Inspired by everyone’s favorite Chinese takeout recipe, easy cashew chicken is made with tender bites of chicken smothered in saucy goodness tossed with crunchy cashews!
Complete the takeout experience at home with these other Asian inspired recipes like fried rice, cream cheese Wontons and homemade egg rolls.
Table of Contents
Easy Cashew Chicken Recipe
This chicken cashew is made with tender bites of pan-seared chicken drenched in a thick, savory sauce and tossed with crunchy cashews. Served over rice with a side of veggies, this comforting and insanely delicious 30-minute dish always exceeds expectations.
This easy cashew chicken recipe joins a long lineup of copycat Chinese takeout recipes like General Tso’s chicken, sweet and sour chicken, and PF Chang’s lettuce wraps that are easy to make, incredibly delicious, and much better than the original!
Ingredients Needed
Find the full printable recipe with specific measurements below.
- Chicken: Cut chicken breast into 1-inch pieces. Pat them dry to get a nice sear once they hit the hot skillet.
- For the sauce: Minced garlic, chicken sauce, low sodium soy sauce, hoisin sauce, rice vinegar.
- Cornstarch: This helps to thicken the sauce for the Chinese cashew chicken. You can also toss the chicken in cornstarch to give the chicken a little crispy coating.
- Cashews: For a nutty crunch factor.
- You’ll also need: Salted butter, olive oil, salt, and pepper.
How to Make Cashew Chicken
To a hot skillet, add chicken pieces in a single layer. Season with salt and pepper and cook for about 6 minutes, flipping halfway once golden brown on both sides.
Turn down heat and stir in garlic to cook another minute. Whisk together sauce ingredients and pour into skillet. Stir to make sure chicken pieces are coated.
Simmer until the sauce has thickened and then stir in the cashews. Serve over rice topped with green onions and sesame seeds. Enjoy!
Tips and Variations
- More veggies. Toss in some cooked onions, bell peppers, or stir fry veggies with the cashews. If you want to cook them with the chicken, you can do that too.
- The cut of chicken. You can also use boneless skinless chicken thighs cut into 1-inch if you prefer to use darker meat.
- Add spice. Hot sauce, sriracha, or red pepper flakes will add flavor and spice to the sauce.
- Gluten-free. Swap the soy sauce with tamari and make sure the hoisin sauce is labeled gluten-free.
- Serve with rice and steamed vegetables for a complete meal.
- Garnish with sesame seeds and sliced green onions for an even more authentic takeout experience!
More Asian recipes to try include easy sesame chicken, slow cooker honey garlic chicken, crab rangoon and ham fried rice.
More Asian Inspired Chicken Recipes
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Cashew Chicken Recipe
Video
Ingredients
- 1 Tablespoon salted butter
- 1 Tablespoon olive oil
- 2 pounds chicken breast , cut into 1-inch pieces
- 2 teaspoons minced garlic
- ¾ cup chicken stock
- ¼ cup low sodium soy sauce
- 3 Tablespoons hoisin sauce
- 1 ½ Tablespoon rice vinegar
- 2 Tablespoons corn starch
- ¾ cup unsalted cashews
- salt and pepper , to taste
For serving: Cooked rice, sesame seeds, sliced green onions, broccoli
Instructions
- Heat up oil and butter. Heat 1 Tablespoon butter and 1 Tablespoon oil in a large skillet over medium heat.
- Cook chicken. Add diced 2 pounds of chicken in a single layer. Season with salt and pepper. Allow to cook for 3 minutes, or until brown and then flip onto the other side. Let cook an additional 3 minutes, or until golden brown. Turn the the heat to low and then stir in 2 teaspoons garlic and cook 1 more minute.
- Make sauce. While the chicken is cooking, whisk together 3/4 cup chicken stock, 1/4 cup soy sauce, 3 Tablespoons hoisin sauce, 1 1/2 Tablespoons vinegar, and 2 Tablespoons cornstarch in a small bowl.
- Simmer. Pour the sauce over the chicken and simmer over low heat, until the sauce has thickened. Stir in 3/4 cup cashews.
- Serve. Serve over rice. Top with chopped green onions and sesame seeds if desired.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
Not at all. Using a wok takes a bit of extra knowledge about how they work, so using skillet makes it even easier.
For chicken with cashew nuts, I prefer to use roasted cashews that are plain and unsalted. Roasted nuts have a little extra crunch.
You can! If you want to add a bit of honey for a sweet and savory balance, by all means.
There are a few things you can do to prepare this recipe in advance. Cut the chicken, mix the sauce, pick up some cashews. Keep everything refrigerated (not the nuts) until you’re ready to get started.
Store leftovers in an airtight container in the fridge for up to 4 days. Enjoy leftovers for an easy lunch or dinner for the next few days.
Categorized as: 30 Minute Meals, Asian, Chicken, Dinner, Gluten-Free, Low Carb, Meal Prep
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This was such a light yet hearty meal that does not disappoint! Quick, easy and flavorful; definitely, a new favorite recipe!
Oh my goodness, this chicken dish was everything that I wanted it to be and more! thank you so much for sharing this amazing recipe!
Yum! Added some red pepper flakes for heat and served with your coconut rice. So good !