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Cashew Chicken has established itself as a staple in Chinese-American cuisine and is a beloved choice on takeout menus across the globe. This dish combines tender pieces of chicken, crunchy cashews, and vibrant vegetables, all coated in a savory sauce that tantalizes the taste buds. But how did this delightful dish come to be?

Better-Than-Takeout Cashew Chicken

Enjoy a delicious and healthier twist on takeout with this Better-Than-Takeout Cashew Chicken recipe! In just 30 minutes, you'll whip up tender chicken, vibrant veggies, and crunchy cashews tossed in a savory sauce. Perfect over rice or noodles, this dish is quick to make and packed with flavor. Ideal for busy weeknights or a special dinner, it’s sure to impress everyone at the table. Try it tonight for a satisfying meal!
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Ingredients
  

1 lb boneless, skinless chicken breasts, cut into 1-inch cubes

1/2 cup unsalted cashews

1 cup broccoli florets

1 red bell pepper, sliced

1 medium onion, sliced

3 cloves garlic, minced

1-inch piece ginger, grated

1/4 cup low-sodium soy sauce

2 tbsp oyster sauce

1 tbsp rice vinegar

1 tbsp honey or maple syrup

1 tbsp cornstarch mixed with 2 tbsp water (slurry)

2 tbsp vegetable oil

Salt and black pepper, to taste

Optional: Green onions and sesame seeds for garnish

Instructions
 

In a medium bowl, combine the chicken pieces with salt, pepper, and half of the soy sauce, allowing it to marinate for about 15 minutes.

    While the chicken is marinating, prepare the sauce by whisking together the remaining soy sauce, oyster sauce, rice vinegar, honey, and the cornstarch slurry in a separate bowl. Set aside.

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

        In the same skillet, add the remaining tablespoon of oil. Stir-fry the onions, garlic, and ginger for about 2 minutes until fragrant.

          Add the broccoli florets and bell pepper to the skillet. Stir-fry for another 3-4 minutes until the vegetables are slightly tender but still crisp.

            Return the cooked chicken to the skillet and pour the sauce over everything. Stir well to combine, and let it cook for an additional 2-3 minutes, or until the sauce thickens.

              Add the cashews in the last minute of cooking, ensuring they are heated through but still crunchy.

                Serve hot over steamed rice or noodles, garnished with green onions and sesame seeds, if desired.

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