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Cashew Chicken is a beloved dish that traces its roots back to Chinese cuisine, specifically to a region known for its rich culinary traditions. While the dish has evolved over the years, it gained significant popularity in the United States during the 20th century, especially in Chinese-American restaurants. The dish typically consists of chicken stir-fried with cashews and vegetables, all coated in a savory sauce. The combination of tender chicken, crunchy nuts, and colorful vegetables creates a visually appealing and satisfying meal.

Better-Than-Takeout Cashew Chicken

Craving takeout? Try this Better-Than-Takeout Cashew Chicken recipe! Packed with tender chicken, crunchy cashews, and vibrant veggies, it’s ready in just 35 minutes. This delightful dish features a savory sauce that you can customize with shrimp or tofu. Perfect for busy weeknights, serve it over fluffy rice or quinoa, and top with green onions for a fresh finish. Say goodbye to takeout and hello to homemade goodness! 🥢🥜
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Ingredients
  

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

1 cup unsalted cashews

1 bell pepper (red or yellow), sliced

1 cup broccoli florets

1 medium onion, diced

3 cloves garlic, minced

1 inch fresh ginger, minced

3 tbsp soy sauce (or tamari for gluten-free)

2 tbsp oyster sauce (optional for depth)

1 tbsp fish sauce (or additional soy sauce for a vegetarian option)

1 tbsp cornstarch

1 tbsp rice vinegar

1 tbsp honey or maple syrup

2 tbsp vegetable oil

Salt and pepper, to taste

2 green onions, chopped (for garnish)

Cooked rice or quinoa (for serving)

Instructions
 

Prep the Chicken:

    - In a bowl, combine the diced chicken with 1 tablespoon of soy sauce, cornstarch, and a pinch of salt and pepper. Toss to coat evenly and let marinate for at least 15 minutes.

      Make the Sauce:

        - In a small bowl, whisk together the remaining soy sauce, oyster sauce, fish sauce, rice vinegar, and honey or maple syrup. Set it aside.

          Cook the Chicken:

            - In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once hot, add the marinated chicken and cook until nicely browned and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.

              Stir-Fry the Veggies:

                - In the same skillet, add the remaining tablespoon of oil. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.

                  - Add the diced onion, bell pepper, and broccoli florets. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.

                    Combine:

                      - Return the cooked chicken to the skillet. Pour the sauce over the chicken and veggies, stirring well to coat everything evenly. Cook for another 2-3 minutes until the sauce thickens slightly.

                        Finish Up:

                          - Add the cashews into the skillet, mixing them into the dish. Cook for an additional minute to heat through.

                            Serve:

                              - Serve the cashew chicken over cooked rice or quinoa. Garnish with chopped green onions on top.

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