If you’ve ever wished you could master restaurant-quality Asian chicken at home, this Better Than Takeout Cashew Chicken is your new weeknight hero. Imagine gorgeously golden, crispy chicken pieces tossed in a glossy savory-sweet sauce, mingling with crunchy roasted cashews and vibrant peppers – all in just 30 minutes! There’s nothing quite like scooping up a big spoonful of this colorful stir fry at your own dinner table. With the perfect harmony of flavors and textures, this is one dish that’ll make you forget delivery menus entirely.
Ingredients You’ll Need
This list of ingredients proves just how easily you can create a truly crave-worthy dish with items you probably already have. Each element brings something special, whether it’s crispness, umami depth, color, or that irresistible nutty crunch!
- Chicken breasts: Boneless, skinless chicken is perfect for bite-sized, juicy morsels that soak up the sauce beautifully.
- Cornstarch: The secret to a delightfully crisp exterior and a thick, silky sauce – don’t skip this!
- Soy sauce: Delivers salty, savory flavor and infuses the chicken with authentic taste.
- Rice vinegar: Adds a gentle tang that brightens and balances the rich sauce.
- Hoisin sauce: Brings subtle sweetness and depth, creating the dish’s signature flavor.
- Oyster sauce: Boosts the savory, umami profile and makes the sauce irresistible.
- Brown sugar: A hint of molasses-rich sweetness rounds out all the flavors.
- Sesame oil: Just a splash gives an unmistakable toasty, nutty aroma.
- Chicken broth: Adds moisture, lets the sauce cling, and keeps the dish luscious.
- Vegetable oil: High-heat friendly oil ensures your chicken gets that golden sear.
- Red bell pepper: Pops with sweetness and brings a gorgeous burst of color.
- Green bell pepper: Offers crunch and fresh, grassy notes to balance everything.
- Green onions: Fresh, sharp, and aromatic – these add a lovely bite and color.
- Garlic: Two cloves, minced, infuse every bite with irresistible fragrance.
- Unsalted roasted cashews: The star topping – ultra-crunchy, buttery, and so satisfying.
How to Make Better Than Takeout Cashew Chicken
Step 1: Coat the Chicken
Start by tossing the chicken pieces with 2 tablespoons of cornstarch and a pinch of salt in a medium bowl. This quick coating is your golden ticket to crispiness – it creates a delicious crust that soaks up the sauce later, giving you that irresistible restaurant-style texture.
Step 2: Mix Up the Sauce
In a separate bowl, combine the remaining 1 tablespoon of cornstarch with soy sauce, rice vinegar, hoisin sauce, oyster sauce, brown sugar, sesame oil, and chicken broth. Give it a good whisk until smooth. This is the flavor-packed sauce that will tie everything together – make sure the cornstarch is fully dissolved for a lump-free, glossy finish!
Step 3: Sear the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add your chicken pieces in a single layer (don’t crowd the pan), and let them sear undisturbed until golden on all sides and cooked through, about 5 to 7 minutes. Remove the chicken and set it aside for now – resist the urge to nibble!
Step 4: Sauté the Veggies
Add the remaining vegetable oil to the hot pan. Toss in your diced red and green bell peppers, sliced green onions, and minced garlic. Stir-fry for 2 to 3 minutes, just until the veggies are crisp-tender and fragrant. This keeps everything bright and snappy.
Step 5: Bring It All Together
Now comes the magic! Return the cooked chicken to the pan. Pour in the prepared sauce and stir everything well to coat. Let it bubble and thicken for about 2 to 3 minutes until the chicken is glossy and the sauce clings to every piece.
Step 6: Cashew Power
Finish your Better Than Takeout Cashew Chicken with a generous handful of roasted cashews, stirring them in right at the end. This ensures they keep their signature crunch and nutty flavor. Serve piping hot over steamed rice and enjoy every irresistible bite!
How to Serve Better Than Takeout Cashew Chicken
Garnishes
For that extra-special finish, shower your dish with a few more sliced green onions and maybe a light sprinkle of sesame seeds. If you like a little heat, a dash of red pepper flakes or a quick drizzle of sriracha will liven things up and make your Better Than Takeout Cashew Chicken truly unforgettable.
