I'm on a roll with finding wonderful recipes on Tasty Kitchen. This healthy cashew chicken was a little sweet, crunchy from the cashews and vegetables and just delicious! I loved all the vegetables and chicken for a well-rounded and quick dinner. I will definitely be adding this to my dinner rotation! I can't wait to eat the leftovers for lunch tomorrow!
2 T. olive oil (Divided)
1 cup sliced mushrooms
2 boneless, skinless chicken breasts, cut into bite-size pieces
2 T. cornstarch
2 cloves garlic, minced
1/2 red pepper, sliced thin
3 whole green onions, chopped
1/2 cup unsalted cashews
3 T. honey
3 T. low-sodium soy sauce
salt and pepper to taste
jasmine rice for serving
Heat a large nonstick skillet on medium heat and add 1 T. olive oil. Add the mushrooms and saute until soft, about 5 minutes. Remove from skillet into a small bowl.
Season chicken pieces with salt and pepper, then sprinkle cornstarch on chicken pieces and make sure each piece is somewhat coated. Add extra cornstarch if needed. Add the remaining olive oil to the skillet and brown the chicken until cooked through.
Add garlic, red pepper, edamame, half of the green onions, and cashews and stir for 30 seconds. Turn heat to medium-low.
In small bowl, mix soy sauce and honey. Pour into the skillet, coating the chicken and vegetables. Let it simmer a minute if you like the sauce a little thicker.
Serve over jasmine rice. Top with extra green onions.
*Slightly adapted from HowSweetEats on Tasty Kitchen