This cashew chicken recipe comes together in about 10 minutes and is a healthier version of the classic Chinese takeout dish!
Cashew Chicken Recipe Video
If you’re looking for a weeknight dinner that’s fast, flavorful, and better than takeout, this cashew chicken is it. Bite-sized pieces of tender chicken are tossed in a sticky, sweet-and-savory homemade sauce and finished with crunchy roasted cashews. Serve it over a bowl of fluffy rice with steamed broccoli, and dinner is done. It’s bold, simple, and a total crowd-pleaser! No complicated ingredients or steps required.
Chinese Cashew Chicken Recipe
For some reason, Christmas always makes me crave Chinese or Japanese food.
I don’t know why. There’s no Asian heritage in my family, but when the holidays roll around, I just want our crispy honey chicken, orange chicken, or something cozy and savory.
I had never made cashew chicken at home until now. I know there are tons of recipes out there, but this one is our favorite. It’s quick, easy, and the cleanup is minimal.
Honestly, that’s my kind of night. A simple dinner, everyone in pajamas, and time to relax. In the winter, it’s even better. My circulation is terrible, so I’m all about socks, slippers, and staying warm!
Anyone else crave pajamas and a cozy dinner the second it gets dark?
Cashew Chicken Ingredients
For this chicken with cashews recipe, you’ll need only a handful of pantry staples, and all the ingredients are easy to find at the grocery store. You won’t believe how easy it is to make this restaurant-quality recipe right at home. Here is what you will need…
Chicken
- Boneless, skinless chicken breasts: Lean protein that cooks quickly and absorbs the sauce well.
- Cornstarch: Coats the chicken for a light, crisp texture when cooked.
- Salt and pepper: Basic seasoning to enhance the chicken’s flavor.
- Garlic: Adds a punch of savory, aromatic flavor.
- Rice vinegar: Brightens the dish and balances the sweetness in the sauce.
- Canola oil: Neutral oil with a high smoke point for sautéing the chicken.
Sauce
- Hoisin sauce: A thick, sweet, and tangy base for classic cashew chicken flavor.
- Soy sauce: Adds saltiness and depth.
- Brown sugar: Balances the savory elements with a hint of sweetness.
- Ground ginger: Warm spice that adds depth and complements the garlic.
- Water: Thins the sauce to the right consistency.
- Cornstarch: Thickens the sauce so it clings to the chicken.
Add-Ins
- Dry-roasted cashews: Crunchy texture and nutty flavor that define the dish.
- Sesame oil: Adds toasty, rich flavor.
This is meant to be an overview of the ingredients for this recipe. For the detailed measurements, scroll down to the recipe card at the end of this post.
How to Make Cashew Chicken
In addition to keeping the ingredients list as simple as possible, we also decided to skip the deep-frying and opted to cook the cashew chicken in an oiled skillet instead. Here are the main steps for making this cashew chicken recipe:
- Toast: In the oven, toast the cashews to bring out that nutty flavor.
- Coat: Toss the diced chicken with the cornstarch, salt, and pepper.
- Cook: In a well-oiled skillet, cook the chicken until it’s brown on all sides.
- Stir: While the chicken cooks, stir together the cashew chicken sauce.
- Simmer: Pour the sauce over the chicken and let the mixture simmer until slightly thickened.
- Finish: Toss the cashews and a little sesame oil with the chicken and serve. Top with green onions and sesame seeds if desired.
All of the detailed instructions can be found in the recipe card at the end of the post.
Can I Make Cashew Chicken with Chicken Thighs Instead?
Yes, I’m sure chicken thighs could be used instead of chicken breasts. Just note that you’ll want boneless, skinless thighs for this Chinese chicken recipe.
Can I Add Veggies to My Cashew Chicken?
Definitely! Snap peas, broccoli, mushrooms, bell pepper, and baby corn would all be delicious additions to this homemade cashew chicken. You may want to sauté the vegetables before cooking the chicken and add them back to the skillet when you toss everything with the sauce. (You don’t want to overcook the vegetables!)
