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.
Takeout-Style Cashew Chicken
- 1/2 cup water
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons minced garlic
- 1 tablespoon Asian chili garlic sauce
- 1 tablespoon minced fresh ginger (or 1/2 tsp ground ginger)
- 1 tablespoon honey
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil
- 2 tablespoons sesame oil
- 2 pounds chicken breasts or thighs , cubed
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons garlic minced
- 1 cup broccoli florets
- 1 red bell pepper cut into 1 inch strips
- 1 green bell pepper cut into 1 inch strips
- 1 cup cashews Whole, roasted and unsalted
- 1/4 cup sliced green onions , for garnish
- In a small mixing bowl, whisk together water, hoisin sauce, soy sauce, chili garlic sauce, ginger, garlic, honey, and cornstarch. Set aside.
- Cube and place chicken in a bowl with the corn starch, salt and pepper. Toss until chicken is well coated.
- Heat a wok or large skillet over medium-high heat. Pour in cooking oil and sesame oil and add in chicken.
- Toss and allow chicken to cook until it starts to brown, about 8-10 minutes.
- Add in garlic, broccoli, and bell peppers and let the veggies sauté alongside the chicken for another 5 minutes.
- Once veggies have started to soften, add in the sauce mixture and cashews and continue to cook over a medium heat for 8-10 minutes. Stir occasionally. Sauce will thicken.
- Serve over rice and garnish with sliced green onions