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In a world where convenience often reigns supreme, takeout food has become a beloved staple for many households. The appeal of diving into a steaming container of deliciously prepared dishes is undeniable. However, as awareness of health and nutrition grows, so does the desire for healthier, homemade alternatives that don't compromise on flavor. Enter the "Better-Than-Takeout Cashew Chicken" — a dish that encapsulates the essence of your favorite Chinese takeout while being tailored to satisfy your health-conscious cravings.
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Better-Than-Takeout Cashew Chicken

Whip up a healthier version of your favorite takeout with this Better-Than-Takeout Cashew Chicken recipe! In just 30 minutes, enjoy tender chicken, crunchy cashews, and vibrant veggies in a savory homemade sauce. This dish not only satisfies your cravings but is packed with nutritious ingredients. Perfect for busy nights or impressing guests, discover how to make this delightful meal today! #CashewChicken #HealthyRecipes #HomemadeCooking #DinnerIdeas #HealthyEating #QuickMeals

Ingredients

1 lb boneless, skinless chicken breast, sliced into bite-sized pieces

1/2 cup roasted cashews

1 bell pepper (red or green), chopped

1 cup broccoli florets

2 green onions, sliced

3 cloves garlic, minced

1-inch piece of ginger, minced

1/4 cup soy sauce (low sodium)

2 tablespoons oyster sauce

1 tablespoon cornstarch

2 tablespoons vegetable oil

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 tablespoon honey or brown sugar (optional, for sweetness)

Salt and pepper to taste

Cooked white or brown rice, for serving

Instructions

Marinate the Chicken: In a bowl, combine the sliced chicken, soy sauce, oyster sauce, cornstarch, and a pinch of salt and pepper. Mix well to coat the chicken evenly. Let it marinate for at least 15 minutes, or up to 1 hour in the refrigerator for better flavor.

    Prepare the Sauce: In a small bowl, whisk together the remaining soy sauce, sesame oil, rice vinegar, honey (if using), and a pinch of salt. Set aside.

      Stir-Fry the Vegetables: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger, stir-frying for about 30 seconds until fragrant. Add the chopped bell pepper and broccoli florets, and stir-fry for another 3-4 minutes until the vegetables are tender-crisp. Remove them from the skillet and set aside.

        Cook the Chicken: In the same pan, add the remaining tablespoon of vegetable oil. Add the marinated chicken pieces, spreading them out in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through.

          Combine Everything: Return the sautéed vegetables to the skillet with the chicken. Pour the sauce over the mixture, stirring to combine everything. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.

            Finish With Cashews: Gently fold in the roasted cashews and sliced green onions. Taste and adjust seasoning with more salt or pepper if needed.

              Serve: Serve the cashew chicken hot over freshly cooked rice, garnishing with additional green onions if desired.

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