Takeout-Style Cashew Chicken

Crunchy cashews, tender veggies, and flavorful chicken come together easily for the perfect cashew chicken. This recipe is even better than takeout!

We have a love-hate relationship with takeout. We really like takeout. Some of our favorite and tastiest meals come from local takeout restaurants. However, we don’t always feel that good after eating takeout. With a diet so heavily focused on cooking from scratch, our stomachs simply don’t know what to do with takeaway food. Learning to make our favorite cashew chicken is an absolute must, and we’re sure you’ll agree it’s better than takeout!

Takeout Cashew Chicken is not an authentic Chinese recipe, but a typical American version of a Chinese takeout restaurant. Stay At Home Chef uses ingredients that are readily available to most people in the US and Canada, making it easy for anyone to sample world cuisine, even if they have limited travel opportunities or limited access to local ingredients.

broccoli:

You can use fresh or frozen broccoli in this recipe.

Optional vegetable add-ons:

If you want to spice up your meal a bit, feel free to add your favorite veggies! Some of our favorites are edamame, snow peas, water chestnuts, and bamboo shoots.

Spice Levels for Takeout Cashew Chicken:

The takeaway cashew chicken is less spicy, which is acceptable to most people. If you want a spicier version, swap out the sesame oil for hot sesame oil and/or add crushed red pepper flakes at the end.

Takeout cashew chicken served in a dinner bowl.

Note in advance:

You really want to prepare this immediately before serving to preserve the texture and flavor. However, you can always make the sauce 48 hours in advance and store it in the refrigerator until ready to cook.

Storage and Reheating Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet on the stovetop over medium-low heat or in the microwave in 30-second increments until heated through.

If you liked this recipe, you might be interested in these other delicious Asian-inspired recipes:

watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Crunchy cashews, tender veggies, and flavorful chicken come together easily for the perfect cashew chicken. This recipe is even better than takeout!

Preparation time 25 minute

cooking time 20 minute

total time 45 minute

raw material

Sauce

1/2 cup water
3 tablespoon seafood sauce
2 tablespoon i am willow
2 tablespoon minced garlic
1 tablespoon Asian Chili Garlic Sauce
1 tablespoon chopped fresh ginger (or 1/2 tsp ground ginger)
1 tablespoon Honey
2 teaspoon corn starch

stir fry

2 tablespoon vegetable oil
2 tablespoon sesame oil
2 pound chicken breast or thigh cube
1/4 cup corn starch
1/2 teaspoon Salt
1/2 teaspoon black pepper
2 tablespoon garlic minced
1 cup broccoli
1 red bell pepper cut into 1-inch strips
1 Green pepper cut into 1-inch strips
1 cup cashew whole, roasted and unsalted
1/4 cup sliced onion for decoration

instruct

In a small mixing bowl, whisk together water, hoisin sauce, soy sauce, chili garlic sauce, ginger, garlic, honey, and cornstarch. on hold.
Cube chicken and place in a bowl with cornstarch, salt, and pepper. Stir until chicken is well coated.
Heat a wok or large skillet over medium-high heat. Pour in cooking oil and sesame oil, add chicken.
Stir and let the chicken cook until it starts to brown, about 8-10 minutes.
Add the garlic, broccoli, and bell pepper and let the vegetables sauté with the chicken for 5 minutes.
Once the vegetables start to soften, add the sauce mixture and cashews and continue to cook over medium heat for 8-10 minutes. Stir occasionally. The sauce will thicken.
Served over rice, garnished with sliced green onions