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Recipes

Easy Cashew Chicken

A quick and easy weeknight meal packed with a nutty crunch.

September 6, 2016

Why settle for takeout? Try this quick, easy and delicious weeknight meal that’s packed with flavor, texture, color and a bit of crunch.

Serves four to six people. 

Ingredients

  • 11/2-2 pounds boneless skinless chicken breasts, tenders or thighs, cut into bite-size pieces
  • 3 tablespoons cornstarch
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 21/2 cups broccoli, broken into bite-size florets
  • 1 large red or green bell pepper, diced small
  • 1 cup frozen mukimame (shelled edamame)
  • 3-4 cloves garlic, finely minced
  • 11/4 cups roasted salted cashews
  • 2 tablespoons toasted sesame oil
  • 3 tablespoons tamari or soy sauce
  • 2 tablespoons honey
  • 1 tablespoon seasoned rice wine vinegar
  • 1 tablespoon sriracha or chili garlic sauce, or to taste
  • 3/4 teaspoon ground ginger
  • 3-4 green onions, sliced

Preparation

  1. In a large Ziplock bag, add the chicken, cornstarch and pepper. Shake to coat the chicken evenly.
  2. Meanwhile, heat olive oil in a large skillet at medium-high heat. Add chicken and cook for about five minutes, stirring to cook evenly.
  3. Add broccoli, bell pepper, mukimame (no need to thaw) and garlic to the chicken. Cook for about four to five minutes, or until vegetables are crisp-tender and chicken is cooked through, stirring occasionally.
  4. While vegetables cook, prepare the sauce. In a medium bowl add tamari, honey, rice wine vinegar, sriracha and ginger, whisking to combine. Adjust seasoning to taste.
  5. Add the cashews to the skillet, drizzle toasted sesame oil over all and stir.
  6. Add the sauce and stir to combine. Reduce heat to medium-low and simmer the mixture for one to two minutes until sauce is heated through.
  7. Add green onions to the top and serve over your favorite rice, or omit and save on the carbs. Leftovers are great, too.


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There are 6 comments

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How do you print your recipes?  I tried Emailing it to myself but you wouldn't allow!!!

I open a Word document and copy and paste it into the document.I tend to use "paste special" and then click on "unformatted text".  It copies to the document much faster that way.

it worked for me to email it: just clicked the envelope at the top and be sure to click the "I am not a robot" button at the bottom :) 

This looks yummy!  I'd really like to see some nutritional details on your recipies.  Keep up the good work.

jliu's picture

Betty,

Thank you for your comment and we are glad you are enjoying these recipes. To print an email you can use your browser's print function by going to File in the menu bar and selecting Print. Or you can use the hot keys Ctrl+P.

After using Ctrl+P for the Print function screen, I select "Simplify Page". Maybe this is only available on HP printers, I don't know? It cleans up the page for better condensed formatting. Also look to see if you can print fewer pages than the default, so you don't end up w/ extra pages w/ unnecessary info. 

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