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One of the primary concerns with takeout meals is the nutritional content, which often includes high levels of sodium, unhealthy fats, and added sugars. The Better-Than-Takeout Cashew Chicken addresses these concerns by offering a healthier version that showcases the benefits of cooking at home. When you make this dish, you can control the ingredients, ensuring that you use whole foods that provide essential nutrients.

Better-Than-Takeout Cashew Chicken

Craving takeout? Try this Better-Than-Takeout Cashew Chicken that brings mouthwatering flavors straight to your kitchen! In just 25 minutes, whip up tender chicken, vibrant vegetables like broccoli and bell peppers, and crunchy cashews, all tossed in a savory sauce. Perfect over rice or quinoa, this dish is both easy and delicious. Get ready for a quick and healthier dinner option that your family will love!
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Ingredients
  

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

½ cup unsalted cashews

1 cup broccoli florets

1 red bell pepper, sliced

1 cup snap peas

2 green onions, chopped

3 cloves garlic, minced

1-inch piece of ginger, minced

¼ cup soy sauce (or tamari for gluten-free)

2 tbsp oyster sauce

1 tbsp cornstarch

1 tbsp rice vinegar

1 tbsp sesame oil

2 tbsp vegetable oil

1 tsp crushed red pepper flakes (optional)

Cooked rice or quinoa for serving

Instructions
 

In a medium bowl, combine chicken pieces with cornstarch and a pinch of salt. Toss until chicken is evenly coated.

    In another bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, and crushed red pepper flakes (if using). Set aside.

      Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until golden brown and cooked through (about 5-7 minutes). Remove chicken from the skillet and set aside.

        In the same pan, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger and sauté for about 30 seconds until fragrant.

          Add the broccoli, bell pepper, and snap peas to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.

            Return the cooked chicken to the pan with the vegetables. Pour the prepared sauce over the mixture, stirring to combine. Cook for another 2-3 minutes until everything is heated through.

              Stir in the cashews and green onions, mixing well to combine all ingredients.

                Serve the Better-Than-Takeout Cashew Chicken hot over cooked rice or quinoa. Enjoy!

                  Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4