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In today's fast-paced world, the allure of takeout is undeniable. Between busy schedules and the convenience of ordering food at the click of a button, it's easy to see why so many people rely on takeout for their meals. However, while takeout offers convenience, it often falls short when it comes to nutrition and flavor authenticity. This is where a homemade alternative shines, allowing you to control every ingredient and flavor profile while ensuring a healthier option for you and your loved ones.

Better-Than-Takeout Cashew Chicken

Looking for a delicious and satisfying dinner? Try this Better-Than-Takeout Cashew Chicken recipe! With juicy marinated chicken, crunchy toasted cashews, and fresh veggies like bell peppers and onions, it’s a flavorful dish that you can whip up in just 30 minutes. Serve it over fluffy white rice for a complete meal. Perfect for busy weeknights, this homemade version will leave you craving more! Your taste buds will thank you! 🍜🥜
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Ingredients
  

1 lb boneless, skinless chicken breast, cubed

1 cup raw cashews

2 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon cornstarch

1 tablespoon vegetable oil

1 red bell pepper, diced

1 green bell pepper, diced

1 small onion, sliced

3 cloves garlic, minced

1 inch ginger, minced

1/4 cup chicken broth

2 teaspoons sesame oil

2 green onions, chopped (for garnish)

Cooked white rice (for serving)

Instructions
 

Marinate the Chicken: In a bowl, combine the cubed chicken, soy sauce, oyster sauce, and cornstarch. Mix well to coat the chicken evenly. Let it marinate for at least 15 minutes.

    Toast the Cashews: In a dry skillet over medium heat, toast the cashews until golden brown and fragrant, about 5-6 minutes. Stir frequently to prevent burning. Remove from the skillet and set aside.

      Sauté Chicken: In the same skillet, heat the vegetable oil over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

        Cook Vegetables: In the same skillet, add the sliced onion, diced red and green bell peppers, minced garlic, and ginger. Sauté until the vegetables are tender, about 4-5 minutes.

          Combine: Return the cooked chicken to the skillet with the vegetables. Pour in the chicken broth and sesame oil, stirring to combine and heat through. Let it simmer for another 2-3 minutes.

            Finish with Cashews: Add the toasted cashews back to the skillet and give everything a good stir to combine. Cook for another minute to warm the cashews through.

              Serve: Remove from heat and garnish with chopped green onions. Serve hot over cooked white rice for a delicious and satisfying meal.

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