This Better-Than-Takeout Cashew Chicken is a deliciously savory and slightly sweet stir-fry featuring tender chicken, crunchy cashews, and a flavorful garlic-ginger soy sauce. Quick and easy to make, this homemade version is healthier and tastier than takeout—ready in just 30 minutes!
Why You’ll Love This Recipe
- Quick and easy—ready in under 30 minutes
- Healthier and fresher than restaurant takeout
- Loaded with tender chicken, crunchy cashews, and a flavorful sauce
- Perfect for meal prep and reheats well
- Easily customizable with different veggies and spice levels
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
- Boneless, skinless chicken breasts or thighs, diced
- Cornstarch
- Salt and black pepper
- Vegetable oil
For the Sauce:
- Soy sauce (or tamari for gluten-free)
- Hoisin sauce
- Rice vinegar
- Honey or brown sugar
- Garlic, minced
- Ginger, grated
- Red pepper flakes (optional for heat)
- Chicken broth or water
- Cornstarch (to thicken)
Other Ingredients:
- Roasted cashews
- Bell peppers, diced
- Green onions, chopped
- Sesame seeds (for garnish)
- Cooked rice (for serving)
Directions
- Coat the chicken: Toss diced chicken with cornstarch, salt, and pepper.
- Cook the chicken: Heat oil in a skillet over medium-high heat. Cook chicken until golden brown and cooked through. Remove and set aside.
- Sauté veggies: In the same pan, cook bell peppers for 2 minutes until slightly tender.
- Make the sauce: In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, garlic, ginger, red pepper flakes, and cornstarch mixed with water.
- Combine everything: Add the cooked chicken back to the pan, pour in the sauce, and toss to coat. Simmer until thickened.
- Add cashews & garnish: Stir in roasted cashews and top with green onions and sesame seeds. Serve over rice.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Spicy Version: Add sriracha or extra red pepper flakes.
- Vegetarian Option: Use tofu instead of chicken.
- Low-Carb: Serve over cauliflower rice or zucchini noodles.
- Extra Crunch: Add water chestnuts or snap peas.
- Nut-Free: Swap cashews for sunflower seeds or leave them out.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze for up to 2 months; thaw before reheating.
- Reheating: Warm in a skillet over low heat or microwave in short bursts.
FAQs
Can I use raw cashews?
Yes, but toast them first for better flavor.
What’s the best way to thicken the sauce?
Use a cornstarch slurry and let it simmer until thick.
Can I use a different protein?
Yes! Shrimp, beef, or tofu work well.
How do I keep the chicken crispy?
Cook it in batches and avoid overcrowding the pan.
Can I use bottled minced garlic and ginger?
Yes, but fresh has better flavor.
What’s the best rice for serving?
Jasmine or brown rice pairs well.
Can I make this dish ahead of time?
Yes, it reheats well for meal prep.
Is this dish gluten-free?
Use tamari instead of soy sauce and check labels on hoisin sauce.
Can I make it without hoisin sauce?
Yes, substitute with a mix of soy sauce and a little honey.
Can I add more vegetables?
Absolutely! Broccoli, carrots, or mushrooms make great additions.
Conclusion
This Better-Than-Takeout Cashew Chicken is a fast, flavorful, and easy dish that’s sure to become a family favorite. Packed with tender chicken, crunchy cashews, and a rich, savory sauce, it’s perfect for weeknight dinners or meal prep. Try it today for a delicious homemade takeout experience!
PrintBetter-Than-Takeout Cashew Chicken Recipe
This cashew chicken is a quick, flavorful stir-fry featuring tender chicken, crunchy cashews, and a savory-sweet garlic sauce. It’s ready in 30 minutes—perfect for a better-than-takeout meal at home!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese-Inspired
Ingredients
For the Chicken:
- 1 ½ lbs boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil
For the Sauce:
- ¼ cup low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey (or brown sugar)
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ¼ teaspoon red pepper flakes (optional, for spice)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For Stir-Fry & Garnish:
- ¾ cup roasted cashews
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- 3 green onions, sliced
- 1 teaspoon sesame seeds (optional)
- Steamed rice, for serving
Instructions
-
Prepare the Chicken:
- In a bowl, toss chicken pieces with cornstarch, salt, and black pepper until evenly coated.
-
Cook the Chicken:
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
- Cook chicken in batches for 4-5 minutes until golden brown and cooked through. Remove and set aside.
-
Make the Sauce:
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes.
-
Stir-Fry the Veggies:
- In the same pan, add 1 tablespoon vegetable oil and sauté bell peppers for 2 minutes.
-
Combine Everything:
- Return chicken to the pan and pour in the sauce.
- Stir in cashews, then add the cornstarch slurry and cook for 1-2 minutes until the sauce thickens.
-
Serve & Enjoy:
- Garnish with green onions and sesame seeds.
- Serve over steamed rice or noodles.
Notes
- Want extra crunch? Toast cashews in a dry pan before adding.
- Spice it up with more red pepper flakes or sriracha.
- Make it low-carb by serving over cauliflower rice or zucchini noodles.