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In recent years, takeout food has become a staple in many households, offering a quick and convenient meal option that caters to our busy lifestyles. However, while ordering in is undoubtedly easy, it often falls short in terms of flavor, freshness, and nutritional value. Enter homemade versions of popular takeout dishes, where you can have the best of both worlds: the convenience of takeout without compromising on taste or health. One dish that perfectly embodies this concept is Better-Than-Takeout Cashew Chicken.

Better-Than-Takeout Cashew Chicken

Get ready to impress your family with this Better-Than-Takeout Cashew Chicken! This quick and easy recipe features tender chicken, crunchy cashews, and colorful veggies tossed in a savory sauce that rivals your favorite Chinese restaurant. Perfectly served over fluffy jasmine rice, it's a healthy weeknight dinner that can be prepared in just 35 minutes. Enjoy a delicious meal that’s packed with flavor and nutrients! Don’t forget to save this recipe for your next cooking night!
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Ingredients
  

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

1/2 cup roasted cashews

1 red bell pepper, diced

1 cup broccoli florets

1 cup snap peas

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

3 cloves garlic, minced

1-inch piece ginger, minced

1/4 cup soy sauce (low sodium preferred)

2 tbsp oyster sauce

2 tbsp hoisin sauce

2 tbsp cornstarch

2 tbsp vegetable oil

1 tbsp sesame oil

Salt and pepper to taste

Cooked jasmine rice for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the cubed chicken with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Mix well and let it marinate for 15-20 minutes while you prep the vegetables.

    Prep the Sauce: In a separate bowl, whisk together the remaining soy sauce, oyster sauce, hoisin sauce, and 1 tablespoon of cornstarch. Set the sauce mixture aside.

      Cook the Chicken: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken and season with salt and pepper. Stir-fry for about 5-7 minutes or until the chicken is fully cooked and golden brown. Remove the chicken from the skillet and set aside.

        Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Stir in the minced garlic, ginger, and the white parts of the green onions. Sauté for about 30 seconds until fragrant. Add the diced bell pepper, broccoli florets, and snap peas. Stir-fry for another 3-5 minutes until the vegetables are tender yet crisp.

          Combine Everything: Return the cooked chicken to the skillet and add the cashews. Pour the prepared sauce over the chicken and vegetables. Stir everything together until well combined, allowing the sauce to thicken and coat all ingredients (about 2-3 minutes).

            Serve: Once everything is heated through and coated in sauce, remove from heat. Serve the Better-Than-Takeout Cashew Chicken over cooked jasmine rice and garnish with the green parts of the chopped green onions.

              Prep Time: 20 mins | Total Time: 35 mins | Servings: 4