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If you're a fan of Asian cuisine, you've likely encountered the delightful dish known as cashew chicken. This savory stir-fry, bursting with flavor and texture, is a beloved staple in many households and restaurants alike. However, while takeout might be convenient, it often comes with hidden calories, excessive sodium, and ingredients that may not align with your dietary preferences. This is where our Better-Than-Takeout Cashew Chicken recipe comes into play, offering a healthier alternative that doesn't compromise on taste.

Better-Than-Takeout Cashew Chicken

Elevate your dinner game with this Better-Than-Takeout Cashew Chicken recipe! Packed with tender chicken, vibrant bell peppers, and crunchy cashews, it's not only delicious but also easy to make at home. With a flavorful blend of soy sauce, ginger, and sesame oil, this stir-fry is ready in just 35 minutes. Serve it over rice or quinoa for a satisfying meal that beats takeout any day. Perfect for busy weeknights!
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Ingredients
  

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

1/2 cup unsalted cashews

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup broccoli florets

2 green onions, chopped (for garnish)

3 cloves garlic, minced

1-inch piece of ginger, minced

1/4 cup soy sauce (low sodium preferred)

2 tbsp oyster sauce

1 tbsp Hoisin sauce

1 tbsp cornstarch

2 tbsp vegetable oil

1 tbsp sesame oil

1 tsp red pepper flakes (optional)

Cooked rice or quinoa, for serving

Instructions
 

Marinade the Chicken: In a bowl, combine chicken pieces with soy sauce, oyster sauce, Hoisin sauce, and cornstarch. Mix well and let marinate for 15-20 minutes while you prep the vegetables.

    Prepare the Cashews: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the cashews and toast them for about 3-4 minutes until they are golden brown. Remove them from the skillet and set aside.

      Stir-Fry the Chicken: In the same skillet, add another tablespoon of vegetable oil. Once the oil is hot, add the marinated chicken. Stir-fry for about 5-7 minutes until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.

        Cook the Vegetables: In the same skillet, add the minced garlic, ginger, and red and yellow bell peppers. Stir-fry for about 2-3 minutes until the veggies begin to soften. Add the broccoli florets and continue cooking for another 3-4 minutes, or until the broccoli turns bright green and is tender-crisp.

          Combine and Finish: Return the cooked chicken to the skillet with the vegetables. Drizzle with sesame oil and sprinkle with red pepper flakes, if using. Toss everything together for 1-2 minutes on low heat until heated through.

            Serve: Remove from heat and stir in the toasted cashews. Serve the Better-Than-Takeout Cashew Chicken over a bed of rice or quinoa and garnish with chopped green onions.

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