BETTER-THAN-TAKEOUT CASHEW CHICKEN

I made this last night and it turned out great! I served it with cauliflower rice. The sesame oil adds a great flavor. I’ve made many of your cookie recipes before (the lemon cream cheese ones are awesome), but this was the first non-dessert recipe of yours I have tried. Thanks!

BETTER-THAN-TAKEOUT CASHEW CHICKEN

YIELD: serves 4 to 6 PREP TIME: 5 minutes COOK TIME: about 15 minutes TOTAL TIME: about 20 minutes

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)

get the instruction here BETTER-THAN-TAKEOUT CASHEW CHICKEN @ averiecooks.com

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