Sunrise Glazed Cashew Chicken: A Flavor Explosion!

Imagine this: tender chicken, crisp-tender vegetables, crunchy cashews, all bathed in a vibrant, irresistible Sunrise Glaze. Sounds delicious, right? This Cashew Chicken recipe delivers all that and more. One bite of this dish took me straight back to my grandmother’s kitchen, and I’m thrilled to share this comforting, flavorful experience with you. The secret is definitely in that unforgettable Sunrise Glaze! It’s the perfect weeknight meal, impressive enough for guests but simple enough for a busy weeknight.

Whether you’re looking for a quick and easy dinner or a crowd-pleasing favorite, this chicken cashew recipe is a guaranteed winner. So, grab your wok (or skillet!) and let’s get cooking!

Why You’ll Love This Cashew Chicken Recipe

• Quick & Easy: Ready in under 30 minutes!
• Delicious Flavor: The Sunrise Glaze is a savory-sweet masterpiece.
• Healthy & Customizable: Easily adaptable to your dietary needs.
• Crowd-Pleasing: A guaranteed hit with family and friends.

Ingredients for Sunrise Glazed Cashew Chicken

Here’s what you’ll need to create this culinary masterpiece. Don’t worry, most of these ingredients are pantry staples!

• 1.5 lbs boneless, skinless chicken breasts: Cut into 1-inch cubes for even cooking. Chicken thighs can also be used for a richer flavor.
• 1 large head of broccoli: Cut into florets. Provides a great source of vitamins and fiber.
• 1 red bell pepper: Seeded and cut into 1-inch pieces. Adds a touch of sweetness and vibrant color. Feel free to substitute with other colors of bell peppers.
• 1 cup raw cashews: Adds a satisfying crunch and nutty flavor. Toasted cashews can also be used.
• 2 tablespoons vegetable oil: For sautéing the chicken and vegetables. Canola oil or peanut oil are also good alternatives.
• 1/4 cup low-sodium soy sauce: Provides the base for the savory Sunrise Glaze. Tamari can be used for a gluten-free option.
• 2 tablespoons honey: Adds sweetness and helps to thicken the glaze. Maple syrup or agave nectar can be substituted.
• 1 tablespoon apple cider vinegar: Adds a touch of tanginess to balance the sweetness. Rice vinegar can also be used.
• 1 teaspoon sesame oil: Adds a nutty aroma and flavor. A little goes a long way!
• 1/2 teaspoon garlic powder: For a hint of garlic flavor. Freshly minced garlic can also be used (about 2 cloves).
• 1/4 teaspoon ginger powder: Adds a warm, spicy note. Freshly grated ginger can also be used (about 1 teaspoon).
• 2 tablespoons cornstarch: Used to thicken the Sunrise Glaze. Arrowroot powder can also be used.
• 1/4 cup water: To create the cornstarch slurry.

Dietary Considerations: For a gluten-free version, use tamari instead of soy sauce. For a vegan version, substitute the chicken with tofu or tempeh. You can use maple syrup instead of honey.

Step-by-Step Guide to Making Cashew Chicken with Sunrise Glaze

Ready to get started? Follow these simple steps for a delicious and satisfying meal!

1. Prepare the Sunrise Glaze: In a small bowl, whisk together the low-sodium soy sauce, honey, apple cider vinegar, sesame oil, garlic powder, and ginger powder. This is your magical Sunrise Glaze that will transform your dish! Set aside.
2. Make the Cornstarch Slurry: In another small bowl, whisk together the cornstarch and water until smooth. This slurry will help thicken the glaze to the perfect consistency. Set aside.
3. Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Make sure the pan is nice and hot before adding the chicken to get a good sear.
4. Brown the Chicken: Add the cubed chicken to the skillet and cook until browned and cooked through, about 6-8 minutes. Ensure the internal temperature reaches 165°F (74°C) using a meat thermometer. Cooking the chicken to the correct temperature is crucial for food safety.
5. Add the Vegetables: Add the broccoli florets and red bell pepper pieces to the skillet. Cook for 3-5 minutes, until they are slightly tender-crisp. You want them to retain a bit of their crunch!
6. Pour in the Sunrise Glaze: Pour the prepared Sunrise Glaze over the chicken and vegetables in the skillet. Bring the mixture to a simmer. Watch as the flavors meld together!
7. Thicken the Glaze: Add the cornstarch slurry to the skillet and cook, stirring constantly, until the sauce thickens, about 1-2 minutes. The sauce should coat the back of a spoon.
8. Add the Cashews: Stir in the raw cashews and cook for another minute, until they are heated through. The cashews will add a delightful crunch to the dish.
9. Serve Immediately: Serve your delicious Sunrise Glazed Cashew Chicken immediately and enjoy!