Can I Make This Gluten Free?
Yes, by using cornstarch rather than flour to dredge the chicken, it should be gluten-free. You’ll want to double-check that your soy sauce is gluten-free (if it’s not, you can use tamari instead).
Tips for Making Cashew Chicken
Try to cut the chicken into even-sized pieces so that it all cooks at roughly the same rate. It doesn’t have to be perfect, but do your best.
If you prefer your cashew chicken on the spicier side, add some crushed red pepper flakes to the sauce. Be careful, a little goes a long way!
What to Eat with Cashew Chicken
If you serve this chicken with steamed rice and a side of broccoli as shown, you don’t need anymore more than that. But if you want to change things up or you’re feeding a crowd and want more options, try the following side dishes to go with it:
Storing and Reheating
Storage Tips:
Store any leftovers in an airtight container in the fridge. It’ll keep for up to 5 days, but for the best flavor and texture, try to enjoy it within 2 to 3 days.
Reheating Tip:
For the best results, reheat leftovers in a skillet over low heat with a splash of oil. This helps the chicken stay tender and keeps the sauce from drying out or turning rubbery.
The contrasting textures of the tender chicken with the crunchy cashews covered in a sweet and salty sticky sauce make this cashew chicken totally irresistible! Forget the Chinese takeout and make this quick and simple recipe at home!
More Asian Recipes:
Description
This Cashew Chicken Recipe comes together in about 10 minutes and is a healthier version of the classic Chinese takeout dish!
For the Chicken
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Place the cornstarch, salt and pepper in a bowl and toss with the chicken.
1/4 Cup Cornstarch, 1/4 teaspoon Salt, 1/4 teaspoon Pepper, 3 Chicken Breasts
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Shake off any excess.
-
Heat a nonstick skillet over medium high heat, then add 1 tablespoon canola oil.
2 Tablespoons Canola Oil
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Add 1/2 the chicken and brown on each side for about 2-3 minutes. Remove to a plate and repeat with remaining oil, chicken and garlic.
3 Chicken Breasts, 4 Cloves Garlic, 2 Tablespoons Canola Oil
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Add the first batch of chicken back into the pot as well as the vinegar and cook until the vinegar is completely incorporated.
2 Tablespoons Rice Vinegar
For the Sauce
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Meanwhile, in a small bowl, whisk the hoisin sauce, soy sauce, brown sugar and ginger.
4 Tablespoons Hoisin Sauce, 2 Tablespoons Soy Sauce, 1 ½ Tablespoons Brown Sugar, 1/8 teaspoon Ground Ginger
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Pour over the chicken in the pan and turn the heat to medium low.
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Allow to simmer for another 2-3 minutes or until thick and the chicken is cooked through.
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Whisk together the EZ Gel and water together and add to the sauce to help with the thickening.
2 Tablespoons EZ Gel, 1/4 Cup Water
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Toss the cashews and sesame oil in and serve over rice with broccoli if desired.
1/2 teaspoon Sesame Oil
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Serve over rice with the green onions.
6 Green Onions
Note: This recipe was updated and republished in May 2023. If you are looking for the previous recipe, here it is:
1 ½ pounds chicken breasts
1/4 cup cornstarch
2 Tablespoons canola oil
2-3 tablespoons soy sauce
3 garlic cloves, minced
2 Tablespoons brown sugar
1 Tablespoon hoisin sauce
2 tablespoons rice vinegar
4 tablespoons ketchup
1 teaspoon sesame oil
1 cup whole unsalted cashews
Mix water and cornstarch in a bowl until smooth; whisk in everything else with the cornstarch mixture, stirring until brown sugar has dissolved and cornstarch is free of lumps. Simmer over medium heat. Proceed with recipe as written above.
Calories: 501kcal
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