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Discover the delightful flavors of a homemade dish that rivals your favorite takeout – Better-Than-Takeout Cashew Chicken. This vibrant and savory recipe is not only simple to prepare but also bursting with wholesome ingredients like tender chicken thighs, colorful bell peppers, and crunchy cashews. As we explore the steps to create this mouthwatering meal, you'll learn about the balance of flavors and textures that make this dish a standout. Whether you're looking for a quick weeknight dinner or a dish to impress guests, this recipe is sure to satisfy your cravings.

Better-Than-Takeout Cashew Chicken

Elevate your dinner game with this Better-Than-Takeout Cashew Chicken! In just 35 minutes, you can prepare a delicious meal featuring marinated chicken thighs stir-fried with vibrant bell peppers, garlic, and ginger, all tossed in a flavorful sauce. Finish it off with crunchy roasted cashews for a delightful crunch. Serve it over fluffy rice for a satisfying dinner the whole family will love. Easy to make and packed with flavor, this dish is sure to impress!
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Ingredients
  

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

1/2 cup unsalted roasted cashews

1 red bell pepper, diced

1 green bell pepper, diced

1 medium onion, chopped

3 cloves garlic, minced

1-inch piece of ginger, minced

1/4 cup soy sauce (low sodium)

2 tablespoons hoisin sauce

2 tablespoons oyster sauce

1 tablespoon cornstarch

1 tablespoon sesame oil

2 tablespoons vegetable oil

1/4 teaspoon red pepper flakes (optional for heat)

1/4 cup green onions, sliced (for garnish)

Cooked white rice or jasmine rice (for serving)

Instructions
 

Marinate the Chicken: In a medium bowl, mix the chicken pieces with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Let it marinate for 15-20 minutes while you prepare the other ingredients.

    Make the Sauce: In a separate bowl, whisk together the remaining soy sauce, hoisin sauce, oyster sauce, sesame oil, and red pepper flakes if using. Set aside.

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

        Sauté the Vegetables: In the same pan, add the remaining tablespoon of vegetable oil. Add the onion, garlic, ginger, and bell peppers. Stir-fry for about 3-4 minutes, until the vegetables are tender-crisp.

          Combine Everything: Return the cooked chicken to the pan with the vegetables. Pour in the sauce and stir well to combine, cooking for an additional 2-3 minutes until everything is coated and heated through.

            Add Cashews: Stir in the roasted cashews just before serving, allowing them to warm slightly.

              Garnish and Serve: Remove from heat, garnish with sliced green onions, and serve immediately over cooked rice.

                Prep Time: 20 minutes | Total Time: 35 minutes | Servings: 4