Takeout Cashew Chicken

Takeout Cashew Chicken

Takeout Cashew Chicken


4 servings


  • For the rice:
  • 1 ½ cups rice
  • 1 tablespoon salted butter
  • ½ teaspoons 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 teaspoons 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)


    Make the rice:
  1. In a small saucepan, cook the rice according to the package instructions, adding the butter and salt.

  2. Assemble the sauce:
  3. Stir together all the sauce ingredients. Set aside.

  4. Make the stir-fry:
  5. 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.

  6. 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.

  7. 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.

  8. 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.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.