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- 500g boneless chicken thighs, cut into bite-sized pieces - 1 cup unsalted cashews - 2 tablespoons soy sauce - 2 tablespoons oyster sauce (or mushroom sauce for a vegetarian option) - 1 tablespoon cornstarch - 3 tablespoons vegetable oil The main ingredients create a rich and tasty base for this dish. Chicken thighs give a juicy texture. Cashews add crunch and flavor. The soy and oyster sauces bring umami notes that make this dish feel gourmet. Cornstarch helps thicken the sauce, giving it a nice glaze. - 1 bell pepper (red or green), sliced - 1 cup broccoli florets For vegetables, I love using bell peppers and broccoli. They add color and nutrition. Bell peppers come in red or green, so pick your favorite. Broccoli brings a nice crunch and pairs well with the chicken and cashews. - Vegetarian options: Use mushrooms instead of chicken. - Gluten-free alternatives: Use tamari instead of soy sauce and mushroom sauce instead of oyster sauce. These substitutions help everyone enjoy this dish. If you want to go vegetarian, mushrooms add a savory depth. For gluten-free options, tamari is a great choice. It tastes just as good without the gluten. First, take your chicken thighs and cut them into bite-sized pieces. In a bowl, mix the chicken with soy sauce, oyster sauce, and cornstarch. Stir until the chicken is well coated. Let it marinate for about 15 to 20 minutes. This step adds flavor and helps tenderize the meat. Next, heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer. Cook the chicken for about 5 to 7 minutes. Stir occasionally until it turns golden brown and is cooked through. Once done, remove the chicken and set it aside. In the same skillet, add 1 tablespoon of vegetable oil. Toss in the minced garlic and ginger. Sauté them for about 30 seconds until they smell great. Then, add the sliced bell pepper and broccoli florets. Stir-fry for about 3 to 4 minutes. You want the vegetables to be tender but still crisp. Now, return the cooked chicken to the pan. Mix in the honey or maple syrup and stir everything together for another minute. This helps blend all the flavors. Toss in the unsalted cashews and chopped green onions. Stir until everything is warm. Season with salt and pepper to taste. Serve your cashew chicken over a bed of jasmine rice for a delicious meal. To get the best results with your cashew chicken, avoid overcooking the chicken. Cook the chicken in a single layer. This helps it brown nicely. Use medium-high heat for cooking. Check for a golden color after about five to seven minutes. For crunchy vegetables, stir-fry your veggies quickly. Cook them just until they are bright and tender. This keeps their crunch. Add bell peppers and broccoli last. They need only a few minutes to stay crisp. To boost flavor, think about adding seasonings. A pinch of red pepper flakes can add heat. You can also sprinkle some sesame seeds for extra taste. Fresh herbs, like cilantro or basil, can brighten the dish. Add them at the end for the best flavor impact. You can also swap the honey for a bit of chili sauce. This gives a sweet and spicy touch. Play around with these options to find what you like best. For stir-frying, a large skillet or wok works best. Both can heat evenly and allow for quick cooking. A non-stick pan can help with easy cleanup. When prepping, keep your tools simple. A sharp knife and cutting board are must-haves. Use measuring spoons for sauces. A spatula will help you stir and flip the chicken easily. Having the right tools makes cooking fun and smooth. {{image_2}} You can easily adapt this cashew chicken for different diets. For a vegetarian or vegan option, swap the chicken for tofu or tempeh. Use mushroom sauce instead of oyster sauce for flavor. This change keeps the dish rich and tasty without meat. If you're following a low-carb plan, use cauliflower rice instead of jasmine rice. You can also skip the honey or maple syrup to cut down on sugar. This way, you can enjoy a healthy meal that fits your diet. You can customize the sauce to fit your taste. If you like a tangy kick, try adding hoisin sauce or sweet and sour sauce. You could also experiment with sesame oil for a nutty flavor. For sweetness, adjust the amount of honey or maple syrup. If you prefer it less sweet, use less syrup. On the other hand, if you love sweet flavors, add a little more. This flexibility makes your cashew chicken unique every time. To spice things up, add chili flakes or sliced fresh peppers. This will bring some heat to the dish. If you want it milder, leave out the spice or use bell peppers only. For families with kids, it's best to keep it mild. You can always add hot sauce at the table for those who like it spicy. This way, everyone can enjoy their meal just the way they want. To keep your cashew chicken fresh, use airtight containers. Glass containers work best for this. You can store leftovers in the fridge for up to three days. Make sure to let the dish cool before sealing it. This helps prevent moisture build-up. When it's time to enjoy your leftovers, heat them gently. The best way is to use a skillet on low heat. Stir often to avoid burning. You can also microwave the dish, but it may lose some crunch. If you want to freeze the cashew chicken, place it in a freezer-safe container. It will stay good for up to three months. Just remember to thaw it in the fridge before reheating. Serve this dish over jasmine rice for a classic touch. You can also try it with brown rice or noodles for a twist. Pair your cashew chicken with a side of steamed veggies or a fresh salad. This adds color and nutrients to your meal. Enjoy experimenting with different combinations! Yes, you can use chicken breast. Chicken thighs add more flavor and stay juicy. Breasts cook faster and can dry out if overcooked. If you prefer a leaner option, go for breasts. Just watch the cooking time closely. To make this dish gluten-free, choose gluten-free soy sauce. For oyster sauce, use gluten-free mushroom sauce. Both options will keep the rich flavor while removing gluten. Always check labels to ensure safety. You can add many vegetables! Snap peas, carrots, or mushrooms work great. Feel free to mix in what you like. Just keep the cooking time in mind. You want them tender but still crisp. Yes, you can meal prep this dish. Cook the chicken and vegetables, then store them in the fridge. Reheat them when you’re ready to eat. This makes dinner quick and easy on busy nights. This blog post covered how to make a tasty cashew chicken dish. We explored the main ingredients, including chicken thighs, cashews, and fresh veggies. I shared step-by-step instructions, tips for perfect texture, and ways to customize the dish for dietary needs. Remember, you can swap sauces or adjust spice levels. Keep these ideas in mind for a fun and delicious meal. Enjoy creating your own version of this classic dish!

