fakeout takeout

Savory and sweet, this Thai Cashew Chicken is a weeknight dinner dream - better than take-out, loaded with flavorful sauce, and can be made in a matter of minutes.

Thai Cashew Chicken

Garlic, chopped

Water

Tbsp Light Soy Sauce

Tbsp Dark Sweet Soy Sauce

tsp Oyster Sauce

tsp Cornstarch

tsp Ground White Pepper ((optional))

Yellow Onion, sliced

Red Bell Pepper, sliced

Green Onions, chopped

lb Boneless, Skinless Chicken Breast, chopped

Salt

Tbsp All-Purpose Flour

Raw Cashews ((or use roasted and unsalted cashews))

Cooking Oil ((like vegetable or peanut oil))

Rice,

Make sauce:Whisk together garlic, water, light soy sauce, dark sweet soy sauce, and oyster sauce. Whisk in cornstarch. Add red pepper flakes and white pepper (if using). Set aside.

Prep ingredients:Slice onion and bell pepper and combine. Chop green onions. Dice chicken and toss with a pinch of salt and flour.

Set onions / peppers, green onions, chicken, sauce, and cashews near the stove. Place a paper towel on top of a plate and set that near the stove.

Heat cooking oil in a wok over medium-high heat.

When oil is hot, add cashews and saute until golden brown and toasted, 1 to 2 minutes (watch carefully to prevent them from burning). Set cashews on paper-towel lined plate. Leave oil in the wok.

To remaining oil in wok, add chicken. Let chicken cook for 2 minutes without stirring (this will help it to brown on the bottom).

Continue cooking, turning occasionally, until chicken is golden brown and cooked through, 6 to 7 minutes total.

Transfer chicken to the plate with the cashews and return wok to heat.

To any remaining oil in the wok, add onions and bell peppers.

Saute until tender, 3 to 4 minutes. (Add a splash of water if the pan starts to look dry.)

Pour sauce over onions and peppers.

Simmer until sauce starts to thicken, 1 to 2 minutes.

Add green onions, chicken, and cashews to pan. Cook everything together for 1 minute to coat in sauce.

Serve over rice.

Skip the takeout and meet your new favorite homemade meal - Easy Pad Thai! This popular Thai noodle dish uses ingredients you can find at any grocery store and can include chicken, shrimp, or tofu. 

Easy Pad Thai Recipe

Tbsp Honey ((sub brown sugar))

Tbsp Lime Juice ((sub rice vinegar))

Tbsp Soy Sauce ((use Tamari for gluten-free))

Tbsp Fish Sauce ((see note))

tsp Chili-Garlic Sauce ((optional; see note))

oz Pad Thai Rice Noodles

oz Shrimp, Chicken,

Red Bell Pepper

Eggs, whisked

Roasted, Salted Peanuts, roughly chopped ((see note))

Green Onions

Lime

Cook noodles according to package directions. (Note: Be very careful not to overcook the noodles. They will continue to cook slightly when added to the stir-fry.)

Stir together all ingredients for sauce. Taste the sauce and adjust, adding more honey if you&#39;d like it more sweet, more soy sauce or fish sauce if you&#39;d like it more salty. (Tasting and adjusting the sauce at this stage is important; some limes are more sour than others, so you may need to balance it out.) Set aside.

Set all of the ingredients  near the stove. Put a Tablespoon measuring spoon in the sauce so you can add it to the noodles a little at a time.

Heat a large nonstick skillet, cast iron skillet, or wok over medium heat. Add 2 Tablespoons oil.

To heated oil, add tofu / chicken / shrimp and saute. When protein is browned on the outside (but not cooked all the way through), 2 Tablespoons sauce and bell pepper. Continue cooking until sauce coats protein and peppers are nearly tender, 2 to 3 minutes more.

Move protein and pepper to one side of the pan and add 1 Tablespoon of oil to the open space in the center. Pour eggs over oil. Scramble gently, 2 to 3 minutes.

Add noodles and 2 Tablespoons of sauce to the pan and stir until the noodles have absorbed the sauce. (The noodles should loosen up as they cook in the sauce, but add a splash of water if they stick together.)

Add all remaining sauce and continue cooking, gently folding everything together together until sauce cooks down and coats noodles, 2 to 3 minutes more.

Stir in green onions and about half of the peanuts (reserve the rest for sprinkling on top).

Divide between bowls and serve with toppings!

Looking for a healthier takeout fake-out dinner that can be made in under 30 minutes? Honey Ginger Chicken Stir-Fry is IT. Tender chicken, coated in sweet, savory, ginger sauce. Serve it with rice and a steamed broccoli for a meal that’s worthy of the regular dinner rotation. 

Honey Ginger Chicken Stir-Fry Recipe

Tablespoon Fresh Ginger, very finely diced ((see note))

Garlic,

Honey

Low-Sodium Soy Sauce ((sub Tamari

Tablespoons Ketchup

Toasted Sesame Oil

White Sesame Seeds,

Boneless, Skinless Chicken Breast

Tablespoons Cornstarch

Tablespoons Cooking Oil

Green Onions, chopped, plus more for topping

Make sauce by whisking together garlic, ginger, honey, soy sauce, ketchup, sesame oil, and sesame seeds. Set aside.

Toss chicken with cornstarch until evenly coated.

In a wok or large skillet, heat cooking oil over medium-high heat. Add chicken and let cook for a moment without stirring until browned on the bottom, 3 to 5 minutes.

Give the chicken a stir and pour in about 3 Tbsp of sauce (it doesn’t have to be super precise, so you can just estimate it by tipping in about a quarter of the sauce). Cook chicken in sauce, stirring frequently until chicken is well coated and looks sticky with sauce.

Pour in the remaining sauce and bring to a simmer. Simmer until the sauce reduces slightly and chicken is cooked, 4 to 5 minutes more.

Stir in the 2 stalks of green onions.

Serve chicken over rice with some more sesame seeds and green onions on top.

This was absolutely delicious! The only thing I did differently was to use barbecue sauce versus ketchup. It was so easy to make too! I will definitely be making this one again.

Amazing recipe. Whole family enjoyed it including the kids. Will be saving this. Thank you.

This recipe is delicious and so easy to make! It will definitely be a staple in our household now.

I had all the ingredients on hand, this was so simple to make and delicious!  Thank you!

my husband and i love this recipe! so quick and easy but flavorful and feels healthy.

Top 3 fakeout takeout recipes from across the web

The most viewed fakeout takeout recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Thai Cashew Chicken

Easy Pad Thai Recipe

Honey Ginger Chicken Stir-Fry Recip...

Top 3 fakeout takeout recipes from across the web

The most viewed fakeout takeout recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Cashew Chicken

Easy Pad Thai Recipe

Honey Ginger Chicken Stir-Fry Recip...

The most viewed fakeout takeout recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine