Cashew Chicken – Better Than Takeout

Cashew Chicken – Better Than Takeout

Introduction

If you’re a fan of Chinese takeout, you’ll love this Cashew Chicken recipe that’s not only incredibly easy to make but also tastes better than takeout! Tender chicken, roasted cashews, and a savory, slightly sweet sauce come together to create a satisfying dish that’s perfect for a weeknight dinner. With fresh ingredients, you can enjoy the flavor of your favorite Chinese restaurant from the comfort of your own kitchen, and without any added preservatives or MSG.

This dish offers a perfect balance of savory and slightly sweet flavors, with the added crunch of cashews elevating the experience. Whether you’re cooking for your family or hosting friends for dinner, this Cashew Chicken will surely impress everyone!

History of the Dish

Cashew chicken is a popular dish in Chinese-American cuisine, with roots tracing back to the mid-20th century in the United States. While cashews have been a staple ingredient in Chinese cooking for centuries, cashew chicken as we know it today was invented by Chinese chef David Leong, who moved to Springfield, Missouri, in the 1960s. Leong modified a traditional Chinese dish to cater to American tastes, and his version of cashew chicken became wildly popular in the region.

In the years that followed, cashew chicken made its way onto menus across the U.S., especially in Chinese-American restaurants, where it became a beloved dish among customers. Its combination of chicken, cashews, and sweet-savory sauce has made it a staple in takeout orders and a favorite homemade dish.

Health Benefits

This Cashew Chicken recipe is not only delicious but also packed with beneficial nutrients:

• Chicken – A great source of lean protein that is low in fat, helping to build muscle and repair tissues.
• Cashews – High in healthy fats, fiber, protein, and essential minerals such as magnesium, copper, and manganese. Cashews are also heart-healthy nuts that contribute to better cholesterol levels.
• Vegetables – Bell peppers, onions, and garlic add fiber, antioxidants, and vitamins, especially vitamin C.
• Low in Sugar – While this dish has a hint of sweetness from the sauce, it can be made lower in sugar by adjusting the amount of honey or sugar used in the recipe.

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Ingredients for Cashew Chicken:

• For the Chicken:
  • 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tbsp soy sauce
  • 1 tsp cornstarch
  • 1 tsp sesame oil
  • 2 tbsp vegetable oil (for stir-frying)
• For the Sauce:
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp honey or brown sugar (adjust to taste)
  • 1 tbsp rice vinegar
  • ½ tsp crushed red pepper flakes (optional, for heat)
  • 1 tsp cornstarch mixed with 2 tbsp water (for thickening)
• For the Stir-Fry:
  • 1 cup unsalted roasted cashews
  • 1 bell pepper, sliced
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated (optional)
  • 2 green onions, chopped (for garnish)

Instructions:

Step 1: Marinate the Chicken

1. In a bowl, combine the chicken pieces with 2 tablespoons of soy sauce, 1 teaspoon of cornstarch, and 1 teaspoon of sesame oil. Toss until the chicken is well-coated. Let it marinate for at least 10-15 minutes. This will help the chicken stay tender and absorb the flavors. Homemade Samoas Girl Scout Cookies

Step 2: Prepare the Sauce

1. In a separate bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, honey (or brown sugar), rice vinegar, and crushed red pepper flakes (if using). Set the sauce aside.
2. In a small bowl, mix 1 teaspoon of cornstarch with 2 tablespoons of water to create a cornstarch slurry. This will be used to thicken the sauce later. Set it aside as well.

Step 3: Stir-Fry the Chicken

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken pieces in a single layer. Cook the chicken for 4-5 minutes, flipping it occasionally until it’s browned and cooked through. Remove the chicken from the skillet and set it aside.

Step 4: Stir-Fry the Vegetables

1. In the same skillet, add another tablespoon of vegetable oil. Add the sliced bell pepper, onion, garlic, and grated ginger (if using). Stir-fry for about 3-4 minutes, until the vegetables are tender but still crisp.

Step 5: Combine the Chicken and Sauce

1. Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables and toss everything together. Allow the sauce to simmer for about 2 minutes.
2. Add the cornstarch slurry to the skillet and stir well. The sauce should thicken up into a glossy, delicious coating.

Step 6: Add the Cashews

1. Add the roasted cashews to the skillet and toss everything together until well combined and heated through. The cashews should add a nice crunch and flavor to the dish.

Step 7: Serve and Garnish

1. Once everything is well-mixed and the sauce is thickened, remove the skillet from the heat. Serve the cashew chicken immediately over steamed rice.
2. Garnish with chopped green onions for an extra burst of flavor and color.

Serving Suggestions:

• Rice: Serve with steamed white rice or brown rice to soak up the flavorful sauce.
• Noodles: For a different take, serve over stir-fried noodles or lo mein for a heartier meal.
• Vegetables: Pair with steamed broccoli or sautéed green beans to balance the richness of the dish.
• Salad: A light cucumber or Asian-inspired salad with sesame dressing would complement the flavors nicely. Potsticker Soup with Mushrooms Bok Choy

Nutritional Information (Per Serving):

• Calories: ~350-400 (depending on the amount of sauce used)
• Protein: 30g
• Carbohydrates: 20g
• Fat: 18g
• Fiber: 2g
• Sodium: 800mg (can be reduced by using low-sodium soy sauce)

Tips for Success:

• Adjust the Sweetness: If you prefer a sweeter sauce, add more honey or brown sugar. If you like a savory profile, you can reduce the sugar.
• Cashews: Use unsalted cashews to control the sodium level in your dish.
• Vegetables: Feel free to add more vegetables such as carrots, snow peas, or zucchini for added nutrition and flavor.
• Sauce Thickness: The cornstarch slurry is crucial for thickening the sauce. Add it gradually, as it can thicken quickly.

Conclusion

This Cashew Chicken is a perfect weeknight dinner that’s healthier and tastier than any takeout. With tender chicken, crunchy cashews, and a perfectly balanced sauce, it’s an easy and satisfying dish that will have everyone asking for seconds. It’s a great alternative to takeout, and you’ll never have to worry about the added MSG or preservatives that often come with restaurant versions. Whether you’re cooking for yourself or a group, this recipe is sure to become a family favorite. Enjoy! Butter Biscuits