Easy Cashew Chicken is a quick, flavorful stir-fry that brings the taste of your favorite takeout right to your kitchen. Tender pieces of chicken are sautéed until golden, then tossed with crisp vegetables, roasted cashews, and a savory-sweet sauce made with soy, garlic, and a hint of ginger.
This dish offers a delightful balance of textures — juicy chicken, crunchy nuts, and tender-crisp veggies — all coated in rich, glossy flavors.
Perfect for busy weeknights, it comes together in under 30 minutes and pairs beautifully with steamed rice or noodles. Healthy, satisfying, and bursting with Asian-inspired taste, it’s a dinner winner.
If you’re in the mood for a satisfying stir-fry that blends savory, sweet, and nutty flavors, Cashew Chicken is a go-to classic.
This takeout favorite, which originated as an American-Chinese dish, combines tender chicken pieces with crunchy cashews, crisp vegetables, and a glossy, flavorful sauce.
The best part? This easy version is quick to make, customizable, and uses pantry-friendly ingredients. Whether you serve it with fluffy white rice, brown rice, or noodles, it’s a complete, comforting meal that’s ready in about 30 minutes.
Why You’ll Love This Recipe
- Quick: From chopping to serving, it takes less than 30 minutes.
- Healthy-ish: You control the oil, sodium, and sweetness.
- Customizable: Use your favorite vegetables or protein swaps.
- Crowd-Pleaser: Balanced flavors and textures everyone loves.
Easy Cashew Chicken
Description
Easy Cashew Chicken is a quick, flavorful stir-fry combining tender chicken pieces, crisp vegetables, and crunchy roasted cashews in a savory-sweet sauce.
This dish balances textures beautifully—juicy chicken, crisp veggies, and nutty crunch—while delivering a rich, umami-packed taste.
The sauce, typically made with soy sauce, garlic, ginger, and a touch of honey or hoisin, coats every bite.
Perfect for weeknight dinners, it cooks in under 30 minutes and pairs wonderfully with steamed rice or noodles.
Its simplicity and fresh ingredients make it a healthy, satisfying choice for busy families or anyone craving homemade takeout.
Ingredients
For the Vegetables:
For the Sauce:
Other:
Instructions
-
Prep the Chicken
Place your chicken pieces in a medium bowl. Add 1 tablespoon soy sauce and 2 tablespoons cornstarch, tossing until each piece is coated. This quick marinade adds flavor and helps create a light crust during cooking. -
Make the Sauce
In a small bowl, whisk together soy sauce, hoisin sauce, oyster sauce (if using), vinegar, honey, chicken broth, cornstarch, and crushed red pepper flakes. Set aside. This sauce is the heart of Cashew Chicken—salty, sweet, tangy, and just thick enough to cling to every bite. -
Cook the Chicken
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. When hot, add chicken in a single layer, cooking for 4–5 minutes until golden brown on the outside and just cooked through. Remove chicken to a plate and keep warm. -
Sauté the Vegetables
In the same skillet, add a splash more oil if needed. Stir in bell peppers, broccoli, and snap peas. Sauté for 3–4 minutes until bright and slightly tender but still crisp. Add garlic, ginger, and the white parts of the green onions, stirring for about 30 seconds until fragrant.
-
Combine Everything
Return chicken to the skillet. Pour in the sauce and stir well to coat. Bring to a gentle simmer; the cornstarch will quickly thicken the sauce, creating a glossy coating. Add cashews and toss to combine. -
Serve and Garnish
Turn off heat and sprinkle with green onion tops and sesame seeds if desired. Serve hot over steamed rice or noodles.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 437kcal
- % Daily Value *
- Total Fat 36g56%
- Saturated Fat 7g35%
- Cholesterol 92mg31%
- Sodium 637mg27%
- Total Carbohydrate 9g3%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Easy Cashew Chicken – Tips, Tricks & Serving Ideas
Cashew Chicken is a Chinese-American takeout classic with tender chicken, crunchy cashews, and a savory-sweet sauce.
Making it at home is surprisingly simple, but with a few smart tips, you can make it taste restaurant-quality while keeping it quick and weeknight-friendly.
1. Choosing the Right Chicken
- Boneless, skinless chicken thighs are often preferred because they stay tender and juicy even if slightly overcooked.
- Chicken breasts work too—just be careful not to overcook, as they dry out more quickly.
- Cut the chicken into uniform bite-sized pieces so they cook evenly and absorb sauce better.
2. Marinating for Flavor & Tenderness
Even a short marinade can make a big difference. Mix soy sauce, a touch of cornstarch, and a little rice vinegar or Shaoxing wine.
- Soy sauce seasons the meat.
- Cornstarch coats the chicken, helping it brown well and stay juicy.
- Acid (vinegar or wine) lightly tenderizes.
Let the chicken marinate for 10–15 minutes while you prep vegetables.
3. Getting the Sauce Right
Cashew Chicken’s sauce is usually a mix of:
- Soy sauce (umami depth)
- Hoisin sauce (sweet-savory richness)
- Rice vinegar (brightness)
- Brown sugar or honey (balance)
- Garlic & ginger (fresh aromatics)
- Cornstarch slurry (to thicken)
Tip: Taste before thickening—adjust sweetness, saltiness, or tang to your preference. If you like heat, add chili flakes or a splash of sriracha.
4. Toasting the Cashews
Never skip this step! Lightly toast cashews in a dry skillet for 2–3 minutes before adding them to the dish. This brings out their nutty flavor and keeps them crunchy even after saucing. You can use raw or roasted cashews, but avoid heavily salted ones—they can overpower the sauce.
5. Cooking Method for Best Texture
- High heat, quick cooking is the goal. Use a wok or a large skillet.
