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In today's fast-paced world, takeout food has become a go-to solution for busy individuals and families. The allure of flavorful dishes delivered right to your door is undeniable, but there’s a growing trend toward homemade meals that not only rival takeout in taste but also offer better nutrition. Enter the Better-Than-Takeout Cashew Chicken—a delightful dish that combines the rich flavors of traditional Chinese cuisine with the benefits of wholesome, fresh ingredients.

Better-Than-Takeout Cashew Chicken

Craving takeout? Try this Better-Than-Takeout Cashew Chicken that's quick, delicious, and healthier! Made with tender chicken breast, roasted cashews, and a colorful mix of bell peppers and onions, this dish is bursting with flavor. The combination of soy sauce, oyster sauce, and hoisin sauce creates a savory coating that's simply irresistible. Serve it over your choice of rice for a satisfying meal in just 30 minutes. Enjoy a homemade favorite that beats takeout any day!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, diced into bite-sized pieces

1 cup unsalted cashews, roasted

1 bell pepper (red or green), diced

1 medium onion, diced

2 cloves garlic, minced

1-inch piece ginger, grated

1/4 cup soy sauce (low sodium preferred)

2 tablespoons oyster sauce

1 tablespoon hoisin sauce

1 tablespoon cornstarch

2 tablespoons vegetable oil

1/2 teaspoon red pepper flakes (optional, for heat)

2 green onions, chopped (for garnish)

Cooked white or brown rice (for serving)

Instructions
 

Marinate the Chicken: In a medium bowl, combine the diced chicken with soy sauce, oyster sauce, hoisin sauce, and cornstarch. Mix well to coat the chicken evenly. Allow to marinate for at least 15 minutes.

    Prepare the Cashews: If the cashews are not already roasted, you can roast them in a dry skillet over medium heat for about 5 minutes, stirring frequently until golden and fragrant. Remove from skillet and set aside.

      Stir-Fry the Chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the marinated chicken and stir-fry for 5-7 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.

        Sauté the Vegetables: In the same skillet, add the diced onion, bell pepper, garlic, and ginger. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp. If using, add the red pepper flakes for a touch of heat.

          Combine Everything: Return the cooked chicken to the skillet along with the roasted cashews. Toss everything together and cook for an additional 2 minutes to heat through and blend flavors.

            Serve: Remove from heat and garnish with chopped green onions. Serve hot over a bed of cooked rice.

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