Cashew Chicken
Better-Than-Takeout Chicken Stir-Fry with Cashews & Vegetables
Craving your favorite takeout but want something fresh and homemade? This Cashew Chicken is an easy answer.
Tender pieces of chicken are quickly seared until golden, then tossed with colorful vegetables and crunchy cashews in a glossy homemade sauce. The combination of savory soy sauce, garlic, ginger, and a touch of sweetness creates a perfectly balanced stir-fry that tastes restaurant-quality without requiring complicated ingredients.
The vegetables add freshness and texture, while the roasted cashews provide a delicious crunch in every bite.
Best of all, the entire meal comes together quickly, making it ideal for a busy weeknight dinner.
Why You’ll Love This Cashew Chicken
- 🥢 Tastes better than takeout
- 🍗 Tender, flavorful chicken
- 🥜 Crunchy roasted cashews
- 🥦 Packed with colorful vegetables
- 🍯 Delicious sweet-and-savory sauce
- ⏱️ Quick enough for a weeknight
- 🍳 Made in one skillet or wok
- 👨👩👧👦 Great family dinner
- 🍚 Perfect with steamed rice or noodles
- 🌶️ Easy to make mild or spicy
Ingredients
For the Chicken
- 1½ pounds boneless, skinless chicken breasts or thighs
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon neutral cooking oil
For the Vegetables
- 1½ cups broccoli florets
- 1 red bell pepper, cut into bite-size pieces
- 1 green bell pepper, optional
- ½ cup shelled edamame, optional
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup roasted unsalted cashews
For the Sauce
- ⅓ cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- ½ cup chicken broth or water
- 1 teaspoon cornstarch
- ½ teaspoon crushed red pepper flakes, optional
How to Make Cashew Chicken
1. Prepare the Chicken
Cut the chicken into small, bite-size pieces.
Place the chicken in a bowl and season with salt and black pepper.
Sprinkle the cornstarch over the chicken and toss until every piece is lightly coated.
The cornstarch helps create a lightly crisp exterior and also helps the sauce cling beautifully to the chicken.
2. Mix the Stir-Fry Sauce
In a small bowl, whisk together:
- Soy sauce
- Hoisin sauce
- Rice vinegar
- Honey or brown sugar
- Sesame oil
- Chicken broth
- Cornstarch
Add red pepper flakes if you prefer a little heat.
Whisk thoroughly so the cornstarch is completely dissolved.
Set the sauce aside.
3. Sear the Chicken
Heat a large skillet or wok over medium-high heat.
Add the cooking oil.
Once hot, add the chicken in a single layer.
Cook for approximately 3–4 minutes per side, or until the pieces are golden brown and cooked through.
Avoid overcrowding the pan. If necessary, cook the chicken in two batches.
Transfer the cooked chicken to a clean plate.
4. Cook the Vegetables
Add the broccoli and bell peppers to the same skillet.
Stir-fry for approximately 3–5 minutes.
The vegetables should become tender but remain slightly crisp.
Add the edamame if using.
The goal is to preserve the bright color and fresh texture rather than cooking the vegetables until soft.
5. Add Garlic and Ginger
Add the minced garlic and fresh ginger.
Stir-fry for approximately 30–60 seconds, just until fragrant.
Don’t cook the garlic too long because it can become bitter.
6. Return the Chicken
Add the cooked chicken back to the skillet.
Toss everything together with the vegetables.
Give the prepared sauce another quick stir because the cornstarch may have settled at the bottom of the bowl.
Pour the sauce into the skillet.
7. Let the Sauce Thicken
Cook for approximately 1–3 minutes, stirring continuously.
The sauce will begin to bubble and thicken, coating the chicken and vegetables with a glossy finish.
If the sauce becomes too thick, add a small splash of chicken broth or water.
8. Add the Cashews
Turn the heat to low and add the roasted cashews.
Toss everything together until evenly coated.
Adding the cashews near the end helps preserve their crunchy texture.
Finish with sliced green onions and an optional sprinkle of sesame seeds.
How to Serve Cashew Chicken
Serve the stir-fry immediately over:
Steamed White Rice
The classic choice. The rice absorbs the flavorful sauce beautifully.
Brown Rice
A heartier option with extra texture.
