Cashew Chicken – Better Than Takeout

Cashew Chicken is a delicious and popular Chinese-inspired dish that combines tender chicken with a savory sauce, crunchy cashews, and vibrant vegetables. This homemade version is packed with flavor and is quick and easy to make, better than takeout! Here’s a simple recipe you can make right at home:

Cashew Chicken – Better Than Takeout

Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 tablespoon vegetable oil (for stir-frying)
• 1/2 cup unsalted cashews (roasted, unsalted)
• 1/2 medium onion, sliced
• 1 bell pepper (red or green), sliced
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, minced (or 1 teaspoon ground ginger)
• 1/2 cup low-sodium chicken broth
• 3 tablespoons soy sauce (preferably low-sodium)
• 1 tablespoon rice vinegar
• 2 tablespoons honey or sugar (for sweetness)
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening)
• 1 tablespoon sesame oil (optional, for extra flavor)
• Salt and pepper, to taste
• Cooked rice (for serving)
• Green onions (optional, for garnish)

Instructions:

1. Prepare the Chicken:

   • Season the chicken pieces with a little salt and pepper.
   • In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once hot, add the chicken and cook, stirring occasionally, until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside.

2. Stir-Fry the Vegetables:

   • In the same skillet, add the sliced onion, bell pepper, garlic, and ginger. Stir-fry for about 2-3 minutes, until the vegetables are tender-crisp.

3. Make the Sauce:

   • In a small bowl, whisk together the chicken broth, soy sauce, rice vinegar, and honey (or sugar). Once the vegetables are ready, pour the sauce mixture into the skillet and bring it to a simmer.
   • Let it cook for 1-2 minutes to allow the flavors to combine.

4. Thicken the Sauce:

   • Stir in the cornstarch mixture (cornstarch mixed with cold water) and cook for another minute or so, until the sauce thickens and becomes glossy.

5. Add the Chicken and Cashews:

   • Return the cooked chicken to the skillet, tossing it to coat with the sauce.
   • Add the cashews and stir to combine. Let everything cook together for another 2-3 minutes until heated through.

6. Finish and Serve:

   • Drizzle with sesame oil (if using) and give everything a final stir. Taste the dish and adjust seasoning with extra salt, pepper, or soy sauce if needed.
   • Serve the Cashew Chicken over steamed rice and garnish with chopped green onions if desired.

This Cashew Chicken is sweet, savory, and full of crunchy cashews, with the perfect balance of flavors. It’s quick to make and a healthier alternative to takeout! Enjoy this delicious dish with your favorite sides.