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Explore the vibrant flavors and satisfying textures of Better-Than-Takeout Cashew Chicken, a delightful dish that brings the essence of Chinese cuisine right into your kitchen. This recipe not only rivals your favorite takeout order but also allows you to customize the ingredients according to your preferences. With tender chicken, crunchy vegetables, and a savory sauce, this meal is a perfect weeknight dinner that the whole family will love. In this article, we will delve into the ingredients, preparation, and cooking techniques that make this dish stand out, along with insights on its nutritional benefits and serving suggestions.

Better-Than-Takeout Cashew Chicken

Enjoy a delicious homemade version of takeout with this Better-Than-Takeout Cashew Chicken recipe! Packed with tender chicken thighs, vibrant bell peppers, crunchy cashews, and fresh broccoli, this dish is a flavor explosion. Ready in just 30 minutes, it's perfect for busy weeknights. Serve it over fluffy jasmine rice for a complete meal that's sure to impress. Your taste buds will thank you!
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Ingredients
  

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

1/2 cup roasted cashews

1/2 cup bell peppers (mixed colors), sliced

1/2 cup broccoli florets

1/4 cup green onions, chopped

2 cloves garlic, minced

1 inch ginger, grated

3 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon hoisin sauce

1 tablespoon cornstarch

1/4 cup chicken broth

1 tablespoon vegetable oil

Salt and pepper to taste

Cooked jasmine rice, for serving

Instructions
 

Prep the Chicken: In a medium bowl, combine the chicken pieces with cornstarch, salt, and pepper. Mix well to coat the chicken evenly.

    Make the Sauce: In a separate bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, and chicken broth. Set aside.

      Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and cook until golden brown and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.

        Stir-Fry Veggies: In the same skillet, add a little more oil if needed. Add minced garlic and grated ginger, and sauté for 30 seconds until fragrant. Then, add the bell peppers and broccoli to the skillet, cooking for another 3-4 minutes until the vegetables are just tender.

          Combine Everything: Return the cooked chicken to the skillet. Pour the sauce over the chicken and vegetables. Stir to combine everything, allowing the sauce to thicken slightly, about 2-3 minutes.

            Add Cashews & Finish: Stir in the roasted cashews and chopped green onions. Mix well and remove from heat.

              Serve: Serve hot over cooked jasmine rice for a delicious, restaurant-quality meal.

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