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Takeout Chinese food has become a beloved staple in many households across the globe, providing a quick and satisfying solution for busy weeknights or craving a delicious meal without the hassle of cooking. Among the numerous dishes available, cashew chicken stands out as a classic favorite, cherished for its delightful combination of tender chicken, crunchy nuts, and vibrant vegetables. However, while takeout offers convenience, it often falls short in terms of healthiness and flavor authenticity.

Better-Than-Takeout Cashew Chicken

Indulge in this Better-Than-Takeout Cashew Chicken that's packed with flavor and quick to make! With juicy chicken, crunchy cashews, and colorful bell peppers, this dish comes together in just 30 minutes. Perfect for busy weeknights, it features a delightful blend of soy sauce, hoisin, garlic, and ginger. Serve over white rice or quinoa for a satisfying meal the whole family will love. Elevate your dinner game with this delicious recipe! 🥡🥜
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Ingredients
  

1 lb chicken breast, diced into bite-sized pieces

1/2 cup unsalted cashews

1 red bell pepper, chopped

1 green bell pepper, chopped

1 small onion, sliced

3 cloves garlic, minced

1 inch ginger, grated

1/4 cup soy sauce (low sodium)

2 tablespoons hoisin sauce

1 tablespoon oyster sauce (optional)

1 tablespoon rice vinegar

1 tablespoon cornstarch

1/4 cup chicken broth (or water)

2 tablespoons vegetable oil

Salt and pepper to taste

Green onions, for garnish

White rice or quinoa, for serving

Instructions
 

Marinate the Chicken: In a medium bowl, combine the diced chicken with soy sauce, hoisin sauce, oyster sauce (if using), rice vinegar, and cornstarch. Mix well and let it marinate for at least 15 minutes.

    Prepare the Stir-Fry Sauce: In a small bowl, whisk together any remaining soy sauce, chicken broth (or water), and a pinch of salt and pepper. 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 until golden brown and fragrant, about 2-3 minutes. Remove and set aside.

        Cook the Chicken: In the same skillet, add another tablespoon of oil. Once hot, add the marinated chicken pieces. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.

          Add the Vegetables: Once the chicken is cooked, add the sliced onions, chopped red and green bell peppers, minced garlic, and grated ginger. Stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.

            Combine: Pour the stir-fry sauce over the chicken and vegetables. Add the toasted cashews back into the pan. Stir well and allow everything to cook for an additional 2-3 minutes, ensuring the sauce coats all the ingredients.

              Serve: Serve hot over cooked white rice or quinoa, garnished with chopped green onions.

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