Takeout Cashew Chicken

Servings 4 servings
Prep Time 30 minutes


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)


Make the rice:

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

Assemble the sauce:

  1. Stir together all the sauce ingredients. Set aside.

Make the stir-fry:

  1. 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.

  2. 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.

  3. 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.

  4. 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.