cashew chicken recipe easy

The Best cashew chicken recipe easy

Oh, I’ll be honest—there’s something so simple and satisfying about making cashew chicken that makes my heart skip a beat every time. It’s that kind of dish that feels like a hug in a bowl, especially when you’re cooking for a family that’s as picky as mine. My kids—well, the older ones anyway—will eat it straight from the pan, and the younger ones will pretend it’s some kind of fancy restaurant food because it’s always so flavorful. It’s not the kind of recipe you make just for holidays or special occasions; it’s the kind you make because it’s easy to scale up or down, it keeps well in the fridge, and it actually tastes good even if you’re not feeling extra fancy. Plus, the cashews give it that creamy texture without needing heavy cream or butter, and it’s got a little something for everyone—whether someone’s watching their sodium or just wants something light but still packed with protein.

I love this recipe because it’s a great way to sneak in some healthy fats and plant-based protein without making anyone feel like they’re missing out on anything. Cashews are packed with magnesium and zinc, which help with everything from muscle recovery to keeping energy steady, and they’re also a great source of fiber if you’re using the whole nut. It’s not like I’m making a salad or a veggie-heavy dish—it’s got that classic comfort food vibe, but with a little extra nutrition that doesn’t taste like it. And honestly, my husband thinks it’s the only thing that makes him forget he’s eating healthy for a whole meal. My kids love it too, especially when they’re a little tired or need something easy to grab and eat without fussing. It’s the kind of dish that feels like a treat but isn’t a total indulgence, which is why I keep it in my rotation—whether it’s for a quick weeknight dinner or a weeknight when I’m craving something hearty but not too heavy. Plus, it’s got that perfect balance of sweet and savory that makes it feel like a little celebration every time.

Easy Cashew Chicken

4.6 from 1216 votes

A quick and flavorful dish featuring tender chicken coated in a creamy cashew sauce, perfect for a weeknight meal. This recipe is a must-try for any occasion.

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Prep Time15 mins

Cook Time30 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

• 1 lb boneless, skinless chicken breasts or thighs
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp ginger powder
• ½ tsp red pepper flakes (optional)

For the Sauce

• ½ cup raw cashews (soaked in hot water for 10 mins)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or brown sugar
• 1 clove garlic, minced
• 1 tsp grated ginger
• 1 tbsp sesame oil
• 1 cup chicken broth
• 1 tbsp cornstarch mixed with 1 tbsp water
• 1 tbsp vegetable oil

For Garnish

• 1 green onion, sliced
• 1 tbsp sesame seeds
• 1 tsp sriracha (optional)

👨‍🍳Directions

1. 1 Preheat a skillet over medium-high heat. Pat the chicken dry and season with soy sauce, cornstarch, garlic powder, ginger, and red pepper flakes. Set aside.
2. 2 In a bowl, drain and rinse soaked cashews. In a separate bowl, mix soy sauce, rice vinegar, honey, minced garlic, grated ginger, and sesame oil.
3. 3 Heat vegetable oil in the skillet. Cook chicken for 5-6 minutes per side until golden and cooked through. Remove and set aside.
4. 4 In the same skillet, add a little more oil if needed. Pour in chicken broth and bring to a simmer. Stir in cashew mixture and cook for 3-4 minutes until slightly thickened.
5. 5 Mix cornstarch with water, then stir into the sauce until glossy and thickened. Return chicken to the skillet and coat evenly with the sauce.
6. 6 Garnish with sliced green onions, sesame seeds, and sriracha if desired. Serve hot with steamed rice or noodles.

🔧Equipment

• Large skillet or wok
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Slotted spoon

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18💛Saturated Fat: 5❤️Cholesterol: 75🧂Sodium: 850🌾Total Carbs: 32🥦Dietary Fiber: 3🍬Sugars: 8🥩Protein: 35

📝Notes

For extra creaminess, blend soaked cashews with a little water until smooth before adding to the sauce.,Substitute chicken broth with low-sodium vegetable broth for a lighter option.,Use a rice cooker or pot of boiling water to cook rice simultaneously.

This cashew chicken recipe is a no-fuss way to keep things delicious and stress-free, especially when you’re hosting family or friends. It’s perfect for busy weeknights or quick meals that still feel special, and the creamy sauce hides just enough flavor to make every bite satisfying without needing a lot of effort. Plus, it’s always a hit because it’s simple enough for kids to help with, and the dish feels indulgent without being complicated—so anyone can enjoy it.

❓ Frequently Asked Questions About Cashew Chicken

1. What is the easiest way to prepare cashew chicken without using a food processor?

The easiest way is to soak raw cashews in warm water for 15–20 minutes until soft, then blend them with a little water in a blender until smooth. Alternatively, you can crush them by hand in a bowl with a fork or use a mortar and pestle for a coarser texture. If you don’t have cashews, you can substitute crushed peanuts or almonds (though texture will differ).

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2. Can I make cashew chicken ahead of time and reheat it?

Yes! You can prep the sauce and chicken mixture a day ahead and store it in the fridge for up to 3 days. When ready to serve, reheat gently in a pan over medium heat (add a splash of water or broth to prevent drying) or microwave for 2–3 minutes. Avoid overheating to keep the sauce creamy.

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3. What’s the best way to cook the chicken strips to avoid them turning rubbery?

For tender chicken, pat the strips dry with paper towels before cooking. Heat a light oil (like sesame or peanut oil) in a pan over medium-low heat, then cook the chicken for 4–5 minutes per side until no longer pink inside. If using frozen chicken, thaw it first and cook from there. Avoid high heat to prevent drying.

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4. Can I use frozen stir-fry vegetables instead of fresh?

Absolutely! Frozen stir-fry veggies (like bell peppers, broccoli, or snap peas) work perfectly—just thaw them first (if needed) and pat dry to prevent sogginess. For extra flavor, toss them in a little soy sauce or cornstarch before stir-frying. Just be mindful of cooking times to avoid overcooking.

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5. How do I make the cashew sauce thicker or thinner?

To thicken the sauce, simmer it for 2–3 minutes after mixing the cashew paste, soy sauce, and water. Stir in a small amount of cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) if needed. For thinner sauce, add 1–2 extra tablespoons of water or broth while blending. Taste as you go—adjust with a pinch of salt or sugar if needed.