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In today's fast-paced world, takeout cuisine has become a beloved staple for many. The convenience of ordering a meal from your favorite restaurant is hard to resist, especially when you're craving something flavorful and satisfying. However, as more people become health-conscious, the desire for healthier homemade alternatives has surged. Enter the "Better-Than-Takeout Cashew Chicken" recipe, a dish that strikes the perfect balance between indulgence and nutrition, allowing you to enjoy restaurant-quality flavors right from your own kitchen.

Better-Than-Takeout Cashew Chicken

Craving a delicious meal that beats takeout? Try this Better-Than-Takeout Cashew Chicken! This quick and easy recipe features bite-sized chicken pieces tossed in a flavorful sauce with fresh veggies like bell peppers, broccoli, and snap peas. With the added crunch of roasted cashews and served over fluffy jasmine or brown rice, it’s perfect for a weeknight dinner. Enjoy the rich flavors and satisfy your cravings in just 35 minutes!
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Ingredients
  

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

1/2 cup roasted unsalted cashews

2 tablespoons cornstarch

2 tablespoons vegetable oil

1 red bell pepper, sliced

1 cup broccoli florets

1/2 cup snap peas

3 green onions, chopped (white and green parts separate)

2 cloves garlic, minced

1 inch ginger, minced

1/4 cup soy sauce (low sodium preferred)

2 tablespoons oyster sauce

1 tablespoon hoisin sauce

2 tablespoons rice vinegar

1 teaspoon sesame oil

1 teaspoon crushed red pepper flakes (optional)

Cooked jasmine or brown rice, for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken pieces and cornstarch. Toss well until the chicken is evenly coated. Let it rest for about 15 minutes to marinate.

    Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, and crushed red pepper flakes. Set aside.

      Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer (cook in batches if necessary) and stir-fry until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

        Stir-Fry the Veggies: In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic, ginger, and the white parts of the green onions. Sauté for about 30 seconds until fragrant. Then add the sliced red bell pepper, broccoli florets, and snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

          Combine Everything: Return the cooked chicken to the skillet and pour in the sauce. Stir everything together to coat well. Add the roasted cashews and toss for another 1-2 minutes until everything is heated through.

            Serve: Remove from heat and garnish with the green parts of the chopped green onions. Serve hot over jasmine or brown rice.

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4