I have another chicken dish for you that surely won’t disappoint!
I really don’t even know if I can call this cashew chicken. I don’t know how “regular” cashew chicken is made. And I sort of just threw this together. What else am I supposed to call it? Chicken with cashews? Weird. A ton of stuff I threw together in the throes of recipe block? True… but weirder.
It’s cashew chicken How Sweet style. Really, just a spinoff of crunchy honey chicken.
It’s pretty darn good too. I initially thought it was delicious, but I just never know the true outcome until Mr. How Sweet’s taste buds react given they have the maturity of a 5-year old. Luckily, it was a winner.
I served it with jasmine rice because I simply adore jasmine rice. I want to eat my weight in jasmine rice daily.
It’s just so… incredible. When I eat jasmine rice, I taste coconut and vanilla and sweetness. I don’t know if that’s right but that’s how jasmine rice moves me. Okay… I’m done talking about jasmine rice.
Oh, except for the fact that I’m convinced it makes the dish even better. Don’t serve the chicken without it. (Now I’m done.)
So, I think you should make this tonight. I am. And I don’t like to be alone.
We ate it for dinner last night, but it was so good that it’s on the menu for a second night in a row. If you know me, you know that is a huge thing in this house. Eating the same thing for dinner two nights in a row nearly makes me break out in hives. Unless it includes chocolate and/or bacon.
2 large boneless, skinless chicken breasts, chopped
2 tablespoons cornstarch
2 tablespoons olive oil
1 cup mushrooms
1/2 red pepper, sliced thin
3 green onions, chopped
1/4 cup shelled edamame
2 cloves garlic, minced
1/2 cup unsalted cashews
3 tablespoons honey
3 tablespoons low sodium soy sauce
Heat a skillet on medium heat and add 1 tablespoon olive oil. Add mushrooms and saute until soft, about 5 minutes. Remove from skillet. Season chicken with salt and pepper, then sprinkle cornstarch on chicken pieces and make sure each piece is somewhat coated. (You can add a little more if needed.) Add the remaining olive oil to the skillet and add chicken. Brown on both sides until cooked, about 5 minutes per side. Add garlic, red pepper, edamame, half of the green onions and cashews and stir for 30 seconds. Turn heat to medium low.
In a small bowl, mix soy sauce and honey. Pour into skillet, coating chicken and vegetables. Serve with jasmine rice.
Now I’m going to have some jasmine rice for breakfast. I’m a little obsessed. I love that it’s readily available for me to eat everyday. Is this real life?