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Better-Than-Takeout Cashew Chicken

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stir-Fry
  • Cuisine: Chinese-Inspired

Description

This cashew chicken is a quick, flavorful stir-fry featuring tender chicken, crunchy cashews, and a savory-sweet garlic sauce. It’s ready in 30 minutes—perfect for a better-than-takeout meal at home!

Ingredients

Units Scale
For the Chicken:
  • 1 1/2 lbs boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil
For the Sauce:
  • 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey (or brown sugar)
  • 1 teaspoon sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 teaspoon red pepper flakes (optional, for spice)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For Stir-Fry & Garnish:

  • 3/4 cup roasted cashews
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 3 green onions, sliced
  • 1 teaspoon sesame seeds (optional)
  • Steamed rice, for serving

Instructions


  1. Prepare the Chicken:

    • In a bowl, toss chicken pieces with cornstarch, salt, and black pepper until evenly coated.

  2. Cook the Chicken:

    • Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
    • Cook chicken in batches for 4-5 minutes until golden brown and cooked through. Remove and set aside.

  3. Make the Sauce:

    • In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes.

  4. Stir-Fry the Veggies:

    • In the same pan, add 1 tablespoon vegetable oil and sauté bell peppers for 2 minutes.

  5. Combine Everything:

    • Return chicken to the pan and pour in the sauce.
    • Stir in cashews, then add the cornstarch slurry and cook for 1-2 minutes until the sauce thickens.

  6. Serve & Enjoy:

    • Garnish with green onions and sesame seeds.
    • Serve over steamed rice or noodles.

Notes


  • Want extra crunch?     Toast cashews in a dry pan before adding.
  • Spice it up with more red pepper flakes or sriracha.
  • Make it low-carb by serving over cauliflower rice or zucchini noodles.

Find it online: https://recipe.ukfinda.com/better-than-takeout-cashew-chicken.htm