Takeout Cashew Chicken
Servings:*
4 servingsIngredients
- 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)
Directions
-
In a small saucepan, cook the rice according to the package instructions, adding the butter and salt.
-
Stir together all the sauce ingredients. Set aside.
-
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.