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In recent years, the trend of homemade Asian cuisine has been surging, driven by a desire for healthier, fresher alternatives to takeout. As more people seek to recreate their favorite restaurant dishes in the comfort of their own kitchens, the concept of "better-than-takeout" meals has gained immense popularity. These dishes not only promise richer flavors but also allow for control over ingredients, making them a healthier choice for families and individuals alike.

Better-Than-Takeout Cashew Chicken

Craving a delightful meal that’s better than takeout? Try this easy and flavorful Better-Than-Takeout Cashew Chicken recipe! Made with tender chicken, crunchy vegetables, and roasted cashews, it’s a complete dish served over fluffy jasmine rice. With a savory sauce made from soy, oyster, and hoisin sauces, each bite is packed with flavor. Perfect for a quick weeknight dinner, this dish will satisfy your cravings and impress your family!
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Ingredients
  

1 lb boneless, skinless chicken breasts, cubed

1 cup unsalted roasted cashews

1 red bell pepper, diced

1 cup broccoli florets

1 cup snap peas

3 green onions, sliced (white and green parts separated)

2 cloves garlic, minced

1 tablespoon ginger, grated

3 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon hoisin sauce

1 tablespoon sesame oil

1 tablespoon cornstarch

3 tablespoons vegetable oil (divided)

Salt and pepper to taste

Cooked jasmine rice, for serving

Instructions
 

Marinate the Chicken: In a bowl, combine cubed chicken with 1 tablespoon of soy sauce and cornstarch. Mix well and let it marinate for 15-20 minutes.

    Prepare the Sauce: In a small bowl, whisk together the remaining 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 marinated chicken and cook for about 5-7 minutes, stirring frequently, until golden brown and cooked through. Season with salt and pepper. Remove the chicken from the skillet and set aside.

        Stir-Fry the Vegetables: In the same skillet, add another tablespoon of vegetable oil. Add minced garlic, ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant.

          Add Remaining Vegetables: Add the diced red bell pepper, broccoli florets, and snap peas to the pan. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

            Combine Chicken and Sauce: Return the cooked chicken to the skillet. Pour the sauce over the chicken and vegetables, and toss everything together to coat. Cook for an additional 2-3 minutes until the sauce thickens slightly.

              Finish with Cashews: Stir in the roasted cashews and the green parts of the sliced green onions. Mix well and cook for an additional minute.

                Serve: Serve hot over cooked jasmine rice and enjoy your delicious, homemade better-than-takeout cashew chicken!

                  Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4