Cashew Chicken

I make this Cashew Chicken when I want a quick, flavorful stir-fry that tastes better than takeout. Tender pieces of chicken cook with crisp vegetables and crunchy cashews in a savory, slightly sweet sauce. It’s satisfying, balanced, and perfect for a weeknight dinner.

Why You’ll Love This Recipe

I love this recipe because it comes together quickly in one pan. The chicken stays juicy, the vegetables add freshness and crunch, and the toasted cashews bring rich texture.

I also appreciate how customizable it is. I can adjust the sauce to be sweeter or saltier and add extra vegetables depending on what I have on hand. It’s simple, delicious, and always a crowd-pleaser.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

• Salt, to taste

• Black pepper, to taste

• 2 tablespoons cornstarch

• 2 tablespoons olive oil or vegetable oil

• 1 bell pepper, chopped

• 1 cup broccoli florets

• 3 cloves garlic, minced

• 1/2 cup roasted cashews

For the sauce:

• 1/4 cup soy sauce

• 2 tablespoons hoisin sauce

• 1 tablespoon honey or brown sugar

• 1 tablespoon rice vinegar

• 1/2 teaspoon sesame oil

• 1/4 cup chicken broth

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. I season the chicken pieces with salt and black pepper, then toss them with cornstarch until lightly coated.

2. I heat oil in a large skillet or wok over medium-high heat.

3. I add the chicken in a single layer and cook for about 4–5 minutes, turning occasionally, until golden and cooked through. I remove it from the pan and set aside.

4. In the same pan, I add the bell pepper and broccoli and stir-fry for 3–4 minutes until slightly tender but still crisp.

5. I stir in the minced garlic and cook for about 30 seconds.

6. In a small bowl, I whisk together soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, and chicken broth.

7. I return the chicken to the skillet and pour the sauce over everything.

8. I let it simmer for 2–3 minutes until the sauce thickens slightly and coats the chicken and vegetables.

9. I stir in the roasted cashews just before serving.

Servings and Timing

I get about 4 servings from this recipe.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

I sometimes add snap peas, carrots, or mushrooms for extra vegetables. If I want more heat, I stir in red pepper flakes or a dash of chili sauce.

For a lighter option, I reduce the honey and serve it over cauliflower rice. I also enjoy adding a squeeze of fresh lime juice before serving for brightness.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, I warm it gently in a skillet over medium heat or in the microwave until heated through.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often use boneless, skinless thighs for extra juiciness.

Can I make this ahead of time?

Yes, I prepare it in advance and reheat gently before serving.

How do I keep the chicken tender?

I coat it lightly with cornstarch and avoid overcooking it.

Can I make this gluten-free?

Yes, I use gluten-free soy sauce and ensure the hoisin sauce is gluten-free.

What should I serve with cashew chicken?

I like serving it over steamed rice, brown rice, or noodles.

Conclusion

I love how this Cashew Chicken delivers bold flavor, tender chicken, and crunchy texture in one quick and easy dish. It’s perfect for busy evenings and easy to customize. Whenever I want a fast, satisfying stir-fry, this is one of my go-to recipes.