Jasmine Rice
Its fragrant flavor pairs particularly well with the savory sauce.
Noodles
Serve the chicken over lo mein, rice noodles, or egg noodles for a complete noodle bowl.
Cauliflower Rice
For a lighter option, serve the cashew chicken over cauliflower rice.
Expert Tips for the Best Cashew Chicken
Cut the Chicken Evenly
Uniform pieces cook at the same rate and help prevent some pieces from becoming dry while others remain undercooked.
Don’t Overcrowd the Pan
Crowding traps moisture and prevents the chicken from developing that delicious golden exterior.
Cook in batches when necessary.
Use High Heat
Stir-frying works best over medium-high to high heat because the ingredients cook quickly while maintaining their texture.
Add the Cashews at the End
This keeps them crunchy instead of allowing them to become soft from the sauce.
Don’t Overcook the Vegetables
Broccoli and peppers should remain slightly crisp. This gives the finished dish a much better texture.
Taste the Sauce
Soy sauce varies in saltiness. Taste the sauce before adding additional salt to the recipe.
Easy Variations
Spicy Cashew Chicken
Add extra red pepper flakes, chili garlic sauce, or sliced fresh chilies.
Honey Cashew Chicken
Increase the honey slightly for a sweeter sauce.
This is especially delicious when paired with spicy peppers.
Cashew Chicken with Mushrooms
Add sliced mushrooms along with the broccoli and peppers.
Cashew Chicken with Pineapple
Add small chunks of fresh or canned pineapple for a sweet and tangy variation.
Cashew Chicken with Snow Peas
Replace the edamame with fresh snow peas for extra crunch.
Vegetarian Cashew Stir-Fry
Replace the chicken with tofu, mushrooms, or additional vegetables.
Make It a Complete Meal
For an easy family dinner, build a simple bowl with:
Steamed rice + Cashew Chicken + extra green onions + sesame seeds
You can also add a side of:
- Vegetable spring rolls
- Cucumber salad
- Steamed edamame
- Asian-style slaw
- Egg rolls
- Steamed vegetables
Meal Prep Instructions
Cashew Chicken is also convenient for meal preparation.
Prepare the complete recipe and divide it into individual airtight containers with rice.
Allow the food to cool before refrigerating.
Store in the refrigerator for up to 3–4 days.
For the best texture, you can also keep the cashews separate and add them after reheating.
Reheating
Microwave
Heat individual portions for approximately 1–2 minutes, stirring halfway through.
Add a small splash of water if the sauce has thickened.
Stovetop
Reheat gently in a skillet over medium-low heat.
Add a tablespoon or two of water or broth and stir until heated through.
Frequently Asked Questions
What type of chicken is best?
Both chicken breast and boneless chicken thighs work well. Chicken thighs tend to be slightly juicier, while chicken breast provides a leaner option.
Can I use salted cashews?
Yes, but reduce the amount of additional salt and choose a lower-sodium soy sauce if possible.
Can I make this recipe spicy?
Absolutely. Add chili flakes, sriracha, chili garlic sauce, or fresh sliced chilies.
Can I use frozen vegetables?
Yes. Frozen broccoli and mixed vegetables can work when fresh vegetables aren’t available. Cook them just until tender and avoid overcooking.
Can I prepare the sauce ahead of time?
Yes. The sauce can be mixed several hours ahead and stored covered in the refrigerator. Stir it well before adding it to the skillet.
Why add cornstarch to the chicken?
Cornstarch helps create a lightly crisp coating on the chicken and gives the sauce something to cling to.
Storage
Store leftover Cashew Chicken in an airtight container in the refrigerator for 3–4 days.
For the best texture, store the rice separately from the stir-fry.
If you know you’ll have leftovers, keep some cashews aside and add them after reheating so they remain crunchy.
Final Thoughts
This Cashew Chicken delivers everything you want from a great stir-fry: tender golden chicken, crunchy cashews, colorful vegetables, and a glossy sweet-and-savory sauce.
It’s quick enough for a busy weeknight but flavorful enough to replace your favorite takeout order.
Serve it over fragrant jasmine rice with plenty of green onions and crunchy cashews for an easy, satisfying better-than-takeout dinner the whole family can enjoy.