Side Dishes
This saucy, craveable main is begging for something simple on the side. Think fluffy steamed jasmine rice or perfectly chewy brown rice to soak up every last drop. You could also serve with stir-fried bok choy, snap peas, or a crisp cucumber salad to refresh your palate.
Creative Ways to Present
Don’t be afraid to get playful! Pile your Better Than Takeout Cashew Chicken into lettuce cups for a fun, hands-on appetizer, or make a colorful rice bowl with pickled veggies, a wedge of lime, and extra cashews on top. Even a grain bowl with quinoa or cauliflower rice works for a lighter spin.
Make Ahead and Storage
Storing Leftovers
Leftover Better Than Takeout Cashew Chicken stores brilliantly. Simply pop cooled leftovers into an airtight container and refrigerate for up to 3 days. The flavors deepen overnight, making the next day’s lunch something to look forward to.
Freezing
If you want to keep some stashed away for a busy night, let the dish cool completely, then transfer to freezer-safe containers. Freeze for up to 2 months. For best quality, freeze the cashews separately and add them after reheating to keep them extra crunchy.
Reheating
To reheat, microwave in short bursts, stirring in between, or warm gently in a skillet over medium heat with a splash of water to loosen the sauce. If you saved the cashews separately, toss them in just before serving to preserve their crunch.
FAQs
Can I substitute chicken thighs for chicken breasts?
Absolutely! Chicken thighs are juicier and even more flavorful. Just follow the same instructions, but you may need to cook them a minute or two longer. The results will be just as delicious, if not better.
What can I use instead of oyster sauce?
If you need a substitute, hoisin sauce works in a pinch, or use a mix of extra soy sauce and a splash of Worcestershire for a similar umami punch. There are also vegetarian versions of oyster sauce available at most supermarkets.
Is Better Than Takeout Cashew Chicken gluten-free?
To make it gluten-free, simply use gluten-free tamari instead of soy sauce and check your hoisin and oyster sauces for wheat-free versions. Cornstarch is naturally gluten-free, so you’re all set with that ingredient.
Can I prep any ingredients in advance?
Yes, you can chop the chicken, dice the veggies, and prepare the sauce a day ahead. Store everything separately in the fridge, and mealtime will be as simple as firing up the skillet and bringing all the pieces together.
What’s the best way to toast cashews for this dish?
For even more flavor, briefly toast your cashews in a dry skillet over medium heat, stirring often until fragrant and golden. This takes just a few minutes but adds an extra layer of nuttiness to your Better Than Takeout Cashew Chicken.
Final Thoughts
There’s something truly wonderful about transforming simple ingredients into a Better Than Takeout Cashew Chicken that rivals your favorite restaurant. Give this recipe a try and let it become your reliable go-to for fast, flavorful comfort food. Your kitchen will be filled with delicious aromas, and everyone at your table will be begging for seconds!
Print
Better Than Takeout Cashew Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a flavorful and satisfying meal with this Better Than Takeout Cashew Chicken recipe. Tender chicken, crunchy cashews, and a savory sauce come together in a delicious Asian-inspired dish that’s perfect for a homemade takeout night.
Ingredients
For the Chicken:
- 1½ pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
- 3 tablespoons cornstarch (divided)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 2 tablespoons brown sugar
- ½ teaspoon sesame oil
- ¼ cup low-sodium chicken broth
- 2 tablespoons vegetable oil (divided)
For the Stir Fry:
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 3 green onions (sliced)
- 2 cloves garlic (minced)
- ¾ cup unsalted roasted cashews
Instructions
- Coat the Chicken: In a medium bowl, toss chicken with 2 tablespoons of cornstarch and salt.
- Prepare Sauce: Whisk together remaining cornstarch, soy sauce, rice vinegar, hoisin sauce, oyster sauce, brown sugar, sesame oil, and chicken broth.
- Cook Chicken: Sear chicken in oil until cooked through; set aside.
- Stir Fry: Sauté peppers, onions, and garlic. Return chicken, add sauce, cook until thickened.
- Finish: Stir in cashews and serve over rice.
Notes
- For extra heat, add red pepper flakes or sriracha.
- Toast cashews for extra flavor depth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1¼ cups
- Calories: 430
- Sugar: 10g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
