fluffy rice it’s a match meant to be! Or add one more veggie and serve it over cauliflower rice instead, love that stuff!
Ingredients You’ll Need for This Recipe
Chicken breasts Cornstarch Olive oil Low sodium chicken broth Hoisin sauce Soy sauce Rice vinegar Honey Sesame oil Fresh ginger Fresh veggies – broccoli, bell pepper, garlic, green onions Unsalted cashews
How to Make Cashew Chicken
Toss chicken with 1 Tbsp cornstarch then cook half and time in skillet, transfer. In a bowl whisk chicken broth, hoisin sauce, soy sauce, rice vinegar, honey, sesame oil and remaining 2 tsp cornstarch until well blended. Saute green onions, garlic, ginger, broccoli and bell pepper. Pour in sauce mixture and cook until thickened. Stir in cooked chicken, veggies and cashews. Serve over rice with green onions and sesame seeds.
No More Boring Chicken
If you cook with chicken as much as I do then hopefully you’ll appreciate this recipe as much as I do. Chicken can seem drab sometimes if you are eating it day after day after day but this really brightens things up.
The Vegetable Addition
This actually used to only take about 25 minutes to make but I’ve updated the recipe to include veggies, so now you’ve got 5 more minutes prep and a few more minutes for cooking but it’s worth it! More color, more flavor, more nutrition and ready in 35 minutes!
More Asian Recipes You Might Like
Chicken Fried Rice Teriyaki Chicken Lettuce Wraps Korean Beef Bowls Chicken Chow Mein
