Takeout Cashew Chicken
Skip the delivery fee and make this tasty takeout favorite at home! A delicious, sweet-and-salty mixture of chicken, fresh veggies and crunchy cashews, cooked in one pan for easy cleanup. As featured in The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools and Efficient Techniques from Minnesota food blogger Melissa Coleman, founder of the popular recipe site The Faux Martha. Nicknamed “Martha Stewart” as a teenager for her love of all things domestic – and her obsession with watching taped episodes of Martha Stewart while working out – Melissa took her love of food and minimalism and turned it into a successful blog covering everything from home design to motherhood to recipes and more.
4 servings
Preparation time: 30 minutes
Ingredients
For the rice:
1 ½ cups rice
1 tablespoon salted butter
½ teaspoon kosher salt
For the sauce:
¼ cup honey
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 cloves garlic, minced
For the stir-fry:
2 tablespoons cornstarch
½ teaspoon kosher salt
2 (6-ounce) boneless, skinless chicken breast halves, cut into 1-inch cubes
1 tablespoon neutral oil (such as canola)
1 tablespoon sesame oil
3 cups broccoli florets (about 2 heads) – can sub snap peas or cauliflower
2 large carrots, thinly sliced rounds (about 1 cup)
1 cup frozen shelled edamame
For garnish:
½ cup chopped cashews (or peanuts)
2 green onions, sliced
Sriracha or harissa (optional)
Directions
Make the rice:
In a small saucepan, cook the rice according to the package instructions, adding the butter and salt.
Assemble the sauce:
Stir together all the sauce ingredients. Set aside.
Make the stir-fry:
- In a medium bowl, combine the cornstarch and salt. Pat the chicken dry, cut into cubes and add to the cornstarch mixture, tossing to coat. Set aside. Prepare the vegetables.
- Heat a 10-inch cast-iron skillet over medium-high heat. Once warm, add the neutral and sesame oils. Add the chicken and cook for 4 minutes, or until lightly browned but not cooked all the way through.
- Lower heat to medium; add broccoli, carrots and edamame. The pan will be exceptionally full at first. Cook 5 minutes or until the vegetables are barely tender and the chicken is done, stirring frequently.
- Pour the prepared sauce over the chicken and vegetables. Cook for a minute more. Taste and add more salt if necessary. Serve over the rice. Garnish with the cashews, green onions and, if desired, Sriracha.
