Cashew Chicken better than takeout!

by

Cashew Chicken better than takeout!

Ingredients:

For the Chicken:

  1. 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  2. 2 tbsp cornstarch
  3. 1 tbsp soy sauce
  4. 1 tbsp rice vinegar
  5. 1/2 tsp sesame oil
  6. 1 tbsp olive oil (or vegetable oil for stir-frying)

For the Sauce:

  1. 3 tbsp soy sauce
  2. 2 tbsp hoisin sauce
  3. 1 tbsp oyster sauce
  4. 2 tbsp rice vinegar
  5. 1 tbsp honey or brown sugar
  6. 1/2 tsp sesame oil
  7. 1/4 cup chicken broth (or water)
  8. 1 tbsp cornstarch, mixed with 2 tbsp water (to thicken)

For the Stir-Fry:

  1. 1 tbsp olive  oil (for stir-frying)
  2. 1 medium onion, sliced
  3. 1 red bell pepper, sliced
  4. 2 cloves garlic, minced
  5. 1-inch piece fresh ginger, minced
  6. 1/2 cup unsalted cashews (lightly toasted, optional)
  7. 2-3 stalks green onions, chopped (for garnish)

Instructions:

Prepare the Chicken:

In a bowl, mix the 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1/2 tsp sesame oil with the 2 tbsp cornstarch. Add the chicken pieces and toss to coat. Set aside for about 10 minutes to marinate.

Make the Sauce:

In a separate bowl, whisk together 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp oyster sauce, 2 tbsp rice vinegar, 1 tbsp honey (or brown sugar), and 1/2 tsp sesame oil. Add 1/4 cup chicken broth (or water). Mix the 1 tbsp cornstarch with 2 tbsp water to create a slurry, then stir into the sauce mixture. Set aside.

Cook the Chicken:

Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.

See also  Mediterranean Crispy Butternut Squash Bites With Hot Honey Feta Drizzle

Stir-Fry the Vegetables:

In the same skillet, add another 1 tbsp oil. Add the sliced onion and red bell pepper and stir-fry for 2-3 minutes until they begin to soften. Add the minced garlic and ginger, and cook for another 30 seconds until fragrant.

Combine Chicken and Sauce:

Return the cooked chicken to the skillet with the vegetables. Pour the sauce mixture over the chicken and vegetables. Stir well to coat. Cook for an additional 2-3 minutes until the sauce thickens and becomes glossy.

Add Cashews and Garnish:

Stir in the toasted cashews and cook for another minute. Garnish with chopped green onions.

Serve:

Serve your homemade cashew chicken over steamed rice, noodles, or your favorite side. Enjoy your takeout-inspired dish, better than the restaurant!

This Cashew Chicken recipe is savory, sweet, and crunchy with a flavorful sauce that brings everything together.

Terms and Conditions - Privacy Policy