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Asian-inspired dishes have become a staple in many households, thanks to their vibrant flavors and satisfying textures. Takeout meals, particularly those from Chinese restaurants, are often sought after for their convenience and taste. However, the allure of enjoying restaurant-quality meals in the comfort of your own kitchen is irresistible. Enter the Better-Than-Takeout Cashew Chicken — a dish that captures the essence of traditional Chinese-American cuisine while allowing you to customize it to your liking.

Better-Than-Takeout Cashew Chicken

Craving takeout? Try this Better-Than-Takeout Cashew Chicken recipe for a delicious meal that’s easy to make at home! Juicy chicken thighs are marinated in a savory sauce and sautéed with colorful bell peppers and onions, then tossed with crunchy cashews for the perfect finish. Serve it over rice or quinoa for a satisfying dinner that will impress your family. Quick prep, bold flavors, and no delivery fee, what’s not to love?
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Ingredients
  

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

1/2 cup roasted unsalted cashews

1 bell pepper (red or green), diced

1 medium onion, diced

2 cloves garlic, minced

1 inch fresh ginger, minced

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

2 tablespoons oyster sauce (optional)

1 tablespoon cornstarch

2 tablespoons vegetable oil

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 tablespoon honey (or maple syrup for vegan)

1/2 teaspoon crushed red pepper flakes (adjust for heat preference)

Salt and pepper to taste

Cooked rice or quinoa for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken pieces with soy sauce, oyster sauce (if using), cornstarch, honey, minced garlic, minced ginger, and crushed red pepper flakes. Allow it to marinate for at least 30 minutes (or up to 2 hours in the fridge for more flavor).

    Heat the Oils: In a large skillet or wok, heat vegetable oil over medium-high heat. Once hot, add the marinated chicken and sauté until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.

      Sauté the Vegetables: In the same skillet, add sesame oil, diced onion, and bell pepper. Sauté for 4-5 minutes until softened, then add the chicken back into the skillet.

        Combine and Cook: Pour in the remaining marinade and toss everything together. Allow it to cook for an additional 3-5 minutes, stirring occasionally until the sauce thickens slightly. If it becomes too thick, you can add a splash of water or additional soy sauce.

          Finish with Cashews: Stir in the roasted cashews, cooking for another minute to warm them through. Taste and season with salt and pepper as needed.

            Serve: Serve the cashew chicken hot over cooked rice or quinoa. Enjoy your homemade Better-Than-Takeout Cashew Chicken!

              Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4