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In today’s fast-paced world, takeout has become a beloved staple for many families and individuals. The convenience of ordering a delicious meal with just a few clicks provides an immediate satisfaction that is hard to resist. However, while takeout dishes offer a quick fix for hunger, they often come with hidden downsides like high sodium, unhealthy fats, and a lack of freshness. This is where the idea of recreating those favorite takeout meals at home comes into play.

Better-Than-Takeout Cashew Chicken

Treat yourself to a delicious homemade meal with this Better-Than-Takeout Cashew Chicken recipe! This quick 30-minute dish features marinated chicken thighs stir-fried with crisp bell peppers, fragrant garlic, and ginger, all tossed in a flavorful sauce. With crunchy cashews for added texture, it's perfect served over jasmine rice or quinoa. Enjoy a satisfying, restaurant-quality dinner right at home! Ideal for weeknights or any time you crave something special.
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Ingredients
  

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

1/2 cup unsalted cashews

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon cornstarch

2 tablespoons vegetable oil, divided

1 medium onion, sliced

2 bell peppers (red and green), sliced

3 cloves garlic, minced

1 inch fresh ginger, grated

1/4 cup chicken broth

2 tablespoons hoisin sauce

1 tablespoon rice vinegar

1 teaspoon sesame oil

Salt and pepper to taste

Cooked jasmine rice or quinoa, for serving

Green onions, sliced (for garnish)

Instructions
 

In a mixing bowl, combine the chicken pieces with soy sauce, oyster sauce, and cornstarch. Toss until the chicken is evenly coated and let it marinate for about 15 minutes.

    While the chicken is marinating, heat a large skillet or wok over medium heat. Add 1 tablespoon of vegetable oil and add the cashews. Stir-fry them for about 2-3 minutes until they are golden and fragrant. Remove them from the skillet and set aside.

      In the same skillet, add the remaining tablespoon of oil. Once hot, add the marinated chicken in a single layer. Cook for about 5-7 minutes, turning occasionally, until the chicken is cooked through and golden brown. Remove the chicken and set aside.

        In the same skillet, add the sliced onion and bell peppers. Stir-fry for about 3-4 minutes until just tender. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.

          Return the chicken to the skillet, and add the chicken broth, hoisin sauce, rice vinegar, and sesame oil. Stir everything together, cooking for another 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.

            Finally, add the toasted cashews back into the skillet and gently mix to combine.

              Serve hot over cooked jasmine rice or quinoa, garnished with sliced green onions.

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