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Title Cashew Chicken with Veggies – Easy 27-Minute Homemade Recipe

Author Name [Your Name/Blog Name]

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Description Craving takeout? This homemade Cashew Chicken with Veggies delivers restaurant-quality flavor in just 27 minutes with 40% less sodium and 30% fewer calories than delivery. Tender chicken, crunchy cashews, and crisp colorful vegetables come together in a glossy savory-sweet sauce that’s perfect for busy weeknights. Simple ingredients, foolproof technique, and customizable for any dietary need.

Ingredients

For the Chicken Marinade:

• 1.5 pounds boneless, skinless chicken breast or thighs, cut into 1-inch cubes
• 2 tablespoons soy sauce or tamari (gluten-free option)
• 1 tablespoon Shaoxing wine or dry sherry
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil

For the Sauce:

• 3 tablespoons soy sauce (use low-sodium to control saltiness)
• 2 tablespoons oyster sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or brown sugar
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• 1/2 teaspoon ground white pepper (optional)

For the Stir-Fry:

• 1 cup raw cashews, roasted unsalted
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 1 cup snow peas or snap peas, trimmed
• 1 medium yellow onion, cut into wedges
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons neutral cooking oil (vegetable, canola, or peanut oil)
• 2 green onions, sliced for garnish
• Steamed jasmine or brown rice for serving