Cashew Chicken Recipe

This Cashew Chicken recipe is a quick and flavorful dish featuring tender chicken stir-fried with crunchy cashews and crisp vegetables in a savory, slightly sweet sauce. It’s the perfect homemade takeout meal that’s easy to make and ready in under 30 minutes. Serve it over rice or noodles for a satisfying weeknight dinner the whole family will love.

Why You’ll Love This Recipe

• Quick and easy to make—ready in under 30 minutes
• Perfect balance of savory, sweet, and nutty flavors
• Uses simple, pantry-friendly ingredients
• Customizable with your favorite vegetables
• Great for meal prep and reheats beautifully

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, cut into bite-sized pieces
• Cornstarch (for coating)
• Salt and black pepper to taste
• Olive oil or sesame oil

For the sauce:

• Soy sauce (low-sodium preferred)
• Hoisin sauce
• Rice vinegar
• Honey or brown sugar
• Fresh garlic, minced
• Fresh ginger, grated
• Water or chicken broth
• Cornstarch (to thicken the sauce)

For the stir-fry:

• Cashews (roasted, unsalted)
• Bell peppers, chopped
• Green onions, sliced
• Broccoli florets (optional)
• Sesame seeds (for garnish, optional)

Directions

1. Prepare the chicken: Toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.
2. Cook the chicken: Heat oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove from the pan and set aside.
3. Make the sauce: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, garlic, ginger, and water.
4. Stir-fry the vegetables: In the same skillet, add more oil if needed and stir-fry the bell peppers and broccoli for 3-4 minutes until tender-crisp.
5. Combine: Return the chicken to the skillet and pour in the sauce. Stir to coat everything evenly.
6. Thicken the sauce: Mix cornstarch with a little water to form a slurry, then stir it into the skillet. Cook until the sauce thickens, about 2 minutes.
7. Add cashews: Stir in the cashews and cook for another minute.
8. Garnish and serve: Top with green onions and sesame seeds. Serve hot over rice or noodles.

Servings and Timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

• Spicy Cashew Chicken: Add red pepper flakes or a drizzle of sriracha for heat.
• Vegetarian Option: Replace chicken with tofu or tempeh.
• Low-Carb Version: Serve over cauliflower rice or zucchini noodles.
• Extra Crunch: Add water chestnuts or snap peas for extra texture.

Storage/Reheating

• Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat: Warm in a skillet over medium heat or microwave for 1-2 minutes until heated through.
• Freeze: Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use raw cashews instead of roasted?

Yes, but toast them in a dry skillet for a few minutes before adding them to the dish to enhance their flavor.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are juicier and add more flavor to the dish.

What vegetables work best with cashew chicken?

Bell peppers, broccoli, snow peas, carrots, and mushrooms are great additions.

How do I make the sauce thicker?

Add a cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water) and stir until the sauce thickens.

Is this recipe gluten-free?

Use tamari or gluten-free soy sauce, and check your hoisin sauce to ensure it’s gluten-free.

Can I use store-bought stir-fry sauce instead?

Yes, but making your own sauce allows for better control of flavor and sweetness.

How can I make this dish healthier?

Use less oil, reduce the amount of honey, and add more vegetables for a lighter version.

Can I meal prep this recipe?

Yes, cook the dish ahead of time and store individual portions for easy reheating throughout the week.

What type of rice pairs best with cashew chicken?

Steamed jasmine rice, brown rice, or even quinoa pairs perfectly with this dish.

Can I use frozen vegetables?

Yes, just thaw and drain them before adding to the skillet to prevent excess moisture.

Conclusion

This Cashew Chicken recipe is a quick, easy, and flavorful meal that’s perfect for busy weeknights or meal prep. Packed with tender chicken, crunchy cashews, and crisp vegetables coated in a savory-sweet sauce, it’s a homemade takeout favorite that’s sure to satisfy every time. Serve it over rice or noodles and enjoy a delicious, restaurant-quality meal at home!

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