Description

I’m not good at ordering takeout like my friends who keep a list of restaurants in their phone. The reason is, I can be pretty particular about meat. So much so, I’m often mistaken for a vegetarian. One good thing that’s come of it: I’ve gotten pretty good at cooking takeout at home. If you’re crazy like me (or not), I think you’ll love this salty-sweet dish. Aside from the rice, it comes together in a crowded cast-iron skillet. By the end of cooking, though, it fits in the pan perfectly, which feels like  a victory for my minimal mind-set. Of course, if you have a wok, use it in place of the cast-iron skillet. Let’s just rename this Stay-in Cashew Chicken, or something like that

Ingredients

Scale

Rice:

1 1⁄2 c. rice
1 tbsp. salted butter
1⁄2 tsp. kosher salt

Sauce:

1⁄4 c. honey
3 tbsp. soy sauce
2 tbsp. rice vinegar
2 cloves garlic, minced

Stir-fry:

2 tbsp. cornstarch
1⁄2 tsp. kosher salt
2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
1 tbsp. neutral oil
1 tbsp. sesame oil
3 c. broccoli florets (about 2 heads)
2 large carrots, thinly sliced rounds (about 1 cup)
1 c. frozen shelled edamame

Garnish:

1⁄2 c. chopped cashews
2 green onions, sliced
Sriracha or harissa (optional)

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Instructions

Make the rice. In a small saucepan, cook the rice according to the package instructions, adding the butter and salt.

Assemble the sauce. Stir together all the sauce ingredients. Set aside.

Make the stir-fry. In a medium bowl, combine the cornstarch and salt. Pat the chicken dry, cut into cubes, and add to the cornstarch mixture, tossing to coat. Set aside. Prepare the vegetables.

Heat a 10-inch cast-iron skillet over medium-high. Once warm, add the neutral and sesame oils. Add the chicken, and cook for 4 minutes or until lightly browned but not cooked all the way through. Lower heat to medium, and add the broccoli, carrots, and edamame. The pan will be exceptionally full at first. Cook 5 minutes or until the vegetables are barely tender and the chicken is done, stirring frequently.

Pour the prepared sauce over the chicken and vegetables. Cook for a minute more. Taste and add more salt if necessary. Serve over the rice.

Garnish with the cashews, green onions, and, if desired, Sriracha.

Notes

Swap out broccoli for snap peas or cauliflower, or cashews  for peanuts.

Prep Time: 30 minutes