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The foundation of any great dish begins with the ingredients. For our Better-Than-Takeout Cashew Chicken, we’ll focus on fresh produce, quality proteins, and bold sauces that come together to create a delightful meal.

Better-Than-Takeout Cashew Chicken

Craving takeout but want something homemade? Try this Better-Than-Takeout Cashew Chicken recipe! With tender chicken, crisp veggies, and crunchy cashews tossed in a savory sauce, this dish comes together in just 35 minutes. It's packed with flavor from garlic, ginger, and a mix of sauces, making it a perfect weeknight dinner option. Serve it over jasmine rice for a satisfying meal that’s sure to impress!
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Ingredients
  

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

1/2 cup roasted unsalted cashews

1 cup broccoli florets

1 bell pepper (red or yellow), sliced

1 cup snap peas

3 green onions, chopped (whites and greens separated)

3 cloves garlic, minced

1 inch ginger, minced

1/4 cup soy sauce (low sodium)

2 tablespoons oyster sauce

1 tablespoon hoisin sauce

1 tablespoon sesame oil

2 tablespoons cornstarch

1/2 cup chicken broth

2 tablespoons vegetable oil

Cooked jasmine rice, for serving

Instructions
 

Marinate Chicken: In a bowl, combine the chicken pieces with 2 tablespoons of soy sauce, 1 tablespoon cornstarch, and sesame oil. Let marinate for at least 15 minutes.

    Prepare Sauce: In a separate bowl, whisk together the remaining soy sauce, oyster sauce, hoisin sauce, chicken broth, and another tablespoon of cornstarch until smooth. Set aside.

      Stir-Fry Veggies: In a wok or large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add broccoli florets, bell pepper, and snap peas. Stir-fry for about 3-4 minutes until veggies are crisp-tender. Remove from the wok and set aside.

        Cook Chicken: In the same wok, add the remaining tablespoon of oil. Once hot, add minced garlic, ginger, and the marinated chicken. Stir-fry for about 4-5 minutes until the chicken is browned and cooked through.

          Combine Ingredients: Return the stir-fried vegetables to the wok with the chicken. Pour in the prepared sauce and add the cashews. Stir well to coat all ingredients and cook for an additional 2-3 minutes until the sauce thickens slightly.

            Finish and Serve: Stir in the chopped green onions (whites), reserving the greens for garnish. Serve hot over cooked jasmine rice, and garnish with the green onion tops.

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