Better Than Takeout Cashew Chicken Recipe

Cashew Chicken is a beloved staple in Chinese-American cuisine, known for its tender chicken pieces, crunchy roasted cashews, and a rich, savory-sweet sauce. While delicious, takeout versions are often loaded with excess oil, sodium, and sugar.

What Makes This Recipe “Better Than Takeout”?

• Healthier: Less oil, no MSG, controlled sodium

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• Quick & Easy: Ready in under 30 minutes

• Customizable: Adjust spice, sweetness, or veggies to your liking

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• Fresher Ingredients: You control the quality

• One-pan friendly: Minimal dishes

Equipment You’ll Need

• Large skillet or wok

• Mixing bowls

• Whisk

• Cutting board & sharp knife

• Measuring spoons and cups

• Rice cooker or pot (for serving rice)

Cashew Chicken Sauce – The Secret Weapon

This savory, slightly sweet, and umami-packed sauce is what makes this dish shine.

Make the Sauce:

In a bowl, whisk together:

• Soy sauce

• Hoisin sauce

• Oyster sauce

• Vinegar

• Brown sugar

• Sesame oil

• Garlic and ginger

• Chicken broth

• Cornstarch

Step-by-Step Cooking Instructions

Step 1: Prep the Chicken

1. In a bowl, toss chicken with 1 tbsp cornstarch, salt, and pepper.

2. Let it sit while you chop vegetables and prep the sauce.

Step 2: Sear the Chicken

1. Heat oil in a large skillet or wok over medium-high heat.

2. Add chicken in a single layer—avoid overcrowding.

3. Sear for 2–3 minutes without stirring, then flip and cook another 2–3 minutes until golden brown and cooked through.

4. Transfer chicken to a plate.

Step 3: Stir-Fry the Vegetables

1. In the same skillet, add a touch more oil if needed.

2. Add white parts of green onions, bell peppers, and any other veggies.

3. Stir-fry for 2–4 minutes until crisp-tender.

Step 4: Add Sauce and Chicken

1. Return chicken to the pan with veggies.

2. Pour in the prepared sauce and stir well to coat.

3. Cook for 2–3 minutes until the sauce thickens and becomes glossy.

4. Stir in cashews and green onions. Cook for 1 more minute.

Step 5: Serve

1. Serve hot over rice.

2. Garnish with sesame seeds, green onions, or a drizzle of sriracha if desired.

Tips for Success

• Don’t skip the cornstarch on the chicken: It creates a tender, lightly crisp texture.

• Cook chicken in batches if needed: Overcrowding leads to steaming instead of browning.

• Use roasted, unsalted cashews: They add crunch without extra salt.

• Customize your veggies: Use what’s in season or what you have on hand.

• Let the sauce simmer: This helps thicken and concentrate flavor.

Ingredient Substitutions and Add-Ins

Protein Swaps:

• Shrimp: Cook quickly and remove before stir-frying veggies.

• Tofu: Press and cube, then pan-fry until golden.

• Beef strips or pork tenderloin slices.

Vegetable Add-Ins:

• Carrots

• Baby corn

• Mushrooms

• Bok choy

• Edamame

Low-Sodium or Low-Sugar Modifications:

• Use coconut aminos instead of soy sauce.

• Skip hoisin or use a reduced-sugar version.

• Add more vinegar or citrus for brightness instead of sugar.

Serving Suggestions

Main:

• Steamed jasmine or basmati rice

• Brown rice or quinoa for a whole grain option

• Cauliflower rice for low-carb

Sides:

• Egg drop soup

• Steamed dumplings

• Pickled cucumbers

• Asian slaw or sesame cucumber salad

Toppings:

• Crushed chili flakes

• Extra roasted cashews

• Lime wedges for a fresh finish

Meal Prep and Storage

Make Ahead:

• Sauce can be mixed 2–3 days in advance.

• Chicken can be marinated with cornstarch and stored overnight.

Refrigerate:

• Store cooked cashew chicken in an airtight container for up to 4 days.

Freeze:

• Freeze fully cooled dish in airtight containers for up to 2 months.

• Thaw overnight in the fridge and reheat in a skillet with a splash of water or broth.

Reheat:

• Microwave: 1–2 minutes in a microwave-safe container.

• Skillet: Medium heat with a bit of oil or water to loosen sauce.

Nutrition Facts (Per Serving, approx. 1/4 of recipe)

• Calories: 430

• Protein: 35g

• Carbohydrates: 22g

• Sugar: 6g

• Fat: 23g (4g saturated)

• Sodium: 650mg

• Fiber: 2g

Frequently Asked Questions

Q: Can I use pre-cooked chicken?

Yes, but add it at the end with the sauce just to warm it through.

Q: What if I don’t have oyster or hoisin sauce?

You can leave one out and compensate with more soy sauce and a pinch of sugar. Miso paste is also a good savory replacement.

Q: Are cashews cooked or raw?

Use roasted cashews—preferably unsalted. Toasting them in a dry pan for 2 minutes before adding gives extra flavor.

Q: Can I make this dish spicy?

Yes! Add ½ teaspoon chili flakes, 1 tsp sriracha, or a chopped red chili to the sauce.

Final Thoughts

Cashew Chicken is one of those dishes that combines comfort with crave-worthy complexity. This Better-Than-Takeout version gives you complete control over flavor, texture, and nutrition—all without the cost or wait of delivery. It’s fast enough for a weeknight and impressive enough for guests.