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If you're looking for a quick and satisfying dinner that brings the flavors of your favorite Chinese takeout right into your kitchen, look no further than this Better-Than-Takeout Cashew Chicken recipe. This dish combines tender chicken morsels with crunchy roasted cashews, vibrant vegetables, and a delectable sauce that will transport your taste buds straight to a bustling Asian bistro. Not only is it delicious, but making your own version allows you to control the ingredients, cater to dietary preferences, and create a fresher, more wholesome meal than what you’d typically find in a takeout box.

Better-Than-Takeout Cashew Chicken

Looking for a delicious homemade twist on a classic favorite? Try this Better-Than-Takeout Cashew Chicken! Juicy chicken, colorful veggies, and crunchy cashews come together in a savory sauce that’s quick and easy to make. Serve it over fluffy jasmine rice or cauliflower rice for a satisfying meal that makes dining in feel special. Perfect for a weeknight dinner or impressing guests! Give it a try and bring the flavors of your favorite takeout to your kitchen.
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Ingredients
  

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

1/2 cup roasted unsalted cashews

2 tablespoons vegetable oil

1 bell pepper, sliced (any color)

1 cup broccoli florets

1 small onion, chopped

3 garlic cloves, minced

1 teaspoon fresh ginger, minced

1/4 cup soy sauce (low sodium preferred)

2 tablespoons oyster sauce

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

1 tablespoon rice vinegar

1 tablespoon honey or brown sugar

Salt and pepper, to taste

Cooked jasmine rice or cauliflower rice, for serving

Chopped green onions, for garnish

Instructions
 

Marinate the Chicken:

    In a bowl, combine the chicken pieces with soy sauce, rice vinegar, and a pinch of salt and pepper. Let it marinate for about 15-20 minutes.

      Prepare the Sauce:

        In a small bowl, whisk together the oyster sauce, honey (or brown sugar), and the cornstarch slurry. Set aside.

          Cook the Chicken:

            Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes, stirring frequently, until the chicken is cooked through and golden brown. Remove the chicken from the pan and set aside.

              Sauté the Vegetables:

                In the same pan, add the remaining tablespoon of oil. Toss in the chopped onion, bell pepper, and broccoli. Sauté for about 3-4 minutes, until the veggies are tender-crisp.

                  Combine Everything:

                    Return the cooked chicken to the pan with the veggies. Add the minced garlic and ginger, stirring for about 1-2 minutes until fragrant. Pour the prepared sauce over the chicken and veggies, stirring well to coat everything evenly.

                      Thicken the Sauce:

                        Allow the sauce to cook for an additional 2-3 minutes, stirring occasionally until it thickens. If the sauce is too thick, you can add a splash of water to reach your desired consistency.

                          Add Cashews:

                            Gently fold in the roasted cashews, mixing them well with the chicken and vegetables.

                              Serve:

                                Remove from heat and serve hot over jasmine rice or cauliflower rice. Garnish with chopped green onions for a fresh touch.

                                  Prep Time, Total Time, Servings: 15 mins | 35 mins | 4 servings