The production process is extremely simple, you just need to follow the approaches that we have actually created on this web page. The adhering to are the phases of just how to cook Better-Than-Takeout Cashew Chicken.
The chicken is sautéed with sesame oil for depth of flavor before adding broccoli, red bell peppers, edamame, and garlic. The vegetables stay crisp-tender and the dish is finished with cashews and a wonderful sauce that’s made with soy sauce, honey, rice wine vinegar, ginger, and chili garlic sauce.
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
- To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, chicken, seal, and shake to coat chicken evenly.
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- Visit Better-Than-Takeout Cashew Chicken @ www.averiecooks.com for full directions
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