Better-Than-Takeout Cashew Chicken

Craving takeout? Try this Better-Than-Takeout Cashew Chicken recipe that combines juicy chicken, crunchy cashews, and vibrant veggies for a delicious homemade meal. With easy-to-follow steps, you'll whip up this flavorful dish in just 30 minutes! Perfect for busy weeknights, serve it over fragrant jasmine rice for a satisfying dinner. Click through to discover the full recipe and enjoy a healthier, tastier version of your favorite takeout!
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Ingredients
  

500g boneless chicken thighs, cut into bite-sized pieces

1 cup unsalted cashews

2 tablespoons soy sauce

2 tablespoons oyster sauce (or mushroom sauce for a vegetarian option)

1 tablespoon cornstarch

3 tablespoons vegetable oil

1 bell pepper (red or green), sliced

1 cup broccoli florets

3 cloves garlic, minced

1 inch ginger, minced

1 tablespoon honey or maple syrup

2 green onions, chopped

Salt and pepper to taste

Cooked jasmine rice, for serving

Instructions
 

In a bowl, combine the chicken pieces, soy sauce, oyster sauce, and cornstarch. Toss until the chicken is well coated. Let it marinate for about 15-20 minutes.

    Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for about 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken and set aside.

      In the same skillet, add 1 tablespoon of vegetable oil. Toss in the minced garlic and ginger, sautéing for about 30 seconds until fragrant.

        Add the sliced bell pepper and broccoli florets. Stir-fry for about 3-4 minutes until the vegetables are tender yet crisp.

          Return the chicken to the pan and mix in the honey or maple syrup. Stir everything together for another minute to combine the flavors well.

            Toss the unsalted cashews and chopped green onions into the mixture, stirring until everything is warmed through. Season with salt and pepper to taste.

              Serve the cashew chicken over a bed of cooked jasmine rice.

                Prep Time: 20 min | Total Time: 30 min | Servings: 4