Chicken, cashews and vegetables are all coated in a soy sauce & peanut butter sauce. Better than takeout and quicker too!
2-3 chicken breasts, cut into bite-sized pieces
2 Tbsp cornstarch
1/2 tsp salt
1/2 tsp pepper
2 Tbsp sesame or olive oil
1/2 cup cashews
1 Tbsp minced garlic
1 onion, thinly sliced
1 carrot, thinly sliced
1 cup broccoli florets
2 bell peppers, thinly sliced (I use 1 green and 1 red)
For the sauce:
1/3 cup soy sauce
2 Tbsp peanut butter
1 Tbsp sugar
1 Tbsp rice vinegar or apple cider vinegar
In a large bowl or ziploc bag, toss the chicken in cornstarch, salt and pepper.
Add the chicken to a large skillet with the oil and cashews and cook for 5-7 minutes on medium high heat until the chicken is mostly cooked through.
Add the garlic and vegetables (and more oil, if needed). Cover with a lid and sauté for 5-10 more minutes until the chicken is cooked through (reaches an internal temperature of 165 degrees F) and the vegetables are fork-tender.
In a small bowl, whisk together the sauce ingredients. It's okay if the ingredients don't fully incorporate, they will combine well when heated in the skillet. Pour the sauce over the chicken and vegetables and stir until everything is mixed together and fully heated.
Serve with cooked rice.
Peanut butter: If you don't measure correctly (such as just eyeballing it), the peanut butter can be an overpowering flavor! Start with a small amount and you can always add more if wanted!
This recipe was adapted from Six Sisters Stuff and Averie Cooks.
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