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In recent years, the convenience of takeout has made it a staple for many households, promising quick and delicious meals without any mess in the kitchen. However, as the trend towards healthier eating continues to rise, many home cooks are seeking homemade alternatives that not only satisfy their cravings but also align with their health goals. Among the myriad of options available, Cashew Chicken stands out as a particularly appealing choice.

Better-Than-Takeout Cashew Chicken

Skip the takeout and make this delicious Better-Than-Takeout Cashew Chicken at home! With tender chicken, crunchy cashews, and vibrant vegetables, this dish is bursting with flavor. Marinated in a savory sauce, it’s quick to prepare and perfect over rice or noodles. Toasted cashews add the perfect crunch and a sprinkle of green onions makes it pop. Ready in just 35 minutes, it's a delightful weeknight dinner that the whole family will love!
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Ingredients
  

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

1/2 cup raw cashews

2 tablespoons vegetable oil

1 red bell pepper, chopped

1 green bell pepper, chopped

1 small onion, diced

3 cloves garlic, minced

1-inch piece of ginger, minced

1/4 cup soy sauce (low sodium)

2 tablespoons hoisin sauce

1 tablespoon rice vinegar

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

2 green onions, sliced (for garnish)

Cooked rice or noodles (for serving)

Salt and pepper to taste

Optional: Red chili flakes, for spice

Instructions
 

Toast the Cashews: In a dry skillet over medium heat, toast the cashews until golden brown and fragrant, about 3-5 minutes. Stir frequently to prevent burning. Remove from heat and set aside.

    Marinate the Chicken: In a bowl, combine the chicken pieces with soy sauce, hoisin sauce, and rice vinegar. Let marinate for about 15 minutes while you prepare the vegetables.

      Sauté Chicken: In a large skillet or wok, heat the vegetable oil 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.

        Cook the Vegetables: In the same skillet, add a bit more oil if needed. Stir in the onion, red and green bell peppers, garlic, and ginger. Sauté for about 3-4 minutes or until the vegetables are tender-crisp.

          Combine Ingredients: Return the cooked chicken to the skillet with the vegetables. Stir in the cornstarch slurry to thicken the sauce and mix everything well. Cook for an additional 2-3 minutes, allowing the sauce to coat the chicken and vegetables.

            Final Touches: Stir in the toasted cashews and season with salt, pepper, and red chili flakes (if using) to taste.

              Serve: Garnish with sliced green onions and serve hot over cooked rice or noodles for a full meal.

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4