Better Than Takeout Cashew Chicken and Peppers
This better than takeout cashew chicken and peppers is a 30-minute copycat recipe that feeds a family of five for under $15. Crispy chicken, colorful peppers, and a sweet-salty umami glaze make this an easy weeknight dinner with leftovers for lunch the next day.
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Cost: $15
Servings: 6
Equipment
- Wok or large skillet
- Cutting board and knife
- Mixing bowl or mason jar
- Tongs or slotted spoon
Ingredients
Chicken
- 4 boneless skinless chicken breasts cut into small cubes
- 2 tablespoons soy sauce
- 1 teaspoon white pepper
- ¼ cup cornstarch
Vegetables & Nuts
- 1 white onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 cup unsalted cashews
- 2 tablespoons garlic minced
- 1 teaspoon fresh ginger minced
Glaze
- ⅓ cup soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon fish sauce
For Cooking
- Neutral oil for frying
Instructions
- In a large bowl, toss the cubed chicken with soy sauce, white pepper, and cornstarch until evenly coated.
- Heat oil in a wok or large skillet over medium-high heat. Cook chicken in batches until golden and crispy. Remove and set aside.
- In the same wok, add cashews and toast briefly until fragrant. Remove and set aside.
- Add onion to the remaining oil and sauté until lightly softened. Add red and green peppers, garlic, and ginger. Cook until crisp-tender.
- Combine glaze ingredients in a mason jar and shake well. Pour into the wok and stir until slightly thickened.
- Return chicken and cashews to the wok. Toss until fully coated in the glaze.
- Serve immediately over basmati rice or noodles.
Notes
- Cooking the chicken in batches is key to achieving a crispy texture.
- The glaze thickens quickly once added to the pan—have all ingredients ready before pouring it in.
- Optional garnish: sesame seeds or sliced green onions.
Nutrition
Calories: 520kcal