This dish combines the perfect balance of textures and flavors—juicy chicken, crunchy cashews, and crisp vegetables all coated in a rich, garlicky sauce. It’s much healthier and more affordable than takeout, and it comes together in under 30 minutes. You can easily customize it with your favorite veggies, and it pairs beautifully with rice or noodles.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts or thighs, cut into bite-sized pieces cornstarch (for coating) soy sauce hoisin sauce rice vinegar brown sugar garlic, minced ginger, minced or grated vegetable oil or sesame oil roasted, unsalted cashews green onions, sliced optional vegetables (bell peppers, broccoli, snap peas) salt pepper
Directions
Toss the chicken pieces with a little cornstarch, salt, and pepper until evenly coated.
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, garlic, and ginger. Set aside.
Heat oil in a large skillet or wok over medium-high heat.
Add the coated chicken and cook until browned and cooked through, about 5–7 minutes. Remove and set aside.
In the same skillet, add a bit more oil if needed and stir-fry your vegetables (if using) until just tender.
Return the chicken to the pan, then pour in the sauce mixture. Stir everything to coat well.
Add the cashews and cook for another 1–2 minutes until everything is heated through and coated in the sauce.
Garnish with green onions and serve hot over steamed rice or noodles.
Servings and timing
This recipe yields 4 servings. Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes
Variations
Spicy version: Add red pepper flakes, sriracha, or chili garlic sauce to the stir-fry sauce.
Low-sodium option: Use low-sodium soy sauce and unsalted cashews.
Vegetarian: Substitute tofu for chicken and use mushroom or vegetable-based hoisin sauce.
Gluten-free: Use tamari or coconut aminos in place of soy sauce and ensure all sauces are gluten-free.
Extra saucy: Double the sauce ingredients if you like a more generous coating over rice.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat until warmed through, or microwave for 1–2 minutes. Avoid freezing as the vegetables and sauce texture may change after thawing.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work great and offer a juicier texture. Just cut them into bite-sized pieces.
What type of cashews should I use?
Use roasted, unsalted cashews for the best texture and flavor. Salted cashews can be used, but adjust other salt in the recipe.
Can I make this dish ahead of time?
Yes, you can prep the chicken and sauce ahead. Stir-fry just before serving for best texture.
Is this dish spicy?
It’s not spicy as written, but you can add heat with red pepper flakes or chili sauce if desired.
What vegetables go well in cashew chicken?
Bell peppers, broccoli, carrots, zucchini, and snap peas are all great options.
Can I bake the chicken instead of stir-frying?
You can bake the chicken, but stir-frying gives the best texture and flavor for this dish.
What can I serve with cashew chicken?
Steamed white rice, brown rice, jasmine rice, or noodles all pair wonderfully with cashew chicken.
How do I thicken the sauce?
If the sauce seems too thin, you can mix 1 teaspoon of cornstarch with 2 teaspoons of water and stir it in while simmering.
Can I double the recipe?
Yes, just double all the ingredients. Use a large skillet or cook in batches to avoid overcrowding.
Is cashew chicken healthy?
It can be a healthy meal when made at home, especially if using lean chicken, healthy oil, and controlling the sodium content.
Conclusion
Cashew Chicken is a quick, flavorful, and satisfying dish that brings takeout flavors to your dinner table in under 30 minutes. With tender chicken, crunchy cashews, and a bold, savory sauce, it’s a weeknight winner that’s easy to customize to your taste. Serve it with your favorite rice or noodles for a complete and delicious meal.
Cashew Chicken is a quick and flavorful Asian-inspired stir-fry featuring tender chicken, crisp vegetables, and crunchy roasted cashews coated in a savory garlic-ginger sauce. Ready in under 30 minutes, it’s a healthier and more affordable alternative to takeout.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Main Dish
Method:Stir-Fry
Cuisine:Asian
Diet:Low Fat
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tbsp cornstarch
1/2 tsp salt
1/4 tsp black pepper
2 tbsp vegetable oil or sesame oil
1/2 cup roasted, unsalted cashews
2 green onions, sliced
1 bell pepper, sliced (optional)
1 cup broccoli florets (optional)
1/2 cup snap peas (optional)
3 tbsp soy sauce
2 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp brown sugar
3 cloves garlic, minced
1 tsp fresh ginger, minced or grated
Instructions
Toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, garlic, and ginger. Set aside.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
Add the coated chicken and cook until browned and cooked through, about 5–7 minutes. Remove and set aside.
In the same skillet, add remaining oil if needed and stir-fry your optional vegetables until just tender.
Return the chicken to the pan, then pour in the sauce mixture. Stir to coat everything well.
Add the cashews and cook for another 1–2 minutes until everything is heated through and coated in the sauce.
Garnish with green onions and serve hot over steamed rice or noodles.
Notes
Use low-sodium soy sauce to reduce salt content.Double the sauce if you prefer extra coating for rice.Use tofu for a vegetarian version.For a gluten-free version, use tamari instead of soy sauce.Add chili sauce or red pepper flakes for a spicier version.
