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The success of any recipe lies in the quality and combination of its ingredients. For our Better-Than-Takeout Cashew Chicken, we will focus on a few key components that not only contribute to the dish's flavor but also offer various health benefits.

Better-Than-Takeout Cashew Chicken

Try this delicious Better-Than-Takeout Cashew Chicken recipe that's loaded with fresh veggies and nutty flavor! With tender chicken, crunchy cashews, and a savory sauce, this dish is sure to satisfy your cravings for takeout. It’s quick to make in just 30 minutes, perfect for busy weeknights! Serve it over rice or quinoa for a wholesome meal. Don’t forget to garnish with green onions and sesame seeds for that extra touch! Enjoy a homemade favorite tonight!
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Ingredients
  

1 lb boneless, skinless chicken breasts, diced

1 cup raw cashews

2 cups broccoli florets

1 red bell pepper, sliced

1 cup snap peas, trimmed

3 cloves garlic, minced

1 inch piece of ginger, grated

1/4 cup low-sodium soy sauce

2 tbsp hoisin sauce

1 tbsp sesame oil

1 tbsp cornstarch

1/4 cup water

2 tbsp vegetable oil

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions
 

Marinate the Chicken: In a bowl, mix the diced chicken with soy sauce, hoisin sauce, and cornstarch. Let it marinate for at least 15 minutes while you prepare the other ingredients.

    Prepare the Sauce: In a small bowl, whisk together 2 tbsp soy sauce, sesame oil, and water. Set aside.

      Toast the Cashews: In a large skillet over medium heat, add the cashews and toast for about 3-4 minutes until golden and fragrant. Remove from the skillet and set aside.

        Stir-Fry Vegetables: In the same skillet, add 1 tbsp vegetable oil. Once hot, add the broccoli, red bell pepper, and snap peas. Stir-fry for about 5 minutes until they are vibrant and crispy-tender. Remove and set aside with the cashews.

          Cook the Chicken: Add the remaining tbsp of oil to the skillet. Add the marinated chicken and cook for about 6-7 minutes, turning occasionally until golden brown and cooked through.

            Combine and Finish: Add the garlic and ginger to the skillet with the chicken, sautéing for an additional minute until fragrant. Return the vegetables and cashews to the skillet. Pour in the prepared sauce, tossing everything to combine. Cook for another 2 minutes until the sauce thickens slightly.

              Serve: Serve hot over steamed rice or quinoa, garnished with chopped green onions and sesame seeds.

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