This Better-Than-Takeout Cashew Chicken Stir-Fry is a healthier, flavorful, and satisfying dish that brings the best of your favorite Chinese takeout right to your kitchen. Featuring juicy pieces of chicken, crisp vegetables, and crunchy cashews, all coated in a savory, slightly sweet sauce, this dish is the perfect balance of texture and taste. Whether you’re looking for a quick weeknight dinner or meal prep option, this stir-fry is ready in just 30 minutes, making it an easy and delicious option for any day of the week. It’s a fresh, homemade alternative to greasy takeout, and you’ll love how customizable it is!
**Total Time:** 30 minutes
**Prep Time:** 10 minutes
**Cook Time:** 20 minutes
**Ingredients:**
**For the Stir-Fry:**
– 1 tablespoon vegetable oil (for frying)
– ½ cup unsalted cashews, roasted or raw
– 1 cup bell peppers, thinly sliced (red, yellow, or green)
– 1 medium carrot, julienned
– 1 small zucchini, thinly sliced
– ½ onion, thinly sliced
– 2-3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 2 green onions, chopped (for garnish)
– 1 lb boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
**For the Sauce:**
– ¼ cup soy sauce (or tamari for gluten-free)
– 2 tablespoons hoisin sauce
– 1 tablespoon rice vinegar
– 1 tablespoon honey or maple syrup
– 1 teaspoon cornstarch (to thicken the sauce)
– ¼ teaspoon crushed red pepper flakes (optional for heat)
– ½ teaspoon sesame oil
– 1 tablespoon water (if needed to adjust consistency)
**Instructions:**
**1. Prepare the Sauce:**
In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, cornstarch, and red pepper flakes until the cornstarch dissolves. Set aside.
**2. Cook the Chicken:**
– Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
– Add the chicken pieces in a single layer and cook for about 5-6 minutes until browned on all sides.
– Remove from the skillet and set aside.
**3. Stir-Fry the Vegetables:**
– In the same skillet, add a bit more oil if needed.
– Stir in garlic and ginger, and sauté for about 1 minute until fragrant.
– Add the bell peppers, carrot, zucchini, and onion to the skillet.
– Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
**4. Combine Chicken and Sauce:**
– Return the cooked chicken to the pan with the vegetables.
– Pour in the sauce and stir to combine.
– Let it simmer for a few minutes until the sauce thickens.
**5. Add Cashews:**
– Stir in the cashews and cook for an additional minute.
– Taste and adjust seasoning if needed (more soy sauce, honey, or a splash of vinegar for balance).
**6. Garnish and Serve:**
– Garnish with chopped green onions and serve hot over steamed rice or noodles.
**Tips:**
– **Chicken Substitute:** Swap chicken for shrimp, tofu, or beef.
– **Vegetable Variety:** Use broccoli, snap peas, or mushrooms for variety.
– **Crunchy Cashews:** Lightly toast the cashews in a dry skillet for extra crunch.
– **Low-Sodium Option:** Use low-sodium soy sauce and reduce or eliminate added salt.
– **Make it Spicy:** Increase red pepper flakes or add a sliced chili pepper.
– **Meal Prep:** Store in the fridge for up to 3 days. Reheat in a skillet or microwave before serving.
Enjoy your homemade, Better-Than-Takeout Cashew Chicken Stir-Fry—a healthier, tastier alternative to takeout!