Cashew Chicken with Edamame over Jasmine Rice

Cashew Chicken with Edamame over Jasmine Rice

⏱ Prep: 15 min🔥 Cook: 12 min⏰ Total: 25 min🍽 Serves 4
610 cal · 42g protein · 62g carbs · 20g fat
Toddler tip: Pull out some plain chicken, rice, and edamame before the sauce goes in if she's not in a sauce mood — though this sauce is sweet-savory and mild, so the full version is worth offering. Rough-chop her cashews.
Low-carb fork: Serve over cauliflower rice instead of jasmine — the stir-fry itself is already low-carb.

Ingredients

Stir-Fry

  • 1.5 lbschicken breast, cut into 1-inch pieces
  • 2 tbspcornstarch
  • 2 tbspvegetable oil
  • 1.5 cupsfrozen shelled edamame, thawed
  • 3 clovesgarlic, minced
  • 1 tbspfresh ginger, grated
  • ⅔ cuproasted unsalted cashews
  • 2green onions, sliced

Sauce

  • ¼ cuplow-sodium soy sauce
  • 2 tbsphoisin sauce
  • 1 tbsprice vinegar
  • 1 tbsphoney
  • ¼ cupwater

Jasmine Rice

  • 1.5 cupsjasmine rice

Instructions

1Start the jasmine rice first (rice cooker or pot — 1.5 cups rice to 2¼ cups water); it needs ~18 min, which is the whole stir-fry window.
2Toss the chicken pieces with the cornstarch and a pinch of salt. Whisk the sauce ingredients together in a small bowl.
3Heat 1½ tbsp oil in a large skillet or wok over high heat. Cook the chicken in a single layer 5–6 min, turning once, until golden and cooked through (165°F). Remove to a plate.
4Add the remaining ½ tbsp oil, then the edamame — stir-fry 2 min until warmed through and starting to blister. Add the garlic and ginger for 30 seconds.
5Return the chicken, pour in the sauce, and toss 1–2 min until it thickens and coats everything. Stir in the cashews and a few drops of toasted sesame oil if you have it, top with green onions, and serve over the rice.