The nice thing about making your own curry paste is that like anything homemade, not only is it far fresher than anything store-bought, but it is also completely customizable. This really makes a difference when it comes to heat level. I consider this recipe as written to be about a “medium” heat level. For “mild” omit the jalapenos, and for “hot” use 3 jalapenos and add 1/2 teaspoon ground cayenne pepper (or to taste).

Quite possibly one of the most delicious things I’ve ever eaten in my entire life. Imagine if you will, plunging your spoon through a crispy layer of caramelized sugar to expose a silky layer of frozen creme brulee ice cream beneath. Oh yea baby, this recipe is worth every single calorie-laden bite. Break out the kitchen torch! Your family and friends are going to flip over this one.

Recipe

Healthy Cashew Chicken

by HowSweetEats on February 2, 2011 in Main Courses, Poultry

4.90 Mitt(s) 10 Rating(s)

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Recipe Description

My healthy spin on cashew chicken – it’s now a favorite for dinner in our house.

Preparation Instructions

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 all 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.

Ingredients

2 Tablespoons Olive Oil, Divided
1 cup Mushrooms, Sliced
2 whole Boneless, Skinless Chicken Breasts, Chopped
2 Tablespoons Cornstarch
2 cloves Garlic, Minced
½ whole Red Pepper, Sliced Thin
¼ cups Shelled Edamame
3 whole Green Onions, Chopped
½ cups Unsalted Cashews
3 Tablespoons Honey
3 Tablespoons Low Sodium Soy Sauce
Salt And Pepper, to taste

10 Reviews | Be the first to review!

Reviews

ncmamma on 2.4.2011

We made this tonight and it as delicious! We didn’t use the cornstarch because we didn’t have any, but it still came out great.

ilove2cook on 2.4.2011

OMG GREAT! This is soooooo good

Laura on 3.28.2011

This was delicious! I think I will add 1 more T. honey and 1 T. soy sauce to make a little more sauce. I like having some extra sauce for my rice. Thanks for the recipe!

kmkrueb on 5.6.2011

I really liked this cashew chicken, especially the sauce. It’s a great weeknight dinner that is quick to make and tastes healthy!

euphqueen1 on 7.1.2011

Fast, tasty, and packed with nutritious foods. I second Laura on extra sauce for the rice.

lilkc723 on 7.18.2011

This was so good and very easy to make. I added some snow peas since I had them and O also made extra sauce. I will be making this again very soon!

MelissaMay on 7.20.2011

Made it for my boyfriend tonight and we both loved it! Thanks!!

pettcl on 12.9.2011

I’d venture to say this was one of the BEST things I’ve ever made! I usually cook dishes like this in my wok and was skeptical about olive oil (instead of sesame or a more asiany oil), but everything about this was perfect. I made it almost exact (didn’t have edamame, and doubled garlic and mushrooms) and I was blown away by how delicious it was for how simple it was to make. Took about 30 minutes, start to finish. I thought the sauce would be sticky from the honey, but the soy sauce thinned it out nicely. This is definitely something I will make again.