Cashew Chicken with Edamame

Ingredients:

  • 3 Tbsp. cornstarch
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 1/4 lbs boneless, skinless chicken breasts, diced into 1″ pieces
  • 2 Tbsp. sesame oil
  • 3 cups broccoli florets
  • 1 cup thinly sliced carrots
  • 1 cup sliced celery
  • 1 8 oz. can sliced water chestnuts, drained
  • 1 red bell pepper, diced
  • 1 1/2 cups frozen shelled edamame
  • 2 cloves garlic (finely minces or pressed)
  • 1 cup unsalted dry-roasted whole cashews
  • 1 cup green onions (sliced)

Sauce Ingredients:

  • 6 Tbsp. low-sodium soy sauce
  • 1 tsp. soybean oil
  • 3 Tbsp. honey (or to taste)
  • 2 Tbsp. rice wine vinegar
  • 2 Tbsp. Asian chili garlic sauce
  • 2 tsp. ground ginger

Directions:

  1. Add cornstarch, salt, pepper and chicken to a gallon zip lock bag. Seal and shake to coat the chicken evenly.
  2. Put a large skillet on medium-high heat, add the oils and chicken. Cook for 4-5 minutes, flipping and stirring so all sides cook evenly.
  3. Add the broccoli, carrots, celery, water chestnuts, bell pepper, edamame and garlic; stir to combine. Cook for 3-4 minutes or until vegetables are crisp-tender and chicken is cooked through. Chicken should be cooked to 165F. While vegetables cook, make the sauce.
  4. Add all sauce ingredients to a medium bowl, whisk to combine and set aside.
  5. Add cashews to skillet, stir to combine.
  6. Add the sauce, stir to combine. Allow sauce to simmer over medium-low heat for 1-2 minutes.
  7. Add green onions, stir to combine and serve immediately.

Makes 5 servings

Provided by the 2024 Soy Foods Guide

Nutritional Information per serving (437 g)

Calories 580; Total Fat 29 g; Sat. Fat 5 g; Trans Fat 0.01 g; Cholesterol 83 mg; Sodium 1,293 mg; Total Carbs 42 g; Protein 40 g; Fiber 8