- Cook chicken in small batches to avoid overcrowding; this prevents steaming and encourages browning.
- Stir-fry vegetables until crisp-tender—bell peppers, snap peas, carrots, or broccoli work beautifully.
6. Balancing Protein, Veggies & Nuts
A good Cashew Chicken isn’t just about the chicken—it’s about a perfect ratio. Aim for equal parts chicken and vegetables, plus a generous handful of cashews for texture. This makes it lighter, more colorful, and more nutritious.
7. Serving Ideas
- Classic Takeout Style: Serve over steamed white rice.
- Healthier Option: Use brown rice, quinoa, or cauliflower rice.
- Low-Carb Wraps: Spoon into lettuce leaves for a fresh crunch.
- Noodle Bowl: Toss with lo mein or rice noodles instead of rice.
8. Garnishes to Elevate Flavor
Sprinkle with sliced green onions, fresh cilantro, or sesame seeds before serving. A squeeze of lime just before eating adds brightness.
9. Make-Ahead & Storage Tips
- You can prep chicken, sauce, and veggies ahead—store separately until ready to cook.
- Cashew Chicken reheats well but cashews can soften—add a few fresh ones before serving leftovers.
- Store in an airtight container in the fridge for up to 3–4 days.
10. Common Mistakes to Avoid
- Overcrowding the pan → chicken steams, turns pale.
- Not toasting cashews → less flavor.
- Overcooking vegetables → they lose color and crunch.
- Over-thickening sauce → it should coat ingredients, not turn gloppy.
11. Flavor Variations
- Spicy Cashew Chicken: Add fresh chili peppers or chili paste.
- Ginger-Lime Twist: Increase ginger and finish with lime zest.
- Thai-Inspired: Add a splash of fish sauce, basil leaves, and coconut milk for richness.
Recipe Tips and Variations
- Protein Swap: Try shrimp, tofu, or thinly sliced beef instead of chicken.
- Vegetable Ideas: Mushrooms, zucchini, baby corn, or carrots all work beautifully.
- Make It Spicy: Add extra chili flakes or a squirt of sriracha to the sauce.
- Lighten It Up: Use light soy sauce and light coconut aminos for a lower-sodium version.
- Nut Substitutes: Swap cashews for almonds, peanuts, or sunflower seeds.
Serving Suggestions
Cashew Chicken pairs wonderfully with:
- Steamed jasmine rice for a traditional feel
- Brown rice for added fiber and a nutty flavor
- Lo mein noodles for a restaurant-style twist
- Cauliflower rice for a lower-carb option
For a full meal, add a simple side like Asian cucumber salad, miso soup, or spring rolls.
Storage and Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portion-sized containers for up to 2 months (though cashews may soften slightly).
- Reheat: Warm gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce.
Nutrition Estimate (per serving, without rice)
- Calories: ~340 kcal
- Protein: ~28 g
- Carbohydrates: ~20 g
- Fat: ~16 g
- Fiber: ~3 g
(Nutrition values will vary based on exact ingredients used.)
Final Thoughts
This Easy Cashew Chicken is proof that restaurant-quality flavor is possible at home in less time than it takes for delivery. The combination of tender chicken, crunchy cashews, crisp vegetables, and silky sauce creates a perfect balance of taste and texture.
It’s a recipe you can adapt endlessly—add more heat, swap in seasonal vegetables, or adjust the sauce to your liking. Best of all, you know exactly what’s in it, making it fresher, healthier, and just as satisfying as your favorite takeout.
With these tips, Easy Cashew Chicken becomes more than just a quick dinner—it’s a versatile, crowd-pleasing dish that’s just as good as (if not better than) your favorite takeout.
Once you try it, you might find yourself keeping cashews and soy sauce on hand just for “emergency stir-fry nights.” It’s that good—quick, flavorful, and comforting every single time.
Pin this recipe to share with your friends and followers.
Frequently Asked Questions
What is Easy Cashew Chicken and what makes it different from other stir-fries?
Easy Cashew Chicken is a quick, flavorful stir-fry featuring tender chicken pieces, roasted cashews, and vegetables in a savory-sweet Asian-inspired sauce, often with soy sauce, garlic, ginger, and a touch of sweetness from honey or hoisin.
What makes it stand out is the distinctive crunch and nutty flavor from cashews, which complement the tender chicken and crisp vegetables beautifully. Unlike peanut-based dishes, cashews offer a milder, buttery taste.
Can I make Easy Cashew Chicken healthier?
Yes. Use skinless chicken breast instead of thigh meat for lower fat content, and opt for reduced-sodium soy sauce to cut salt. Lightly toast unsalted cashews instead of using pre-salted ones, and load the dish with vegetables such as bell peppers, broccoli, snow peas, or carrots. To reduce oil, stir-fry with a minimal amount and thicken the sauce with cornstarch slurry instead of heavy, sugary sauces.
Can Easy Cashew Chicken be prepared ahead of time?
Absolutely. You can prep ingredients in advance—cut chicken, chop vegetables, and mix sauce—then store them separately in the fridge for up to 24 hours. Cooked Cashew Chicken stores well in an airtight container in the fridge for 3–4 days.
Reheat gently in a skillet or microwave, adding a splash of water to loosen the sauce. However, for the best crunch, add freshly toasted cashews just before serving.
What should I serve with Easy Cashew Chicken?
Steamed white or jasmine rice is the classic pairing, as it soaks up the flavorful sauce. For a lighter option, try brown rice, quinoa, or cauliflower rice. You can also serve it with noodles such as lo mein or rice noodles. A side of Asian cucumber salad or steamed dumplings can round out the meal.
