Cashew Chicken Better Than Takeout

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Instructions

Step 1: Prepare the Chicken

1. In a bowl, toss the chicken pieces with cornstarch and soy sauce. This helps the chicken stay tender and develop a slight crisp when cooked.

Step 2: Make the Sauce

2. In a small bowl, whisk together soy sauce, hoisin sauce, oyster sauce, rice vinegar, honey, sesame oil, garlic, ginger, red pepper flakes, and water. Set aside.

Step 3: Cook the Chicken

3. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
4. Add the chicken and cook until golden brown and fully cooked, about 5-6 minutes. Remove from the skillet and set aside.

Step 4: Stir-Fry the Vegetables

5. In the same skillet, add another tablespoon of oil and stir-fry the bell peppers for 2-3 minutes, until slightly tender but still crisp.

Step 5: Combine Everything

6. Return the chicken to the skillet, pour in the sauce, and stir well to coat. Cook for another 2 minutes, allowing the sauce to thicken.
7. Stir in the cashews and green onions, mixing well.

Step 6: Serve & Enjoy!

8. Garnish with sesame seeds and serve hot over steamed rice or noodles.

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Tips for the Best Cashew Chicken

For extra crunch, toast the cashews in a dry pan for 2-3 minutes before adding them.
Want it spicier? Add more red pepper flakes or a drizzle of sriracha.
Make it gluten-free by using tamari instead of soy sauce.

This Cashew Chicken is so good, you’ll never need takeout again! Give it a try and enjoy a fresh, flavorful meal at home.