This Cashew Chicken recipe is a quick and tasty stir-fry packed with tender chunks of chicken and crunchy cashews, all tossed in a sweet and savory sauce. It’s an easy-to-follow recipe that is loaded with flavor, making it a perfect choice for a satisfying weeknight meal that everyone will enjoy.
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Why You Will Love Making Cashew Chicken
If you’re in the mood for a dish that’s as fun to make as it is to eat, cashew chicken is the way to go. Here’s why:
- Quick and Easy: From pan to plate in 40 minutes.
- Versatile: Swap in your favorite veggies or whatever you have on hand.
- Crowd-Pleaser: Its sweet and savory flavors are a hit with both kids and adults.
- Healthier than Takeout: You control the ingredients, making it a healthier option than ordering in.
- Great for Meal Prep: It keeps well, so it’s perfect for meal prep for the week ahead.
- Customizable Heat Level: Easily adjust the spice to suit your taste with more or less chili garlic sauce.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Cashew Chicken with Step-By-Step Instructions
Getting this cashew chicken right is easy if you follow these simple steps. Here’s how to bring this delicious dish to your table:
Prepare the Chicken
In a bowl, toss the bite-sized pieces of chicken with cornstarch, salt, and pepper. This coating helps to thicken the sauce later and keeps the chicken juicy and tender.
Make the Sauce
In another bowl, whisk together low-sodium soy sauce, honey, rice vinegar, chili garlic sauce, freshly grated ginger, and minced garlic cloves. This mixture will be the flavor base of your stir-fry.
Cook the Chicken
Heat some vegetable oil in a non-stick skillet over medium-high heat. Add the chicken and cook until it’s golden brown on all sides. Once cooked, remove the chicken and set it aside.
Stir-Fry the Veggies
In the same skillet, add more oil if needed and throw in the red bell pepper and broccoli florets. Cook them until they’re just tender, then add the cashews and stir everything together.
Combine and Simmer
Add the chicken back to the skillet along with the edamame beans. Pour the sauce over the top, stirring to combine all the ingredients well. Let it cook for a few more minutes until the sauce thickens slightly.
Serve and Enjoy
Sprinkle some sesame seeds and sliced green onions over the top for a touch of extra flavor and crunch. Serve your cashew chicken hot, ideally over a bed of fluffy rice or your favorite grain.
Cashew Chicken
Add Preferred SourceIngredients
- 2 chicken breasts cubed
- ¼ cup cornstarch
- Salt and pepper
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey to taste
- 1 tablespoon rice wine vinegar
- 1 tablespoon Asian chili garlic sauce
- 1 tablespoon fresh ginger grated
- 2 garlic cloves minced
- 2 tablespoons vegetable oil
- 1 red bell pepper cubed
- 1 cup broccoli florets
- ½ cup cashews
- ½ cup edamame beans
- Sesame seeds to serve
- Green onions to serve
Instructions
- In a bowl, combine the chicken breasts, cornstarch, salt and pepper.2 chicken breasts, ¼ cup cornstarch, Salt and pepper
- In another bowl, mix the soy sauce, honey, rice vinegar, chili garlic sauce, ginger and garlic.3 tablespoons low-sodium soy sauce, 2 tablespoons honey, 1 tablespoon rice wine vinegar, 1 tablespoon Asian chili garlic sauce, 1 tablespoon fresh ginger, 2 garlic cloves
- Heat the vegetable oil in a non-stick skillet and add the chicken breast. Cook at high temperature, flipping the chicken until it’s golden brown on every side. Reserve.2 tablespoons vegetable oil
- Add the red bell pepper, broccoli florets and cashew to the same skillet and cook for about 7 minutes.1 red bell pepper, 1 cup broccoli florets, ½ cup cashews
- Bring back the chicken to the veggies, add the edamame beans, and add the sauce and stir everything together. Cook for a couple more minutes, just until the sauce starts to thicken.½ cup edamame beans
- Serve with sesame seeds and green onions.Sesame seeds, Green onions
Notes
- Chicken: Feel free to swap the chicken breasts for boneless skinless chicken thighs instead.
- Use High Heat: Keep your pan nice and hot to sear the chicken properly and get those veggies crisp-tender.
- Toast the Cashews: For an extra flavor boost, lightly toast the cashews in a dry pan before adding them to the dish.
- Other Nuts: Almonds, peanuts, or pecans can be great substitutes if you’re out of cashews or just want to try something different.
- Adjust the Sweetness: Depending on your taste, you can add more or less honey to the sauce. Start with less and add more as needed.
