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In the world of quick and satisfying meals, few dishes rival the allure of takeout. The convenience of ordering in after a long day is tempting, but what if I told you that creating a better-than-takeout experience in your own kitchen is not only possible but also incredibly rewarding? This Better-Than-Takeout Cashew Chicken recipe is your ticket to a delightful culinary adventure that will transport your taste buds straight to your favorite Asian restaurant.

Better-Than-Takeout Cashew Chicken

Make your weeknight dinners more exciting with this Better-Than-Takeout Cashew Chicken! It's a quick and easy recipe featuring tender chicken marinated in a savory sauce, tossed with colorful veggies like bell peppers, broccoli, and carrots. The roasted cashews add a delightful crunch, making this dish a family favorite. Serve it over fluffy jasmine rice or rice noodles and enjoy a delicious homemade meal in just 30 minutes! Perfect for busy nights! 🍜🥜
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Ingredients
  

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

1/2 cup unsalted cashews, roasted

1/2 cup bell peppers, chopped (red, green, or yellow)

1/2 cup broccoli florets

1/2 cup carrots, julienned

3 cloves garlic, minced

1 inch piece of ginger, grated

1/4 cup soy sauce (low sodium preferred)

1 tablespoon hoisin sauce

1 tablespoon rice vinegar

1 tablespoon cornstarch

2 tablespoons vegetable oil (divided)

2 green onions, sliced (for garnish)

Cooked jasmine rice or rice noodles (for serving)

Instructions
 

Prepare the Marinade: In a bowl, combine the soy sauce, hoisin sauce, rice vinegar, and cornstarch. Mix well to create a marinade.

    Marinate the Chicken: Add the chicken pieces to the marinade, tossing well to ensure evenly coated. Let it marinate for at least 15 minutes while you prepare the vegetables.

      Heat the Oil: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.

        Cook the Chicken: Once the oil is hot, add the marinated chicken to the skillet. Stir-fry for about 5-7 minutes, or until the chicken is cooked through and slightly golden. Remove the chicken from the skillet and set aside.

          Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of oil. Toss in the minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant.

            Add Vegetables: Add the bell peppers, broccoli, and carrots to the skillet. Stir-fry for 3-4 minutes until they are vibrant in color and just tender.

              Combine Everything: Return the cooked chicken to the skillet, and toss everything together. Pour in any remaining marinade, stir well, and cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.

                Add Cashews: Remove from heat and fold in the roasted cashews for that perfect crunch.

                  Serve: Transfer to a serving dish, garnish with sliced green onions, and serve over cooked jasmine rice or rice noodles.

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