Prep Time: 30 mins | Cook Time: 20 mins | Total Time: 50 mins | Yield: 6 people
Enjoy an Asian-American-inspired meal at home any time with this easy recipe. Honey Cashew Chicken is loaded with tender chunks of chicken, onion, bell pepper, and broccoli tossed in a lush honey sauce mixture. Serve this over rice for a filling meal that your entire family will adore!
Ingredients
Marinade:
3 skinless, boneless chicken breasts, cut into 1” pieces
2 tbsp sesame oil
2 tbsp cornstarch
2 tbsp low-sodium soy sauce
1 tsp rice vinegar
½ tsp fresh ground black pepper
Sauce:
¼ c. honey
1 ½ tbsp rice vinegar
1 tbsp cornstarch
3 tbsp low sodium soy sauce
½ c. water or chicken broth
1 ½ tbsp Sriracha sauce more or less to taste
Stir fry:
3 medium cloves garlic, minced
2 tbsp vegetable oil, divided
1 red bell pepper seeds and ribs removed, chopped, or sliced
1 large sweet onion, chopped
2 c. broccoli florets
1 c. unsalted cashew nuts toasted
¼ tsp crushed red pepper flakes
For serving:
1 tbsp toasted sesame seeds for garnish
¼ c. sliced green onions for garnish
hot cooked rice for serving
How to make Honey Cashew Chicken
Step 1: Place 2 tbsp cornstarch, black pepper, 2 tbsp soy sauce, 2 tbsp sesame oil, and 1 tsp rice vinegar in a large glass bowl. Mix well. Add the pieces of chicken and toss to coat. Using plastic wrap, cover the bowl and place it in the fridge to marinate the chicken for at least 30 minutes or up to 4 hours.
Step 2: Whisk the sauce ingredients in a small bowl and set aside.
Step 3: Take the pieces of chicken from the marinade and pat dry using paper towels. In a wok or large skillet, heat 1 tbsp vegetable oil over medium-high heat. Once the oil is shimmering, add the chicken to the wok/skillet and cook for about 10 minutes, stirring often, until lightly browned and completely cooked. To a plate, transfer the cooked chicken and set it aside.
Step 4: In the now-empty pan, add the rest of the 1 tbsp oil. Once the oil is hot, add the broccoli, onion, and bell pepper. Saute for about 3 to 4 minutes or until the veggies are crisp-tender. Next, add the minced garlic and red pepper flakes. Stir and continue to cook for a minute more until aromatic. Then, adjust the heat to medium-low.
Step 5: Return the chicken to the pan and pour in the honey sauce mixture. Continue to cook for another 3 to 4 minutes, stirring until the sauce has thickened and the veggies are coated. Turn the heat off and top with the cashews. Toss to coat.
Step 6: Garnish the honey cashew chicken with some sliced green onions and toasted sesame seeds. Serve right away over hot rice. Enjoy!
Ingredients
- Marinade:
- 3 skinless, boneless chicken breasts, cut into 1” pieces
- 2 tbsp sesame oil
- 2 tbsp cornstarch
- 2 tbsp low-sodium soy sauce
- 1 tsp rice vinegar
- ½ tsp fresh ground black pepper
- Sauce:
- ¼ c. honey
- 1 ½ tbsp rice vinegar
- 1 tbsp cornstarch
- 3 tbsp low sodium soy sauce
- ½ c. water or chicken broth
- 1 ½ tbsp Sriracha sauce more or less to taste
- Stir fry:
- 3 medium cloves garlic, minced
- 2 tbsp vegetable oil, divided
- 1 red bell pepper seeds and ribs removed, chopped, or sliced
- 1 large sweet onion, chopped
- 2 c. broccoli florets
- 1 c. unsalted cashew nuts toasted
- ¼ tsp crushed red pepper flakes
- For serving:
- 1 tbsp toasted sesame seeds for garnish
- ¼ c. sliced green onions for garnish
- hot cooked rice for serving
Instructions
Step 1: Place 2 tbsp cornstarch, black pepper, 2 tbsp soy sauce, 2 tbsp sesame oil, and 1 tsp rice vinegar in a large glass bowl. Mix well. Add the pieces of chicken and toss to coat. Using plastic wrap, cover the bowl and place it in the fridge to marinate the chicken for at least 30 minutes or up to 4 hours.
Step 2: Whisk the sauce ingredients in a small bowl and set aside.
Step 3: Take the pieces of chicken from the marinade and pat dry using paper towels. In a wok or large skillet, heat 1 tbsp vegetable oil over medium-high heat. Once the oil is shimmering, add the chicken to the wok/skillet and cook for about 10 minutes, stirring often, until lightly browned and completely cooked. To a plate, transfer the cooked chicken and set it aside.
Step 4: In the now-empty pan, add the rest of the 1 tbsp oil. Once the oil is hot, add the broccoli, onion, and bell pepper. Saute for about 3 to 4 minutes or until the veggies are crisp-tender. Next, add the minced garlic and red pepper flakes. Stir and continue to cook for a minute more until aromatic. Then, adjust the heat to medium-low.
Step 5: Return the chicken to the pan and pour in the honey sauce mixture. Continue to cook for another 3 to 4 minutes, stirring until the sauce has thickened and the veggies are coated. Turn the heat off and top with the cashews. Toss to coat.
Step 6: Garnish the honey cashew chicken with some sliced green onions and toasted sesame seeds. Serve right away over hot rice. Enjoy!
