Crunchy cashews, tender vegetables, and delicious chicken come together so easily to make the perfect Cashew Chicken. This recipe is even better than takeout!
We have a love-hate relationship with takeout. We absolutely love take out. Some of our favorite, most delicious food comes from local takeout restaurants. However, we don’t always feel so great after eating takeout. With a diet so heavily focused on made-from-scratch cooking, our stomachs just don’t quite know what to do with takeout food. Learning to make our favorite cashew chicken was an absolute must, and we are sure you’ll agree that it is better than takeout!
Takeout Cashew Chicken is not an authentic Chinese recipe, but rather a typical American version of Chinese-American takeout restaurants. The Stay At Home Chef uses ingredients that are easily accessible for most people in the United States and Canada so that anyone can easily celebrate world cuisines even if their opportunities for travel or access to regional ingredients are limited.
You can use either fresh or frozen broccoli in this recipe.
Optional Vegetable Add Ins:
If you’re looking to beef up your meal a bit, feel free to add your favorite veggies to this! Some of our favorites are edamame, snow peas, water chestnuts, and bamboo shoots.
Spice Level in Takeout Cashew Chicken:
Takeout cashew chicken has a low spice level, and should be well tolerated by most. If you would like a spicier version, swap out the sesame oil for hot sesame oil and/or add in crushed red pepper flakes at the end.
Make Ahead Instructions:
You really want to prepare this immediately before serving to preserve the texture and flavors. However, you can always make the sauce up to 48 hours ahead of time and store in your fridge until ready to cook.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat either in a skillet on the stovetop over medium-low heat, or in the microwave in 30-second increments until warmed through.
If you like this recipe, you may be interested in these other delicious Asian inspired recipes:
- Takeout Sweet and Sour Chicken
- Takeout Style Szechuan Chicken
- Takeout Style Beef Lo Mein
- Spicy Szechuan Shrimp and Broccoli
Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Caytlin does a GREAT job …so much like Rachel in her personality
this recipe is awesome…my family LOVED it !!!
thank you Caytlin
I think adding vegetables to this cashew chicken recipe is a plus.
I have not made a chicken cashew dish for a long time but would be
tempted to leave out the cornstarch .
This was a WOW recipe! Absolutely delicious. The only thing I did differently was to make slightly more sauce. Otherwise this was perfect in every way and my family loved it!
I have made chicken cashew many, many times, but I like your sauce a lot than the simpler sauce I have been making. I suggest cutting the chicken in flat slices – they are much easier to pick up with chop sticks that cubes are. And I would cut the peppers in similarly shaped slices – it will look better in the serving bowl.
Absolutely fabulous!! By far better than any takeout I’ve found ❤️
This recipe is easy and looks really good!