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Quick Notes: This Restaurant Style Cashew Chicken is ultimately a stir fry. You could easily swap out some of the veggies for other things you like better, or forgo veg all together if you’re real weird.
Ingredients
- 3 chicken breasts, chopped into bite-sized pieces
- 2 cups chopped broccoli (about 2 crowns)
- 2 cups chopped celery (about 4 stocks)
- 1 cup cashews
- 1 bunch green onions, chopped (keep bottom whites and top greens separate)
- 2 cloves of garlic, minced and divided
- 3/4 cup chicken broth
- 1/2 cup lite soy sauce
- 3 tablespoons honey
- 2 tablespoons sesame oil, divided
- 3 tablespoons vegetable oil
- 2 tablespoons of cornstarch mixed with water
- optional: red pepper flakes, if you want to spice it up
Instructions
- In a medium-sized saucepan over medium heat, add chicken broth. Bring to a simmer.Â
- Once simmering whisk in your honey, soy sauce, 1 tablespoon of sesame oil, and 1 clove of minced garlic. Allow it to simmer for 2-3 minutes.Â
- Mix your cornstarch in a small bowl with just enough water that it is fluid instead of solid.Â
- Whisk your corn starch shit into your sauce and let it simmer until it begins to thicken. Remove from heat and set aside.
- Heat vegetable oil in a wok or large skillet over high heat.Â
- Add your chicken, cashews, and the white bottoms of your green onions. If you're going to add red pepper flakes, do so here. Stir fry together until chicken is mostly cooked on the outside. Some pink is ok because we've still got a lot of time on the heat.
- Add your celery, broccoli, and the other clove of minced garlic to the wok. Stir fry together for 5-7 minutes or until chicken is cooked through and broccoli is beginning to get tender.
- Add your sauce from the saucepan and stir to coat. Allow everything to cook together for about 1-2 minutes before removing from the heat.Â
- Serve over rice, top with remaining green onions and sesame seeds if you would like.
Big stir fry fan? Try this Sriracha Teriyaki Shrimp or Thai Green Curry Noodles with Shrimp!
