Cashew Chicken Better Than Takeout

This Cashew Chicken delivers that irresistible balance of sweet and savory flavors, all in less than 30 minutes in your own kitchen. It brings restaurant flavor to weeknight dinners with golden chicken, crunchy cashews, and crisp veggies tossed in a glossy sauce. My family loves how it rivals our local takeout but feels fresher and more satisfying at home.

The first time I made this after a busy workday, everyone fought over the last bite. Now, it is our go-to when we crave something bold and homemade without the hassle of waiting for delivery.

Ingredients

• Chicken breast or thighs: Choose chicken thighs for juicier texture or breast for a leaner bite Look for organic or air-chilled for best flavor
• Cornstarch: This is the key to getting a light crispy crust Check pantry expiration to avoid clumping
• Vegetable oil: Opt for a neutral high-heat oil like avocado or canola
• Broccoli florets: Pick bright green fresh broccoli for crisp texture
• Roasted cashews: Always use unsalted or lightly salted versions for control over the dish
• Red bell pepper: Adds a pop of color and sweetness Fresh is best but frozen can work
• Garlic: Fresh minced garlic gives the sauce depth Look for firm cloves
• Fresh ginger: Grate just before cooking for zing Choose ginger that feels heavy with smooth skin
• Green onions: Brightens up the finished dish Use both white and green parts
• Sesame seeds: Optional adds a nutty crunch Toasted seeds give more aroma
• Low sodium soy sauce: Gives umami flavor without making the dish too salty
• Oyster sauce: Brings sweetness and complexity Try a Thai or Chinese oyster sauce for authenticity
• Honey or brown sugar: Rounds out the sauce and provides shine Go for raw honey or organic sugar if possible
• Rice vinegar: Offers a gentle tanginess Look for unseasoned rice vinegar
• Sesame oil: Just a drizzle infuses toasty nutty flavor Always use toasted for stir fries
• Chicken broth or water: Adds moisture Opt for low sodium broth
• Cornstarch slurry: Used to thicken the sauce Mix fresh just before adding

Step-by-Step Instructions

Prepare the Chicken:

Toss chicken pieces thoroughly in cornstarch until each piece is coated and feels silky This extra step ensures a tender yet crispy crust once cooked

Cook the Chicken:

Heat half the oil in a wide skillet or classic wok over medium-high Once the oil shimmers scatter the chicken pieces in one layer Cook undisturbed for two to three minutes then flip Continue until all sides are golden and chicken is cooked through about five to six minutes Remove and set aside on a plate

Stir Fry the Vegetables:

Add the remaining oil to the pan still over medium-high Toss in broccoli florets and sliced bell pepper if using Pour in the garlic and ginger last as they can burn quickly Stir fry for two to three minutes You want the broccoli to turn vibrant and just-tender and the peppers to keep their shape

Make the Sauce:

While the veggies cook whisk together soy sauce oyster sauce honey vinegar sesame oil and broth in a bowl Stir up the cornstarch with water to create a slurry then blend into the sauce Keep everything well mixed for a glossy finish

Combine Everything:

Return the cooked chicken to the pan with the vegetables Pour the sauce all over then stir constantly so every piece is coated Let cook for another minute or two until everything is hot and the sauce has thickened to a shiny glaze Add the cashews now so they stay crisp Toss to mix

Serve:

Transfer to plates or a large bowl Top with chopped green onions and a sprinkle of sesame seeds if you want Serve right away over steamed rice or noodles to soak up the sauce

Pin

Roasted cashews truly make this dish special I love the warm nutty taste they bring and the crunch they keep even in the hot sauce One time my niece called them the best treasure in her dinner and now I always sneak in a few extra just for her

Storage Tips

Cool leftovers promptly and move to a tight container in the fridge They keep well for up to three days Gently reheat in a skillet over low so the chicken stays tender rather than rubbery If you plan to meal prep this recipe keep the cashews separate and only add them when serving to maintain their crunch

Ingredient Substitutions

If you do not have chicken thighs or breast ground chicken or even tofu works great Bell peppers can be swapped out for snap peas carrots or baby corn The sauce also handles substitutions like maple syrup for honey or tamari for soy sauce if you are gluten free Try sunflower seeds if you want a nut-free version

Serving Suggestions

Steamed jasmine rice or brown rice are classic but this also works over egg noodles or even cauliflower rice for a lighter meal For added greens toss in a handful of baby spinach right at the end or serve with a crisp Asian cucumber salad I sometimes add extra sriracha for a spicy boost

Cultural History

Cashew chicken as we know it in takeout restaurants is inspired by Chinese stir fry traditions but was popularized in America especially in the Midwest It is one of those delicious crossover comfort foods that blends classic Chinese sauces with familiar American ingredients The result is a weeknight staple that brings smiles with every bite

Recipe FAQs

→ What type of chicken works best for this dish?

Boneless, skinless chicken breast or thighs both work well. Thighs are juicier, while breasts cook quickly and remain tender if not overcooked.

→ How do I keep the chicken crispy?

Tossing the chicken with cornstarch creates a crisp outer layer when stir-fried in hot oil. Be sure not to crowd the pan so the pieces brown nicely.

→ Can I make this dish vegetarian?

Swap the chicken for tofu or use a plant-based protein alternative. Adjust sauce ingredients to suit your dietary needs, such as substituting vegetarian oyster sauce.

→ What vegetables can I add?

Broccoli and red bell pepper add color and crunch, but snap peas, carrots, or mushrooms are also great additions for extra variety.

→ How can I adjust the sauce flavor?

Tweak the balance by adding more honey for sweetness, extra vinegar for tang, or a pinch of red pepper flakes for mild heat.

→ Can I make this ahead of time?

Yes, you can prepare components in advance. For best texture, combine everything and reheat just before serving.