This colorful garlic butter cashew chicken is inspired by everyone’s favorite restaurant-style cashew chicken. Only this is made healthier, quicker, and with a few tweaks that make it unique and even more delicious. The chicken (or use ground pork) and cashews are cooked in a golden buttery sweet-spicy sauce until caramelized around the edges. It’s saucy, salty, tangy-sweet, and has just the right amount of spice.
12-inch nonstick skillet, Cutting board, jar with lid, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Tongs, Wooden Spatula
Ingredients
11/2cup jasmine ricecooked according to package directions
For the sauce:
1/2cuphoisin sauce
1/4cuptamari or soy sauce
1-2tablespoonpure maple syrup
2tablespoonapple cider vinegar
1tablespoonsriracha
1/3teaspoonfreshly ground black pepper
1/3teaspooncrushed red peppermore or less to taste
For the cashew chicken:
3tablespoonsesame oilor olive oil
1 1/2poundground chicken
1tablespooncornstarch or arrowroot starch
1teaspoonpaprika
1 1/2cupbroccoli florets
3tablespoonsalted butter
3-4clovegarlicchopped
1tablespoonfresh gingerchopped
1cupcashews
1/3cuppickled ginger
Garnish:
4stalk green onionchopped
1tablespoonsesame seeds
Instructions
Cook rice according to package directions.
To make the sauce. Combine all ingredients in a glass jar.
In a large skillet, combine the oil, chicken, cornstarch, paprika, and black pepper. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the butter, garlic, ginger, and cashews. Cook 2 minutes, until the butter browns and the chicken gets crispy.
Pour over 2/3 of the sauce. Cook until the sauce thickens slightly. Then, add the broccoli and pickled ginger. Cook another 2-5 minutes. Remove from the heat.
Serve the chicken, broccoli, and remaining sauce over bowls of rice. Top with sesame seeds and green onion.
Reheating Instructions
Heat in a sauté pan over medium heat or in the microwave until heated through.