Cashew Chicken
Skip Chinese takeout and try this simple homemade recipe.
Servings 4
Ingredients
Sauce Ingredients:
- ½ cup water plus more as needed to thin out sauce
- 6 tablespoons low sodium-soy sauce
- 2 tablespoons honey
- 2 tablespoons cornstarch
- 1 tablespoon hoisin sauce
- ¾ tablespoons apple cider vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon minced garlic
- ½ teaspoon fresh minced ginger
For the chicken and vegetables
- 1-2 lbs skinless, boneless chicken, cut into pieces
- 5 cups veggies (broccoli, mushrooms, bell pepper, baby corn, anything you like)
- 2/3 cup unsalted cashews
Instructions
For the sauce:
- In a medium saucepan over medium heat, whisk together the sauce ingredients until combined.
- Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.
For the chicken and vegetables:
- In a large skillet or non-stick pan, brown your chicken with salt & pepper. After a few minutes when mostly done, add your veggies.
- Cover and cook on medium heat for 5-7 minutes until veggies are almost, but not quite done.
- Add your sauce. Heat through.
- Serve over rice and cover with cashews.