Name: Cashew Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 2 tablespoons cornstarch; Salt and pepper, to taste; 2 tablespoons vegetable oil or sesame oil, divided; 3 cloves garlic, minced; 1 teaspoon fresh ginger, grated (optional); 1 red bell pepper, chopped; 1 green bell pepper, chopped; 1/3 cup roasted unsalted cashews; 2 green onions, sliced; 2 tablespoons soy sauce; 1 tablespoon hoisin sauce; 1 tablespoon rice vinegar; 1 tablespoon honey or brown sugar; 2 tablespoons water or chicken broth; Cooked rice, for serving

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Why You’ll Love This Recipe

Cashew Chicken combines the rich nuttiness of toasted cashews with juicy chicken and crunchy vegetables in a deliciously glossy sauce. It’s quick enough for a weeknight dinner, healthier than takeout, and endlessly customizable with your favorite ingredients. Best of all, it cooks in just one pan for easy cleanup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breast or thighs
Cornstarch
Salt and pepper
Vegetable oil or sesame oil
Garlic
Fresh ginger (optional)
Bell peppers
Green onions
Roasted, unsalted cashews
Soy sauce
Hoisin sauce
Rice vinegar
Honey or brown sugar
Water or chicken broth
Cooked rice (for serving)

Directions

Prep the chicken: Cut chicken into bite-sized pieces. Toss with cornstarch, salt, and pepper to lightly coat.
Cook the chicken: Heat oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through. Remove from pan and set aside.
Sauté aromatics and vegetables: In the same pan, add a bit more oil if needed. Sauté minced garlic and ginger (if using) for 30 seconds. Add chopped bell peppers and cook until slightly tender but still crisp.
Make the sauce: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, and a splash of water or broth.
Combine everything: Return the chicken to the pan. Pour the sauce over and toss to coat. Add cashews and sliced green onions. Stir-fry for 2–3 more minutes until everything is heated through and the sauce has thickened slightly.
Serve: Serve hot over cooked rice and garnish with extra green onions or sesame seeds if desired.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: 25–30 minutes

Variations

Spicy version: Add chili garlic sauce or red pepper flakes for heat.
Low-carb: Serve over cauliflower rice or zucchini noodles.
Extra vegetables: Include broccoli, snow peas, or baby corn for added crunch.
Gluten-free: Use tamari instead of soy sauce and ensure all sauces are gluten-free.
Vegetarian option: Replace chicken with tofu or tempeh and use veggie broth.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave in 30-second intervals until warmed through. Add a splash of water if the sauce thickens too much when reheated. Cashews may soften slightly but will still be flavorful.

FAQs

What type of chicken is best?

Boneless, skinless chicken thighs are juicier, but breasts work well too and cook quickly.

Can I use raw cashews?

Roasted, unsalted cashews are best for flavor and texture. If using raw, toast them in a dry pan before adding.

Do I have to use hoisin sauce?

Hoisin adds depth and sweetness, but you can substitute with oyster sauce or a mix of soy sauce and brown sugar.

Is this dish spicy?

Not inherently, but you can easily add spice with sriracha, chili paste, or red pepper flakes.

Can I make it ahead of time?

Yes, make and store the stir-fry in the fridge. Reheat just before serving. Keep rice separate for best texture.

Can I freeze cashew chicken?

It’s best fresh, but you can freeze it for up to 1 month. Cashews may lose their crunch upon reheating.

What’s the best oil for stir-frying?

Use a high smoke point oil like vegetable, canola, or avocado oil. A bit of sesame oil adds great flavor too.

Can I make this without cornstarch?

Yes, but cornstarch helps brown the chicken and thicken the sauce. You can also use arrowroot or flour.

What should I serve it with?

Steamed white rice, jasmine rice, brown rice, or noodles all pair well with this dish.

Can I use frozen vegetables?

Yes, but thaw and drain them well before adding to avoid excess moisture in the pan.

Conclusion

Cashew Chicken is a fast, flavorful stir-fry that brings the best of takeout into your kitchen with simple ingredients and bold taste. It’s packed with protein, texture, and that irresistible savory-sweet sauce that ties it all together. Perfect for a weeknight meal or an easy dinner party dish, this recipe is a keeper you’ll return to again and again.

Cashew Chicken

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Cashew Chicken is a quick and flavorful stir-fry featuring tender chicken, crisp veggies, and toasted cashews in a savory-sweet sauce. It’s a better-than-takeout favorite perfect for busy weeknights.

Author: Laura
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Stir-Fry
Cuisine: Asian-Inspired
Diet: Halal

Instructions

In a bowl, toss chicken with cornstarch, salt, and pepper to coat evenly.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken and cook for 6–8 minutes until golden and cooked through. Remove and set aside.
In the same skillet, add remaining oil. Sauté garlic and ginger for 30 seconds. Add bell peppers and cook for 3–4 minutes until tender-crisp.
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, and water.
Return chicken to the skillet. Pour sauce over and toss to coat. Add cashews and green onions. Stir-fry for 2–3 more minutes until sauce thickens slightly.
Serve hot over cooked rice. Garnish with extra green onions or sesame seeds if desired.

Notes

To make it spicy, add chili garlic sauce or red pepper flakes to the sauce.
Use tamari for a gluten-free version.
Substitute tofu for a vegetarian version.
Toast raw cashews in a dry skillet if not using pre-roasted.

Nutrition

Serving Size: 1 serving (without rice)
Calories: 390
Sugar: 7g
Sodium: 680mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 30g
Cholesterol: 75mg