Cashew Chicken is quick to prepare, full of rich umami flavor, and loaded with texture from the crunchy nuts and tender chicken. It’s healthier and more affordable than takeout, and you can customize the ingredients based on what you have. Whether you’re cooking for a busy weeknight dinner or hosting guests, this dish is always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breast or thighs, cut into bite-sized pieces cornstarch salt and black pepper vegetable oil or sesame oil garlic, minced ginger, minced bell peppers (red or green), chopped green onions, sliced unsalted cashews soy sauce oyster sauce hoisin sauce rice vinegar or white vinegar brown sugar or honey chicken broth or water cornstarch slurry (cornstarch mixed with water, for thickening) optional garnish: sesame seeds, extra green onions
Directions
Toss the chicken pieces with a bit of salt, pepper, and cornstarch until evenly coated.
Heat oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through. Remove and set aside.
In the same pan, add a little more oil if needed. Sauté garlic and ginger for 30 seconds until fragrant.
Add bell peppers and cook for 2–3 minutes until just tender but still crisp.
Return the chicken to the pan along with the cashews and green onions.
In a bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, and chicken broth.
Pour the sauce into the pan and stir to coat everything evenly.
Add cornstarch slurry and simmer until the sauce thickens, about 1–2 minutes.
Serve hot over rice or noodles, garnished with sesame seeds and extra green onions if desired.
Servings and timing
This recipe serves 4 people. Preparation time: 10 minutes Cooking time: 15 minutes Total time: 25 minutes
Variations
Spicy version: Add red pepper flakes, sriracha, or chopped chili peppers for heat.
Vegetarian: Use tofu or tempeh instead of chicken and substitute vegetarian oyster sauce.
Low-carb: Serve over cauliflower rice or in lettuce wraps.
Extra veggies: Add broccoli, snow peas, carrots, or mushrooms for more nutrients and color.
Gluten-free: Use tamari instead of soy sauce and make sure sauces are labeled gluten-free.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a skillet over medium heat until heated through, or microwave in 30-second bursts. Avoid freezing if using fresh vegetables, as they may become soggy upon thawing.
FAQs
What kind of chicken is best for Cashew Chicken?
Boneless, skinless chicken breast or thighs both work well. Thighs offer a bit more flavor and stay juicier.
Can I use roasted cashews?
Yes, roasted unsalted cashews are ideal. If using salted, reduce added salt in the recipe.
What vegetables go well with this dish?
Bell peppers, broccoli, carrots, mushrooms, and snap peas are all great additions.
Can I make this dish in advance?
Yes, it reheats well and can be made a day or two ahead for easy meals.
How do I keep the chicken from getting dry?
Don’t overcook it—cook just until no longer pink. Using thighs instead of breast also helps.
Is Cashew Chicken spicy?
Not by default, but you can easily add spice to suit your taste.
Can I use bottled stir-fry sauce?
You can, but making your own gives you better control of flavor and ingredients.
What’s the difference between Cashew Chicken and Kung Pao Chicken?
Kung Pao Chicken usually includes dried chilies, Szechuan peppercorns, and peanuts, making it spicier and more numbing in flavor.
Can I make this in the oven?
It’s best stir-fried for texture, but you could roast the chicken and then toss it with the sauce and sautéed veggies.
What’s a good side dish with Cashew Chicken?
Steamed white rice, jasmine rice, fried rice, or lo mein noodles make perfect pairings.
Conclusion
Cashew Chicken is a flavorful, satisfying stir-fry that’s simple to make and packed with texture and bold taste. With tender chicken, crunchy cashews, and a savory sauce, it’s sure to become a staple in your dinner rotation. Once you see how easy it is to whip up at home, you’ll skip the takeout and enjoy this classic dish fresh from your own kitchen.
Cashew Chicken is a quick and flavorful stir-fry made with tender chicken, crunchy cashews, and crisp vegetables tossed in a savory, slightly sweet Asian-inspired sauce. It’s a healthier, homemade alternative to takeout that’s ready in under 30 minutes.
Ingredients
1.5 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces
2 tablespoons cornstarch
Salt and black pepper to taste
2 tablespoons vegetable oil or sesame oil
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 cup green onions, sliced
3/4 cup unsalted roasted cashews
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar or white vinegar
1 tablespoon brown sugar or honey
1/3 cup chicken broth or water
1 tablespoon cornstarch + 2 tablespoons water (for slurry)
Optional garnish: sesame seeds, extra green onions
Instructions
In a bowl, toss chicken pieces with cornstarch, salt, and pepper until evenly coated.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden and cooked through, about 5–7 minutes. Remove and set aside.
Add another tablespoon of oil to the same pan if needed. Sauté garlic and ginger for 30 seconds until fragrant.
Add chopped bell peppers and cook for 2–3 minutes until slightly tender but still crisp.
Return chicken to the pan along with cashews and sliced green onions.
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, and chicken broth.
Pour sauce into the pan and stir to coat all ingredients evenly.
Add cornstarch slurry and simmer for 1–2 minutes until sauce thickens.
Serve hot over rice or noodles. Garnish with sesame seeds and extra green onions if desired.
Notes
Use thighs for juicier chicken and more flavor.Swap cashews for peanuts if desired.Add more vegetables like broccoli, mushrooms, or snap peas for extra color and nutrition.Double the sauce if serving with plain rice for more flavor.Use low-sodium soy sauce to control salt levels.
