Better Than Takeout Cashew Chicken
🥡 Better Than Takeout Cashew Chicken
Tender chicken, crunchy cashews, and a savory-sweet garlic-ginger sauce—all in under 30 minutes. Healthier, faster, and tastier than your favorite takeout.
⏱️ Quick Overview
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
Main:
- 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 2 tbsp cornstarch
- 2 tbsp vegetable or peanut oil
- ½ cup roasted, unsalted cashews
- 1 red bell pepper, chopped (optional)
- 3 green onions, sliced (whites and greens separated)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ¼ tsp red pepper flakes (optional)
Sauce:
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp hoisin sauce (low-sugar optional)
- 1 tbsp oyster sauce (or sub with more soy + miso)
- 1 tbsp rice vinegar (or white vinegar)
- 1 tbsp brown sugar (adjust to taste)
- 1 tsp sesame oil
- ¼ cup water or chicken broth
🔪 Instructions
1. Prep the Chicken:
- In a bowl, toss chicken pieces with cornstarch, salt, and pepper.
- Set aside while you prepare veggies and sauce.
2. Make the Sauce:
- In a small bowl, whisk together all sauce ingredients until smooth.
- Set aside.
3. Sear the Chicken:
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
- Add half the chicken in a single layer; sear 3–4 minutes per side until golden and cooked through.
- Transfer to a plate and repeat with remaining chicken.
4. Sauté Aromatics:
- In the same pan, add 1 tsp more oil if needed.
- Stir-fry garlic, ginger, red pepper flakes, and green onion whites for 30 seconds until fragrant.
5. Combine:
- Return chicken to the pan.
- Pour in the sauce and stir to coat evenly.
- Simmer 2–3 minutes, stirring, until sauce thickens.
6. Finish with Cashews:
- Stir in cashews and cook for 1 more minute.
- Remove from heat.
7. Garnish & Serve:
- Top with green onion tops.
- Serve over jasmine rice, brown rice, or noodles.
💡 Tips for Success
- Cornstarch = crisp chicken without deep-frying.
- Roast cashews in a dry pan for deeper flavor.
- Cook in batches to keep chicken from steaming.
- Let sauce simmer to fully develop and thicken.
🥗 Serving Suggestions
Serve With:
- Steamed jasmine rice
- Cauliflower rice (low-carb)
- Quinoa or soba noodles
Great Sides:
- Egg drop soup
- Steamed dumplings
- Cucumber salad or slaw
Toppings:
- Sriracha or chili flakes
- Sesame seeds
- Lime wedges
🧊 Meal Prep & Storage
- Make ahead: Sauce keeps in the fridge for up to 3 days.
- Fridge: Store cooked chicken for 3–4 days in an airtight container.
- Freezer: Freeze for up to 2 months.
- Reheat: Microwave or stir-fry with a splash of broth.
📊 Nutrition Estimate (Per Serving)
- Calories: ~430
- Protein: 35g
- Carbs: 22g
- Sugar: 6g
- Fat: 23g (Saturated: 4g)
- Sodium: 650mg
- Fiber: 2g