Ingredients
1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
Salt and black pepper, to taste
2 tablespoons cornstarch
2 tablespoons vegetable oil
3 tablespoons unsalted butter
3 garlic cloves, minced
1/2 cup unsalted cashews
1/4 cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar or lime juice
1/2 teaspoon crushed red pepper flakes (optional)
2 green onions, sliced (for garnish)
Steamed rice, for serving
Instructions
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Prep the Chicken:
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Season chicken with salt and pepper, then toss with cornstarch until evenly coated.
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Cook the Chicken:
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Heat vegetable oil in a large skillet over medium-high heat.
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Add chicken and cook, stirring occasionally, for 5–7 minutes, until golden and cooked through. Remove to a plate.
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Make the Garlic Butter Sauce:
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In the same pan, melt butter. Add garlic and cashews; sauté for 1–2 minutes until fragrant and lightly golden.
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Add the Sauce Ingredients:
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Stir in soy sauce, honey, rice vinegar, and red pepper flakes. Simmer for 1 minute.
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Combine and Finish:
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Return chicken to the pan and toss to coat in the sauce. Cook another 1–2 minutes to warm through.
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Serve:
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Garnish with green onions and serve hot over rice.
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