Cashew Chicken better than takeout!

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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.

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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.

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