Cashew Chicken Take Out Style
Bring the taste of your favorite Asian takeout straight to your kitchen with this Cashew Chicken Take-Out Style recipe! Tender, stir-fried chicken breast pieces are coated in a velvety sauce made with soy sauce, hoisin, and a touch of brown sugar for the perfect balance of savory and sweet. Loaded with crunchy toasted cashews, crisp red bell peppers, and aromatic garlic and ginger, this dish is bursting with bold flavors and vibrant textures. Finished with a drizzle of sesame oil and a sprinkle of sesame seeds for a restaurant-worthy touch, this quick and easy recipe is ready in just 30 minutes. Serve it over fluffy steamed white rice for an irresistible weeknight dinner that rivals your favorite takeout spot. Perfect for anyone craving a homemade twist on a classic Asian comfort food!
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breast
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 1 cup unsalted cashews
- 3 cloves garlic cloves
- 1 teaspoon fresh ginger
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons rice vinegar
- 2 teaspoons brown sugar
- 0.5 cup chicken stock
- 2 teaspoons cornstarch (for sauce)
- 3 stalks green onions
- 1 large red bell pepper
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 4 cups white rice (cooked)
Instructions
Cut the chicken breast into small bite-sized pieces and toss with 2 tablespoons of cornstarch until evenly coated.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until golden brown and fully cooked, about 5-6 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Stir-fry the cashews for 1-2 minutes until lightly toasted. Remove and set aside.
Finely mince the garlic cloves and grate the ginger. Dice the red bell pepper into small chunks, and slice the green onions into 1-inch pieces.
In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, brown sugar, chicken stock, and 2 teaspoons of cornstarch. Set the sauce mixture aside.
Add the garlic, ginger, red bell pepper, and green onions to the skillet. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
Return the chicken to the skillet, followed by the toasted cashews. Pour in the sauce mixture and stir well to coat everything evenly.
Cook for another 2-3 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
Drizzle with sesame oil and sprinkle with sesame seeds for added flavor and presentation.
Serve hot over steamed white rice for the full take-out style experience.
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 671 mg | 29% | |
| Total Carbohydrate | 81.2 g | 30% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 8.7 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 736 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
