This Skillet Cashew Chicken recipe is the perfect one-pan dinner. It comes together quickly and is full of flavor. Make it spicy or mild and serve it in lettuce wraps or over rice!
INGREDIENT :
1 – 1.5 pounds boneless, skinless chicken breasts
2 Tablespoons cornstarch
2 Tbsp oil
3 cups diced veggies (I use carrots, peppers & broccoli)
2 cloves garlic, minced
2 Tbsp rice vinegar
1/4 cup chicken broth
1/4 cup tamari or soy sauce
2 Tbsp maple syrup (or honey or brown sugar)
2 tsp fresh ginger (I use ginger paste)
1–2 Tbsp sriracha (or other hot sauce)
1 cup cashews, roughly chopped
1/2 cup sliced green onions
lettuce wraps or rice for serving
RECIPE DIRECTION :
Cut chicken into bite-sized pieces and toss in cornstarch.
In a large pan, heat oil over medium heat and add vegetables and garlic.
Saute vegetables for 5 minutes.
Add chicken and saute another 5 minutes.
In a bowl, combine rice vinegar, broth, tamari, maple syrup, ginger and sriracha and mix well.
Add sauce to the pan and stir until everything is well coated. Cook another 3-5 minutes until sauce is thickened and chicken reaches 165 degrees F.
Stir in cashews and green onions and serve in lettuce wraps or over rice.
