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In recent years, takeout cuisine has become an integral part of our dining habits, offering a convenient solution for busy lifestyles. However, there is an increasing desire among food enthusiasts to recreate those beloved restaurant dishes at home. One such dish that has garnered immense popularity is cashew chicken—a classic that beautifully combines tender chicken, crunchy cashews, and a savory sauce. This Better-Than-Takeout Cashew Chicken recipe not only satisfies your cravings but also provides a healthier alternative by allowing you to control the ingredients and flavors.

Better-Than-Takeout Cashew Chicken

Dine in with this Better-Than-Takeout Cashew Chicken that's quick, easy, and packed with flavor! This dish features tender chicken thighs, crunchy cashews, and colorful bell peppers, all tossed in a tasty sauce. Perfectly served over steamed rice, it's a delightful way to enjoy your favorite takeout in the comfort of your home. With just 30 minutes from prep to plate, you'll have a satisfying meal that’s sure to impress!
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Ingredients
  

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

1 cup unsalted cashews

1 red bell pepper, diced

1 green bell pepper, diced

1 small onion, diced

3 cloves garlic, minced

1-inch piece of ginger, minced

¼ cup soy sauce (or tamari for gluten-free)

2 tablespoons hoisin sauce

1 tablespoon rice vinegar

1 tablespoon cornstarch

2 tablespoons vegetable oil

Salt and pepper to taste

2 green onions, sliced (for garnish)

Steamed rice (for serving)

Instructions
 

Prep the Chicken: In a bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated. This will help create a crispy texture when pan-frying.

    Make the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and minced ginger. Set aside.

      Toast the Cashews: Heat a large skillet or wok over medium heat. Add the cashews and toast them for about 3-4 minutes, stirring frequently, until they turn golden brown. Remove the cashews from the skillet and set aside.

        Cook the Chicken: In the same skillet, add 1 tablespoon of vegetable oil. Once hot, add the coated chicken pieces in a single layer. Cook for about 5-7 minutes on each side until golden and cooked through. Remove the chicken and set aside.

          Sauté the Vegetables: Add the remaining tablespoon of oil to the skillet. Add the diced onion, red bell pepper, and green bell pepper. Sauté for about 4-5 minutes until they start to soften. Stir in the minced garlic and cook for an additional minute until fragrant.

            Combine Everything: Return the chicken to the skillet, pour in the sauce, and toss everything together until well combined and heated through, about 2-3 minutes. Add the toasted cashews and mix gently.

              Garnish and Serve: Remove from heat and garnish with sliced green onions. Serve the Better-Than-Takeout Cashew Chicken over steamed rice for a complete meal.

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