Meal Bite: Cashew Chicken
Hi Busies!
Q: Is there anything better than ordering takeout?! Spreading all the cartons in the middle of the table, then free-for-all passing them around in a mad dash to get the perfect combo of food on your plate, over a bed of that sweet sweet rice?
A: YES! This Cashew Chicken is a lightened up, homemade version of the classic. It’s a quick & easy stir fry that, if you make it as part of meal prep, is not only better than takeout – you don’t have to drive anywhere to pick it up. *aahhhh* …that’s the sound of my relief when I know I can have a delicious takeout-style meal while also staying in my PJ’s.
This Cashew Chicken features:
- Tender, golden browned bites of chicken
- Luscious, sweet and tangy homemade stir fry sauce (takes less than 5 minutes to make!)
- Crunchy roasted broccoli sprinkled with garlic powder and sea salt
- CASHEWS (more to come on these)
- All over a bed of brown rice that soaks up that amazing sauce!
Stir fry meals like this come together in a snap. Start the rice on the stovetop and roast the broccoli (or whatever stir fry veggies are your fav) in the oven, then you’re free to focus all your attention on the chicken and sauce. Everything finishes around the same time and combines into the perfect bowl!
Because the timing is so fast, it definitely helps to be as prepared as possible before any cooking starts. This is a do-as-I-say-not-as-I-do piece of advice, because I don’t always plan ahead as much as I should. AKA, I’m scrambling to:
- stir the sauce so it thickens and doesn’t burn
- take the broccoli out of the oven (…so it doesn’t burn)
- turn the timer off for the rice and keep an eye on the roasting cashews (you see where this is going…)
- rinse and chop the scallions
all at the exact. same. time. SO! Rinse and chop the scallions while you’re taking care of the other stir fry veggies. Stir together the sauce ingredients before you start cooking the chicken. Set timers for the veggies and rice so they don’t get forgotten while you’re stir frying away!
The best thing about this meal for me is obviously the cashews! Especially after getting coated in the stir fry sauce, they add the perfect rich and salty crunch to every bite. I give mine a quick roast in the toaster oven for 5 minutes at 350°F before stirring them in.
My favorite way to serve this is with all the goodness in one bowl. Because if I’m in my PJ’s, you know I’m also eating dinner from the couch. But, if you really want to recreate that takeout vibe, serve the rice separately, and reheat some Mongolian Beef to serve along with it!
What are your favorite takeout meals? Let me know in the comments below and I’ll try to include some in the next round of meal prep! If you make this cashew chicken, tag me on Instagram @busygirl_bites or #busygirlbites so I can see how it turned out!
Cashew Chicken Stir Fry
Ingredients
Cashew Chicken
- 2 large or 4 small boneless skinless chicken breasts
- Sauce (see below)
- 1/2 cup cashews
- 1 cup rice
- 4 servings roasted broccoli
- optional: scallions for garnish
Sauce
- 2 T cornstarch
- 2/3 cup soy sauce
- 4 T Hoisin sauce
- 1/2 tsp powdered ginger
- 4 tsp garlic (minced - 4 cloves)
- 2 T rice vinegar
Instructions
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Prepare rice according to package directions.
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Wash chicken and pat dry. Season with salt and pepper, cut into bite-size cubes, and set aside.
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Thinly slice scallions and separate white and green parts. Set aside.
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In a small bowl, add cornstarch and slowly stir in soy sauce, ensuring any lumps are stirred out. Add remaining sauce ingredients.
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Heat a large pan or wok to high heat. Add 2 tsp sesame oil (or olive oil).
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Once pan is hot, add chicken and white scallions and cook until browned and cooked through, stirring occasionally (~10 mins).
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Reduce heat to medium, add sauce and simmer until thickened. Stir in broccoli and cashews.
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Serve over rice and enjoy!
Recipe Notes
See my meal prep tips and tricks page for tips on how to best freeze and thaw your meal prep recipes!