Asian cashew chicken is one of those dishes that we love ordering whenever we’re at a Chinese restaurant or ordering takeout. I love the tender chicken, the meaty cashews, and the crunchy vegetables in that dish. And the sauce, don’t get me started on that thick, savory and spicy sauce.
I don’t like ordering the takeout version too often, though. I’m always suspicious when it comes to the amount of MSG that goes into my food. That’s why I love this recipe. It allows me to indulge in one of my favorite takeout items without the unwanted MSG, not to mention the extra grease and sodium. It’s much quicker to cook than actually waiting for takeout too.
What I love about this recipe for Asian cashew chicken is it lets you savor so many textures with just one bite. The chicken is soft and tender, the cashews are crispy, and the veggies are crunchy. And I’m a sucker for those thick Asian sauces that blend savory with sweetness, sourness, and spice in a beautiful balance. I really prefer making this Chinese takeout favorite at home. This brilliant recipe is from Averie of Averie Cooks.
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
about 1.25 pounds boneless skinless chicken breasts, diced into 1-inch pieces
2 tablespoons sesame oil
1 tablespoon olive oil
2 heaping cups broccoli florets
1 cup red bell peppers, diced small
1 cup shelled frozen edamame
2 cloves garlic, finely minced or pressed
1 cup unsalted dry-roasted whole cashews
3 tablespoons low-sodium soy sauce
2 tablespoons honey, or to taste
1 tablespoon rice wine vinegar
1 tablespoon Asian chili garlic sauce, or to taste (found in the Asian section of the grocery store)
3/4 teaspoon ground ginger
3/4 to 1 cup green onions, sliced into thin rounds (from about 3 or 4 green onions)