I have another chicken dish for you that won’t disappoint.
I’m not sure this fits the strictest definition of cashew chicken — I don’t always know how “traditional” versions are made, and this one was mostly improvised. Still, it’s essentially cashew chicken, How Sweet style: a spin on my crunchy honey chicken with a few tweaks for extra crunch and flavor.
This version turned out really well. I can tell something’s good when my partner — who has the palate of a picky five-year-old — gives it the thumbs up. I served it over jasmine rice because I love the floral, slightly sweet aroma of jasmine rice; to me it brings hints of coconut and vanilla and elevates the whole meal. If you like jasmine rice, this is a very good pairing.
The dish is savory, slightly sweet from the honey, and full of texture thanks to the cashews and vegetables. I liked it enough to serve it two nights in a row, which is rare for me — repeating meals is not my usual habit unless there’s chocolate or bacon involved. This one earned a repeat.
If you’re looking for a quick, satisfying weeknight meal, this is an easy one to throw together. The flavors are approachable, the preparation is straightforward, and the result is comforting and a little special when served with fragrant rice.
Cashew Chicken
Serves 2–3
Ingredients:
- 2 large boneless, skinless chicken breasts, chopped
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
- 1 cup mushrooms
- 1/2 red bell pepper, thinly sliced
- 3 green onions, chopped
- 1/4 cup shelled edamame
- 2 cloves garlic, minced
- 1/2 cup unsalted cashews
- 3 tablespoons honey
- 3 tablespoons low-sodium soy sauce
Directions:
- Heat a skillet over medium heat and add 1 tablespoon olive oil. Add the mushrooms and sauté until soft, about 5 minutes. Remove mushrooms from the skillet and set aside.
- Season the chopped chicken with salt and pepper, then toss with the cornstarch so each piece has a light coating. Add the remaining tablespoon of olive oil to the skillet and cook the chicken, browning on both sides until cooked through, about 5 minutes per side depending on piece size.
- Add the garlic, red pepper, edamame, half the green onions and the cashews to the skillet and stir for about 30 seconds. Reduce heat to medium-low.
- In a small bowl, whisk together the soy sauce and honey. Pour the mixture into the skillet, tossing to coat the chicken and vegetables evenly. Return the mushrooms to the pan if desired and warm through.
- Serve immediately over jasmine rice and garnish with the remaining green onions.
Now I’m tempted to have jasmine rice for breakfast — I really love it. Give this recipe a try tonight; it’s simple, flavorful, and perfect for serving with fragrant rice.