- Cornstarch: Make sure the chicken is well-coated with cornstarch before frying; it helps thicken the sauce and keeps the chicken moist.
- Fresh vs. Frozen Veggies: You can use either, but fresh veggies tend to have a better texture in stir fries.
- Make It Colorful: Use a variety of vegetables like snap peas or carrots for more color and nutrition.
- Customize Your Spice Level: If you like it spicy, don’t hesitate to add extra chili garlic sauce or some red pepper flakes.
- Make Ahead: You can prepare cashew chicken ahead of time. Just keep the sauce separate and toss it with the heated chicken and veggies right before serving to keep everything crisp and delicious.
Storage and Reheating Instructions
- Cool and Airtight: Let the cashew chicken cool to room temperature before packing it away, and use airtight containers to store leftovers in the refrigerator.
- Refrigerate: For the best quality and safety, eat your refrigerated leftovers within 3-4 days.
- Reheat: When you’re ready to eat, reheat the cashew chicken gently in the microwave or on the stovetop. Add a splash of water if the sauce has thickened too much in the fridge.
- Freeze: Cashew chicken freezes well, too. Pack it in freezer-safe containers and freeze for up to three months. Thaw in the fridge overnight before reheating to keep the texture as best as possible.
Nutrition
Recipe Notes and Expert Tips
Here’s how to get the most out of your cashew chicken recipe:
- Chicken: Feel free to swap the chicken breasts for boneless skinless chicken thighs instead.
- Use High Heat: Keep your pan nice and hot to sear the chicken properly and get those veggies crisp-tender.
- Toast the Cashews: For an extra flavor boost, lightly toast the cashews in a dry pan before adding them to the dish.
- Other Nuts: Almonds, peanuts, or pecans can be great substitutes if you’re out of cashews or just want to try something different.
- Adjust the Sweetness: Depending on your taste, you can add more or less honey to the sauce. Start with less and add more as needed.
- Cornstarch: Make sure the chicken is well-coated with cornstarch before frying; it helps thicken the sauce and keeps the chicken moist.
- Fresh vs. Frozen Veggies: You can use either, but fresh veggies tend to have a better texture in stir fries.
- Make It Colorful: Use a variety of vegetables like snap peas or carrots for more color and nutrition.
- Customize Your Spice Level: If you like it spicy, don’t hesitate to add extra chili garlic sauce or some red pepper flakes.
- Make Ahead: You can prepare cashew chicken ahead of time. Just keep the sauce separate and toss it with the heated chicken and veggies right before serving to keep everything crisp and delicious.
How to Store Leftover Cashew Chicken
Got leftovers? No problem! Here’s how to keep them tasting great:
- Cool and Airtight: Let the cashew chicken cool to room temperature before packing it away, and use airtight containers to store leftovers in the refrigerator.
- Refrigerate: For the best quality and safety, eat your refrigerated leftovers within 3-4 days.
- Reheat: When you’re ready to eat, reheat the cashew chicken gently in the microwave or on the stovetop. Add a splash of water if the sauce has thickened too much in the fridge.
- Freeze: Cashew chicken freezes well, too. Pack it in freezer-safe containers and freeze for up to three months. Thaw in the fridge overnight before reheating to keep the texture as best as possible.
What to Serve with Cashew Chicken
Pairing the right sides with your cashew chicken can round out your meal perfectly. Here are some great options to complement the flavors of your dish:
Fluffy Rice
A classic choice, white, brown, or jasmine rice soaks up the delicious sauce and balances the rich flavors of the chicken and cashews. For a healthier twist, you might try quinoa or even cauliflower rice.
Noodles
For a heartier meal, serve your cashew chicken over a bed of noodles. Whether it’s soba for a Japanese twist, or egg noodles for a more Chinese-inspired meal, noodles make it more substantial.
Fried Rice
Go all out with a side of fried rice, incorporating eggs, peas, carrots, and a bit of soy sauce for an extra flavor boost that goes well with the chicken.
Spring Rolls
Complement your cashew chicken with some homemade or store-bought spring rolls. They add a delightful crunch and are perfect for dipping into extra sauce if you have some.
More Chicken Recipes You Will Love
- Chicken Noodle Casserole
- Tikka Masala Chicken
- Easy Sesame Chicken
- Teriyaki Chicken Stir Fry
- Grilled Thai Chicken Skewers
This recipe is AMAZING and a new favorite in our home.
Thanks! I’m really glad you enjoyed it.