Cashew Chicken strikes the perfect balance between textures and flavors. The tender chicken, crisp vegetables, and roasted cashews come together in a rich, flavorful sauce that’s slightly sweet, salty, and umami-rich. It’s a healthier alternative to takeout, and it’s easy to customize with your favorite vegetables. Best of all, it can be on the table in under 30 minutes, making it ideal for busy weeknights.
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
Garlic
Ginger
Soy sauce
Hoisin sauce
Rice vinegar
Brown sugar
Water or chicken broth
Roasted, unsalted cashews
Green onions
Red bell pepper (optional)
Snow peas or broccoli (optional)
Direction
Cut the chicken into bite-sized pieces and toss with cornstarch, salt, and pepper.
Heat oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through. Remove and set aside.
In the same pan, add a little more oil if needed, then stir-fry garlic, ginger, and vegetables until tender-crisp.
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, and water or broth.
Return the chicken to the pan and pour in the sauce. Stir and simmer for 2–3 minutes until the sauce thickens slightly.
Stir in the cashews and green onions. Cook for another minute to warm the cashews through.
Serve hot over steamed rice or noodles.
Servings and timing
This recipe makes approximately 4 servings. Total time: about 25 minutes Prep time: 10 minutes Cook time: 15 minutes
Variations
Swap chicken for tofu or shrimp for a different protein source.
Add vegetables like zucchini, carrots, or mushrooms for extra nutrients.
Use a low-sodium soy sauce for a healthier option.
Spice it up with a dash of chili paste or crushed red pepper flakes.
For a gluten-free version, use tamari instead of soy sauce and make sure hoisin sauce is gluten-free.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat until heated through, or microwave in 30-second intervals, stirring between each, until hot. If the sauce thickens too much in the fridge, add a splash of water when reheating.
FAQs
What kind of chicken is best for Cashew Chicken?
Boneless, skinless chicken breast or thighs work well. Thighs are juicier and more forgiving, while breasts are leaner.
Can I make Cashew Chicken ahead of time?
Yes, you can prepare the components in advance and store them separately, then combine and heat just before serving.
Are the cashews supposed to be raw or roasted?
Use roasted, unsalted cashews for the best flavor and crunch.
Can I freeze Cashew Chicken?
It’s not ideal to freeze due to the sauce and cashews, which can change texture, but you can freeze just the cooked chicken and sauce without the nuts.
Is Cashew Chicken spicy?
No, it’s not spicy by default. You can add spice if you like.
What should I serve with Cashew Chicken?
Steamed white or brown rice, fried rice, or noodles all pair well with this dish.
Can I make this dish vegetarian?
Yes, substitute the chicken with tofu and use vegetable broth instead of chicken broth.
How do I prevent the chicken from drying out?
Don’t overcook it, and consider using chicken thighs which stay more moist during cooking.
Can I use store-bought sauce?
Yes, but homemade sauce tastes fresher and lets you control the ingredients.
What oil is best for stir-frying?
Use high-smoke-point oils like vegetable, canola, or peanut oil for best results.
Conclusion
Cashew Chicken is a flavorful, quick, and satisfying dish that brings the comfort of takeout into your own kitchen. With tender chicken, crunchy cashews, and a rich, savory sauce, it’s sure to become a favorite at your dinner table. Whether you keep it classic or customize it with your favorite veggies, this recipe is simple enough for weeknights but tasty enough to impress.
Cashew Chicken is a classic Chinese-American stir-fry dish featuring tender chicken pieces, crunchy roasted cashews, and a savory, slightly sweet sauce. It’s a quick and flavorful meal perfect for busy weeknights.
Ingredients
1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
2 tbsp cornstarch
Salt and pepper, to taste
2 tbsp vegetable oil (plus more as needed)
2 cloves garlic, minced
1 tbsp fresh ginger, minced
1/4 cup soy sauce (or tamari for gluten-free)
2 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp brown sugar
1/4 cup water or chicken broth
3/4 cup roasted, unsalted cashews
2 green onions, sliced
1 red bell pepper, sliced (optional)
1 cup snow peas or broccoli florets (optional)
Instructions
In a bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6–7 minutes. Remove the chicken and set aside.
In the same pan, add another tablespoon of oil if needed. Add garlic, ginger, and optional vegetables (bell pepper, snow peas, or broccoli). Stir-fry for 3–4 minutes until vegetables are tender-crisp.
In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, brown sugar, and water or broth.
Return the chicken to the skillet and pour in the sauce mixture. Stir and simmer for 2–3 minutes until the sauce thickens slightly.
Stir in the roasted cashews and green onions. Cook for another minute until heated through.
Serve hot over steamed rice or noodles.
Notes
Use chicken thighs for a juicier texture, or breasts for a leaner option.For a vegetarian version, use tofu and vegetable broth.Customize with your favorite vegetables like zucchini, mushrooms, or carrots.Add chili paste or red pepper flakes for extra spice.Store leftovers in the fridge for up to 3 days.Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce thickens too much.
