This quick cashew chicken recipe is great as a weeknight timesaver that you won’t find yourself compromising on flavor. If you’ve never cooked with nuts before, prepare for a pleasant surprise. They really bring the best out of the chicken breast.
Instructions
1
Cook the chicken breast
2
Mix the cornstarch, brown sugar, chicken broth, and soy sauce until you have a smooth sauce. In a large skillet, heat the canola oil over a medium-high heat until it’s shimmering. Then add the chicken breast and stir-fry until it’s browning on the outside and no longer pink inside. Remove from the pan and set aside. Editor’s Tip: Although the chicken has some cooking time left, it needs to reach a safe internal temperature of 165°F, so don’t go by color alone.
3
Stir-fry the vegetables in broth
4
In the same skillet, heat more oil over a medium-high heat. Stir-fry the mushrooms, green pepper, water chestnuts, and ginger root for three to five minutes until the pepper is crisp and tender. Add the stirred broth mixture to the skillet along with the green onions and bring initially to a boil. Reduce the heat slightly and cook for one to two minutes until the sauce is thickened.
5
Add the chicken and serve
6
Stir in the chicken and salted cashews until heated. Serve over rice.
