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Cashew Chicken is a beloved dish that has made its mark as a staple in Asian cuisine, particularly in Chinese takeout menus across the globe. With its tender pieces of chicken, crunchy cashews, and vibrant vegetables, it’s easy to see why this dish has become a favorite for many. However, while takeout offers convenience, it often falls short on the quality of ingredients and nutritional value. That's where this Better-Than-Takeout Cashew Chicken recipe comes into play.

Better-Than-Takeout Cashew Chicken

Get ready to elevate your weeknight dinners with this Better-Than-Takeout Cashew Chicken! In just 30 minutes, you can whip up tender chicken, crunchy cashews, and fresh veggies all tossed in a savory sauce. Perfect served over rice or quinoa, this dish is bursting with flavor and sure to impress. Easy to make and loaded with wholesome ingredients, it’s a healthier twist on your favorite takeout. Give it a try and enjoy homemade goodness!
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Ingredients
  

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

1/2 cup unsalted cashews

1 cup broccoli florets

1 cup bell peppers (red and green), sliced

1/2 cup onion, sliced

3 cloves garlic, minced

1 inch ginger, grated

1/4 cup soy sauce (low sodium)

2 tablespoons oyster sauce

2 tablespoons hoisin sauce

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

2 tablespoons vegetable oil

Salt and pepper to taste

Cooked rice or quinoa for serving

Green onions and sesame seeds for garnish (optional)

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken pieces with 2 tablespoons of soy sauce, a pinch of salt, and pepper. Let it marinate for at least 15 minutes for better flavor.

    Prepare the Sauce: In a separate bowl, mix together the remaining soy sauce, oyster sauce, hoisin sauce, and the cornstarch slurry. Set aside.

      Toast the Cashews: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the cashews and toast them for about 2-3 minutes until golden brown. Remove them from the pan and set aside.

        Cook the Chicken: In the same skillet, add another tablespoon of vegetable oil. Increase the heat to high and add the marinated chicken. Cook for about 5-7 minutes, stirring frequently until the chicken is browned and fully cooked.

          Add Vegetables: Add the minced garlic, grated ginger, onion, broccoli, and bell peppers to the pan. Stir-fry for about 3-5 minutes until the vegetables are tender-crisp.

            Combine: Pour the sauce mixture over the chicken and vegetables, stirring well to coat everything. Allow the sauce to bubble and thicken slightly, about 1-2 minutes.

              Add Cashews: Stir in the toasted cashews and mix well. Taste and adjust seasoning if necessary.

                Serve: Serve hot over cooked rice or quinoa. Garnish with sliced green onions and sesame seeds if desired. Enjoy your flavorful Better-Than-Takeout Cashew Chicken!

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4