Takeout-Style Cashew Chicken

Crunchy cashews, tender vegetables, and delicious chicken come together so easily to make the perfect Cashew Chicken. This recipe is even better than takeout!
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PRINTABLE RECIPE: https://thestayathomechef.com/cashew-chicken/



Ingredients

Sauce:

cup water
3 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons minced garlic
1 tablespoon Asian chili garlic sauce
1 tablespoon minced fresh ginger (or 1/2 tsp ground ginger)
1 tablespoon honey
2 teaspoons cornstarch

Stir Fry:

2 tablespoons vegetable or canola oil
2 tablespoons sesame oil
2 pounds chicken breasts or thighs, cubed
cup cornstarch
teaspoon salt
teaspoon pepper
2 tablespoons garlic, minced
1 cup broccoli florets
1 red bell pepper, cut into 1 inch strips
1 green bell pepper, cut into 1 inch strips
1 cup cashews, whole, roasted, and unsalted
cup sliced green onions, for garnish


Instructions

1 In a small mixing bowl, whisk together water, hoisin sauce, soy sauce, chili garlic sauce, ginger, garlic, honey, and cornstarch. Set aside.

2 Cube and place chicken in a bowl with the corn starch, salt and pepper. Toss until chicken is well coated.

3 Heat a wok or large skillet over medium-high heat. Pour in cooking oil and sesame oil and add in chicken.

4 Toss and allow chicken to cook until it starts to brown, about 8-10 minutes.

5 Add in garlic, broccoli, and bell peppers and let the veggies saut alongside the chicken for another 5 minutes.

6 Once veggies have started to soften, add in the sauce mixture and cashews and continue to cook over a medium heat for 8-10 minutes. Stir occasionally. Sauce will thicken.

7 Serve over rice and garnish with sliced green onions.



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