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In the fast-paced world we live in, takeout Chinese food has become a popular go-to for busy families and individuals seeking a quick and satisfying meal. From the comforting warmth of fried rice to the savory goodness of sweet and sour chicken, these dishes have found a special place in our hearts. However, while takeout offers convenience, it often comes with hefty portions of sodium, preservatives, and added sugars. Enter the Better-Than-Takeout Cashew Chicken—a culinary masterpiece that not only rivals your favorite takeout but also elevates it by allowing you to customize flavors and ingredients according to your preferences.

Better-Than-Takeout Cashew Chicken

Craving takeout? Try this Better-Than-Takeout Cashew Chicken recipe that's quick, delicious, and packed with flavor. With tender chicken, crunchy vegetables, and roasted cashews tossed in a savory sauce, it's a meal the whole family will love. Ready in just 30 minutes, it's perfect for busy weeknights. Serve it over fluffy white or jasmine rice for a satisfying dinner that's sure to impress. Give it a try and skip the takeout!
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Ingredients
  

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

1 cup roasted unsalted cashews

1 bell pepper (any color), diced

1 cup broccoli florets

1 cup snap peas

3 cloves garlic, minced

1 inch ginger, grated

3 green onions, chopped

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

2 tbsp oyster sauce (or vegetarian alternative)

1 tbsp rice vinegar

1 tbsp cornstarch

1/2 cup chicken broth

2 tbsp sesame oil

2 tbsp vegetable oil (for cooking)

White rice or steamed jasmine rice (for serving)

Instructions
 

In a medium bowl, whisk together soy sauce, oyster sauce, rice vinegar, chicken broth, and cornstarch until smooth. Set aside.

    Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, cooking until browned and cooked through (about 5-7 minutes). Remove chicken from the pan and set aside.

      In the same skillet, add another tablespoon of vegetable oil, then add garlic and ginger. Sauté for about 30 seconds until fragrant.

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

          Return the cooked chicken to the skillet, and pour the sauce over the chicken and vegetables. Stir to combine and let simmer for about 2-3 minutes until the sauce thickens.

            Stir in the roasted cashews and chopped green onions. Cook for an additional minute until everything is well coated in the sauce.

              Remove from heat and drizzle with sesame oil for added flavor.

                Serve over white rice or steamed jasmine rice for a perfect meal!

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