Cashew Chicken

Better-Than-Takeout Cashew Chicken – Juicy chicken, crisp-tender vegetables, and crunchy cashews coated with the best garlicky soy sauce!! Skip takeout and make your own restaurant-quality meal that’s easy, ready in 20 minutes, and healthier!!

Yield: Serves 5

INGREDIENTS:

• 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)

DIRECTIONS:

1. To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, chicken, seal, and shake to coat chicken evenly.

You can visit averiecooks.com for full instructions.

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