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Takeout food has a special place in our hearts. Its convenience and delectable flavors make it a go-to for busy weeknights and indulgent weekends alike. However, as more people become health-conscious, the desire for homemade alternatives has surged. Enter the Better-Than-Takeout Cashew Chicken – a dish that promises all the satisfying flavors of your favorite Chinese takeout while providing a healthier twist.

Better-Than-Takeout Cashew Chicken

Satisfy your cravings with this Better-Than-Takeout Cashew Chicken! This quick and easy recipe features tender chicken thighs stir-fried with vibrant bell peppers and broccoli, all tossed in a savory sauce. The star of the dish is the crunchy cashews that add an amazing texture. Ready in just 25 minutes, it's perfect for weeknight dinners. Serve it over rice for a comforting meal that beats takeout any day!
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Ingredients
  

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

1 cup unsalted roasted cashews

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup broccoli florets

3 cloves garlic, minced

1 inch ginger, minced

1/4 cup soy sauce (or tamari for gluten-free)

2 tbsp oyster sauce

1 tbsp hoisin sauce

1 tbsp cornstarch

1 tbsp sesame oil

2 tbsp vegetable oil (for cooking)

2 green onions, sliced (for garnish)

Cooked white or brown rice (for serving)

Instructions
 

Prep the Chicken: In a medium bowl, combine the chicken pieces with the cornstarch. Toss well to coat evenly. This will help create a nice texture when stir-fried.

    Make the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, and sesame oil. Set aside.

      Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for about 5-7 minutes, until the chicken is cooked through and golden. Remove from the pan and set aside.

        Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger, and sauté for about 30 seconds or until fragrant. Then add the diced bell peppers and broccoli. Stir-fry for another 3 minutes until the vegetables are just tender.

          Combine Everything: Return the cooked chicken to the skillet. Pour the sauce over the chicken and veggies, and stir to combine everything. Cook for an additional 2-3 minutes, ensuring the sauce coats the chicken and vegetables well.

            Add Cashews: Stir in the cashews and cook for another minute to warm them up, giving a nice crunch to the dish.

              Serve: Remove from heat and garnish with sliced green onions. Serve hot over cooked rice.

                Prep Time, Total Time, Servings: 15 min | 25 min | 4 servings