There is no such thing as too many easy weeknight dinners in my opinion. The more the merrier I say and this honey cashew chicken has officially been added to my list.
It is sticky, delicious and gives all of the Asian take-out vibes in under 30 minutes.
What more could we ask for from a quick chicken dinner?
Let’s get started…
Begin by collecting your ingredients. This meal comes together quickly, so having everything prepped before you get started will help the process go smoothly.
- Prep the chicken – Combine 2 pounds of boneless skinless chicken (you can use breasts or thighs) cut into bite sized pieces with 2 tablespoons of soy sauce and 2 tablespoons of cornstarch until all of the chicken is coated and then set it aside
- Prep the sauce – Whisk 1/3 cup of soy sauce, 1/4 cup of honey, 2 tablespoons of rice vinegar, 2 teaspoons of cornstarch and an optional, but highly recommended teaspoon of hot sauce. You could use sambal, sriracha, gochujang or a traditional hot sauce like my favorite Taco Bell Fire Sauce
- Prep everything else – Chop a medium yellow onion and 2 medium bell peppers, mince 2 cloves of garlic and an inch portion of ginger and collect 2 tablespoons of sesame seeds and 3/4 cup of whole cashews
Now that everything is ready to go, place a large skillet over medium heat and add a few tablespoons of neutral oil. When the oil is warm, add 3/4 cup of whole cashews and cook them while stirring frequently until they are golden brown. Transfer the cashews onto a plate and add the coated chicken.
Cook the chicken until it is a little crispy on the edges and cooked through with no pink left inside.
Add the peppers, onions, garlic and ginger and sauté until they are tender. This should take 5-7 minutes.
Add the chicken, cashews, sauce and 2 tablespoons of sesame seeds in with the veggies and give everything a good mix. Simmer until everything is warm and the sauce is nice and sticky.
This honey cashew chicken is exactly what a Thursday night needs and if you are watching your budget, grab this recipe the next time you get a take-out craving.
You’ll be glad you did…
And if you make this and it inspires you to expand your take-out at home cooking skills, try my general tso’s chicken or this crispy beef and green beans. You’re gonna love them too!
Honey Cashew Chicken
Ingredients
The Chicken...
- 2 pounds of boneless skinless chicken, cubed
- 2 tablespoons of soy sauce
- 2 tablespoons of cornstarch
The Sauce...
- 1/3 cup of soy sauce
- 1/4 cup of honey
- 2 tablespoons of rice vinegar
- 2 teaspoons of cornstarch
- 1 teaspoon of hot sauce, sambal, sriracha, gochujang (optional)
Everything Else...
- neutral oil
- 3/4 cup of whole cashews
- 1 medium yellow onion, chopped
- 2 medium bell peppers, chopped
- 2 cloves of garlic, minced
- 1 inch portion of ginger, peeled or finely minced
- 2 tablespoons of sesame seeds
Instructions
Prep the chicken…
- Chop 2 pounds of boneless skinless chicken into bite sized pieces and place in a large bowl
- Add 2 tablespoons of soy sauce and 2 tablespoons of cornstarch and toss to combine
- Set aside for now
Prep the sauce…
- In a small bowl, combine 1/3 cup of soy sauce with 1/4 cup of honey, 2 tablespoons of rice vinegar, 2 teaspoons of cornstarch and an optional 1 teaspoon of hot sauce, sambal, sriracha or gochujang and set aside for now
Cook the ingredients…
- Place a large skillet over medium heat and add a few tablespoons of a neutral oil
- Add 3/4 cup of cashews and cook while stirring until lighted browned and fragrant
- Transfer the cashew onto a plate and set aside for now
- Add the coated chicken and cook until cooked through and lightly crisp on the edges
- Transfer the chicken onto a plate and set aside for now
- Add the chopped onions, peppers, garlic and ginger and sauté until softened (5-7 minutes)
- Add the cooked chicken, the toasted cashews, the sauce and sesame seeds and toss until everything is completely combined
- Simmer until everything is warmed through and the sauce is nice and sticky
- Serve warm with rice or egg noodles
