For homemade to best takeout, it needs to be not just better, but also just as fast and create little mess.

So that was our goal when we set out to create a version of the classic American-Chinese dish – cashew chicken. The result is an easy meal that dirties just one pan and one bowl and comes together in about 20 minutes.

Add some rice or noodles and you've got a complete meal in less time than it would take for the delivery guy to arrive.

Cashew Chicken

Start to finish: 20 minutes

Servings: 6

2 tablespoons oyster sauce

2 tablespoons soy sauce

1 teaspoon sugar

1/2 teaspoon ground white pepper

2 tablespoons rice wine

2 teaspoons sesame oil

2 tablespoons vegetable oil

1 pound boneless, skinless chicken breasts, cubed

2 green bell peppers, cored and cut into chunks

1 small yellow onion, diced

2 teaspoons grated fresh ginger

1 cup unsalted cashews

In a small bowl, whisk together the oyster sauce, soy sauce, sugar, white pepper, rice wine and sesame oil. Set aside.

In a large, deep skillet or wok over medium-high, heat the vegetable oil until shimmering. Add the chicken and stir-fry until lightly browned, 2 to 3 minutes. It should not be completely cooked through yet. Add the green peppers, onion and fresh ginger. Stir-fry until the chicken is cooked through and the onions are translucent, about another 5 to 6 minutes.

Stir in the sauce and the cashew nuts, thoroughly coating all ingredients.