Photo: Taylor Ellingson
I love takeout as much as anyone, but I do enjoy creating something a little healthier (and more affordable!) at home. My kids ask for my Honey Cashew Chicken weekly, and I’m always happy to make it for them. This takeout copycat recipe is so simple to make that my 7- and 9-year-olds help me make it. We typically serve it with white or fried rice and steamed broccoli for a well-rounded and filling meal.
Honey Cashew Chicken
Serves 4
Honey Sauce
- 1 tsp. cornstarch
- 3 Tbsp. water
- 3 Tbsp. honey
- 3 Tbsp. soy sauce
- 2 cloves garlic, minced
- 1 tsp. chili garlic sauce or Sriracha
Cashew Chicken
- 1 lb. boneless skinless chicken breast, cut into 1-inch pieces
- 1 large egg
- ½ cup cornstarch
- ½ tsp. salt
- ¼ tsp. pepper
- 3 Tbsp. olive oil
- 1 small red bell pepper, sliced
- ½ cup cashews, whole or halved
- green onions, diced
For the sauce, add the cornstarch and water to a small bowl; whisk to combine. Add the remaining sauce ingredients; whisk until fully combined. Set aside. For the main dish, add the egg to a shallow bowl and whisk to break up the yolk. Add the chicken pieces to the egg; toss to combine. In another shallow bowl, add the cornstarch, salt and pepper. Add the chicken pieces from the egg mixture, shaking off some of the excess egg mixture. Toss in the cornstarch mixture. Add the oil to a large skillet. Add the chicken pieces; cook until golden brown on the outside, about 7–8 minutes, turning half way through. Add the sliced peppers; and cook for another 3–4 minutes, tossing frequently. Add the sauce and cashews, cooking until the sauce has thickened. Serve topped with diced green onions. Enjoy.
