Cashew Chicken

This Easy Cashew Chicken is a cozy, better-than-takeout dinner made with juicy chicken, crunchy cashews, and a flavorful sweet-savory sauce. It comes together quickly, making it the perfect meal for busy weeknights when you want something delicious without spending hours in the kitchen.

Why You’ll Love This Easy Cashew Chicken

Packed with protein and bold flavor, this recipe delivers restaurant-quality results using simple ingredients. The combination of tender chicken, crunchy cashews, and rich sauce creates a satisfying meal the whole family will enjoy.

The secret to this Easy Cashew Chicken is the balance of textures and flavors. The savory sauce coats every piece of chicken while the toasted cashews add the perfect crunch, creating a dish that’s both comforting and irresistible.

Whether served over rice, cauliflower rice, or your favorite vegetables, this Cashew Chicken is a dependable dinner recipe you’ll make again and again. It’s quick, flavorful, and perfect for satisfying takeout cravings at home.

Cashew Chicken

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Course: Salads

Cuisine: Mexican

Calories: 375

Ingredients Method Notes

Ingredients

  

• 1 1/2 pounds of chicken (breast or thighs) cut into 1 inch pieces
• 1/2 tsp baking soda
• 2 TBS corn starch
• salt and pepper to taste
• 1 TBS sesame oil
• 1 TBS vegetable oil

For The Sauce Mix

• 1/2 cup chicken broth or water
• 2 TBS soy sauce
• 1 tsp sugar
• 1 TBS rice vinegar
• 1 TBS hoisin sauce
• 1/2 – 1 tsp sriracha – depending how hot you want it
• 1 tsp chili garlic sauce
• 1 TBS ketchup

Additional Ingredients

• 1 tsp ginger
• 1 TBS minced garlic
• 1 small diced onion
• 3/4 cup unsalted roasted cashews

Optional

• Chopped green onion for garnish
• Sesame seeds
• Sauteed peppers

Method

 

1. In a medium bowl whisk together all the ingredients for the sauce mix and set it aside.
2. In a large bowl add your chicken pieces, baking soda, corn starch, salt and pepper and toss to combine.
3. Heat the sesame oil and vegetable oil in a large skillet or wok over medium to medium/high heat.
4. Add the chicken and cook until no longer pink – remove the chicken and set it aside.
5. In the same pan add the ginger, minced garlic and onion and saute until the onions are soft.
6. Add the sauce mix to the pan – reduce to medium heat and cook until the sauce starts to slightly thicken – about 3–5 minutes.
7. Add the chicken and toss well to coat. Cook for an additional couple of minutes to heat the chicken.
8. Top with roasted cashews.
9. If desired, garnish with green onions and sesame seeds or optionally, sauteed bell peppers if using

Notes

You can roast your cashews on the stove in a pan over low/medium heat. Simply put a little olive oil in a pan, add the cashews and continue to toss for about 5–10 minutes until crispy.