Takeout-Style Cashew Chicken

Crunchy cashews, tender vegetables, and delicious chicken come together so easily to make the perfect Cashew Chicken. This recipe is even better than takeout!
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• ½ 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

Stir Fry:

• 2 tablespoons vegetable or canola oil
• 2 tablespoons sesame oil
• 2 pounds chicken breasts or thighs, cubed
• ¼ cup cornstarch
• ½ teaspoon salt
• ½ 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
• ¼ cup sliced green onions, for garnish


1️⃣ In a small mixing bowl, whisk together water, hoisin sauce, soy sauce, chili garlic sauce, ginger, garlic, honey, and cornstarch. Set aside.

2️⃣ Cube and place chicken in a bowl with the corn starch, salt and pepper. Toss until chicken is well coated.

3️⃣ Heat a wok or large skillet over medium-high heat. Pour in cooking oil and sesame oil and add in chicken.

4️⃣ Toss and allow chicken to cook until it starts to brown, about 8-10 minutes.

5️⃣ Add in garlic, broccoli, and bell peppers and let the veggies sauté alongside the chicken for another 5 minutes.

6️⃣ 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.

7️⃣ Serve over rice and garnish with sliced green onions.


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