easy cashew chicken recipe
The Best easy cashew chicken recipe
I’ve been making this easy cashew chicken recipe for years, and it’s one of those dishes that just never gets old. It’s quick enough for a weeknight dinner but still feels special enough for when we have friends over. My kids absolutely love it—even the picky one asks for seconds—and I love that it’s packed with protein and healthy fats from the cashews. Plus, it’s way better than takeout, both in taste and nutrition.
What I appreciate most about this recipe is how simple it is. You don’t need any fancy ingredients or complicated steps, just a few pantry staples and about 20 minutes of active time. The chicken stays tender, the sauce is flavorful without being too heavy, and the cashews add a nice crunch. It’s also a great way to get some veggies into the meal if you toss in bell peppers or broccoli. Honestly, it’s one of those recipes I always come back to because it’s reliable, delicious, and makes everyone at the table happy.
Easy Cashew Chicken
A quick and flavorful stir-fry featuring tender chicken, crunchy cashews, and a savory sauce. Perfect for a weeknight dinner with minimal effort and maximum taste.
🥘Ingredients
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup raw cashews
- 2 tbsp vegetable oil, divided
- 1 red bell pepper, diced
- 1/2 cup green onions, sliced (white and green parts separated)
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 1 tsp sesame oil
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 tbsp cornstarch mixed with 1 tbsp water (slurry)
👨🍳Directions
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1 In a small bowl, whisk together all the sauce ingredients except the cornstarch slurry. Set aside.
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2 Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the cashews and toast for 2-3 minutes until lightly golden. Remove and set aside.
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3 In the same skillet, add the remaining 1 tbsp of oil. Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until no longer pink. Remove and set aside.
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4 In the skillet, add the white parts of the green onions, bell pepper, ginger, and garlic. Stir-fry for 2-3 minutes until fragrant and the vegetables soften slightly.
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5 Pour the sauce mixture into the skillet and bring to a simmer. Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens.
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6 Return the chicken and cashews to the skillet. Toss everything together to coat in the sauce. Cook for an additional 1-2 minutes until heated through.
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7 Garnish with the green onion tops and serve hot over steamed rice or noodles.
🔧Equipment
- Large skillet or wok
- Mixing bowl
- Whisk
- Cutting board
- Knife
- Measuring spoons
- Wooden spoon or spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Cashew Chicken Works
This easy cashew chicken recipe is a foolproof choice for any meal because it’s quick to make, packed with flavor, and always a crowd-pleaser. Whether it’s a weeknight dinner or a family gathering, the balance of tender chicken, crunchy cashews, and savory sauce makes it satisfying without being complicated. I love that it’s versatile enough to serve over rice, noodles, or even on its own—it never disappoints.
❓ Frequently Asked Questions About Cashew Chicken
1. Can I use frozen cashews in this easy cashew chicken recipe?
Yes, you can use frozen cashews, but it’s best to thaw and dry them thoroughly before toasting or adding them to the dish. Frozen cashews may release excess moisture, which can affect the texture of the chicken and sauce. For the best results, use raw or roasted cashews that are fresh or properly stored.
2. What can I substitute for chicken in this recipe if I want a vegetarian option?
For a vegetarian version, you can substitute chicken with tofu, tempeh, or even chickpeas. Press and drain extra-firm tofu before cooking to remove excess moisture, then pan-fry it until golden before adding it to the sauce. This will give it a similar texture to chicken.
3. How do I prevent the cashews from becoming soggy in the dish?
To keep cashews crispy, toast them separately in a dry pan or oven until lightly golden before adding them to the dish. Add them at the very end of cooking or sprinkle them on top just before serving. Avoid stirring them too much into the sauce to maintain their crunch.
4. Can I make this recipe ahead of time and reheat it later?
Yes, you can prepare the cashew chicken ahead of time, but it’s best to store the sauce and chicken separately from the cashews. Reheat the chicken and sauce gently on the stove or in the microwave, then add fresh toasted cashews just before serving to keep them crispy.
5. What’s the best way to thicken the sauce if it’s too thin?
If the sauce is too thin, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a slurry, then stir it into the simmering sauce. Let it cook for 1-2 minutes until thickened. Alternatively, you can reduce the sauce by simmering it uncovered for a few extra minutes.