Expert Tips & Serving Suggestions for the Best Cashew Chicken

Want to take your Cashew Chicken to the next level? Here are some expert tips and serving suggestions:

• Uniformly Sized Chicken: Cut the chicken breasts into evenly sized cubes using a sharp knife and a steady hand. This ensures that each piece cooks at the same rate.
• Pat the Chicken Dry: Pat the chicken dry with paper towels before searing to achieve better browning. Excess moisture can prevent the chicken from browning properly.
• Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to avoid overcrowding the pan. Overcrowding can lower the temperature of the pan and result in steamed rather than seared chicken.
• Fresh is Best (Vegetables): Use fresh broccoli and bell peppers for the best flavor and texture. Frozen vegetables can be used in a pinch, but they may not be as crisp.

Serving Suggestions

• Over Rice or Quinoa: Serve over steamed rice or quinoa for a complete and satisfying meal. Brown rice or jasmine rice are excellent choices.
• With Noodles: Serve with your favorite noodles for a fun and flavorful twist. Lo mein or chow mein noodles are great options.
• As a Lettuce Wrap: Serve in lettuce cups for a light and refreshing meal. Boston or butter lettuce work well.
• Garnish: Garnish with sesame seeds or chopped green onions for added flavor and visual appeal.

Storage & Reheating

• Storage: Store leftover Cashew Chicken in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat in a skillet over medium heat or in the microwave. Add a splash of water or broth to prevent the chicken from drying out.
• Make-Ahead: The Sunrise Glaze can be made ahead of time and stored in the refrigerator for up to 3 days.

Frequently Asked Questions About Cashew Chicken

Got questions? We’ve got answers! Here are some frequently asked questions about making the perfect Cashew Chicken.

Can I use chicken thighs instead of chicken breasts?

Yes, you can definitely use chicken thighs! They will result in a richer, more flavorful dish. Just be sure to trim off any excess fat before cutting them into cubes.

Can I substitute the honey with another sweetener?

Absolutely! Maple syrup, agave nectar, or even brown sugar can be used as substitutes for honey. Keep in mind that the flavor profile may be slightly different.

Can I add other vegetables to this dish?

Of course! Feel free to add other vegetables that you enjoy, such as carrots, snap peas, mushrooms, or water chestnuts. Just adjust the cooking time accordingly.

How do I make this dish spicier?

If you like a little heat, you can add a pinch of red pepper flakes to the Sunrise Glaze or a drizzle of sriracha to the finished dish. You could also use a spicier chili garlic sauce.

Can I use toasted cashews instead of raw cashews?

Yes, toasted cashews will add a deeper, nuttier flavor to the dish. However, they may become slightly softer when added to the sauce.

How do I prevent the chicken from drying out?

To prevent the chicken from drying out, be sure to cook it over medium-high heat and avoid overcrowding the pan. You can also add a splash of water or broth to the skillet while cooking to keep the chicken moist.

Can I make this dish ahead of time?

While the Cashew Chicken is best served fresh, you can prepare the Sunrise Glaze and chop the vegetables ahead of time. Store them separately in the refrigerator until ready to cook.

Is this dish gluten-free?

To make this dish gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free soy sauce alternative.

Can I freeze leftover Cashew Chicken?

While you can freeze leftover Cashew Chicken, the texture of the vegetables may change slightly upon thawing. To minimize this, freeze the chicken and sauce separately from the vegetables. It’s generally best to enjoy it fresh.

What is the best way to reheat Cashew Chicken?

The best way to reheat Cashew Chicken is in a skillet over medium heat. Add a splash of water or broth to prevent the chicken from drying out. You can also reheat it in the microwave, but be sure to cover it to prevent splattering.

Can I use a different type of vinegar in the Sunrise Glaze?

Yes, rice vinegar is a good substitute for apple cider vinegar in the Sunrise Glaze. It offers a similar tanginess but with a slightly milder flavor.

Can I double the recipe for a larger crowd?

Absolutely! This recipe can easily be doubled or even tripled to serve a larger group. Just be sure to use a large enough skillet or wok to accommodate all the ingredients.

Ready to Try This Amazing Cashew Chicken Recipe?

So, there you have it! A simple, delicious, and satisfying Cashew Chicken recipe that’s sure to become a family favorite. The Sunrise Glaze is what really makes this recipe special.

Don’t be afraid to experiment with different vegetables, sweeteners, or spices to customize the dish to your liking. After all, cooking is all about having fun and creating something that you enjoy!

Now it’s your turn! Give this Cashew Chicken with Sunrise Glaze recipe a try and let me know what you think in the comments below. I can’t wait to hear about your culinary adventures!