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In today's fast-paced world, takeout meals have become a go-to option for many of us looking for convenience and flavor. However, while takeout can be tempting, there's a growing desire among home cooks to recreate their favorite dishes in healthier ways. Enter the "Better-Than-Takeout Cashew Chicken"—a vibrant, flavor-packed dish that brings all the deliciousness of your favorite Chinese takeout right into your kitchen. This recipe not only delivers on taste but also offers a healthier alternative with fresh ingredients, making it a fantastic choice for weeknight dinners or gatherings.

Better-Than-Takeout Cashew Chicken

Looking for a delicious homemade meal that beats takeout? Try this Better-Than-Takeout Cashew Chicken! Made with tender marinated chicken, crunchy cashews, and colorful vegetables, this dish is bursting with flavor. Tossed in a savory sauce, it comes together in just 30 minutes for an easy weeknight dinner. Serve it over rice and top with green onions and sesame seeds for a restaurant-quality experience at home. Perfect for satisfying those cravings!
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Ingredients
  

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

1/2 cup raw cashews

1/2 cup bell pepper, diced (red or green)

1/2 cup onion, sliced

2 cloves garlic, minced

1 inch piece of ginger, grated

3 tablespoons soy sauce (low sodium preferred)

2 tablespoons oyster sauce

2 tablespoons hoisin sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 tablespoon cornstarch mixed with 3 tablespoons water (slurry)

2 tablespoons vegetable oil

Salt and pepper to taste

Optional: sliced green onions and sesame seeds for garnish

Cooked rice (for serving)

Instructions
 

Marinate the Chicken: In a medium bowl, combine the chicken pieces with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and a pinch of salt. Mix well and let marinate for at least 15 minutes.

    Prep the Sauce: In a separate bowl, whisk together the remaining soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sesame oil. Set aside.

      Toast the Cashews: In a large skillet or wok over medium heat, add the raw cashews. Toast them for about 3-4 minutes, stirring frequently, until they turn golden and fragrant. Remove from the pan and set aside.

        Cook the Chicken: In the same skillet, add 1 tablespoon of vegetable oil. Once hot, add the marinated chicken and cook for 5-7 minutes, or until cooked through and lightly browned. Remove the chicken and set aside.

          Sauté Vegetables: In the same pan, add the remaining tablespoon of vegetable oil. Add the diced bell peppers, onions, garlic, and grated ginger. Sauté for about 3-4 minutes, or until the vegetables are tender but still crisp.

            Combine and Sauce It Up: Return the cooked chicken to the skillet and pour the sauce mixture over it. Stir well to coat all ingredients. Bring to a simmer for 2-3 minutes until everything is heated through. Add the cornstarch slurry and stir well until the sauce thickens.

              Finish with Cashews: Gently fold in the toasted cashews and stir until they are well distributed in the mixture. Taste and adjust seasoning with salt and pepper if needed.

                Serve: Serve the Better-Than-Takeout Cashew Chicken over cooked rice and garnish with sliced green onions and sesame seeds, if desired.

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