If you’re craving a flavorful homemade dinner with tender chicken, crunchy cashews, colorful vegetables, and a savory sauce, this Cashew Chicken is a delicious choice. It’s quick enough for a weeknight but satisfying enough to feel like a special meal.
This recipe brings together juicy pieces of chicken, toasted cashews, bell peppers, onions, and a glossy garlic-soy sauce. Everything comes together in one skillet, making cleanup easy and dinner simple.
If you enjoy Thai food recipes and Asian-inspired dinners, this recipe is an easy addition to your rotation. While cashew chicken is commonly associated with Chinese-American and broader Asian restaurant cuisine, you can customize the flavors to your preference with chili, lime, garlic, or ginger.
Why You’ll Love This Cashew Chicken
This homemade cashew chicken has everything you want in a satisfying dinner:
- Tender, juicy chicken
- Crunchy roasted cashews
- Fresh vegetables
- Savory garlic sauce
- Quick skillet preparation
- Easy-to-find ingredients
- Great served with rice
- Perfect for leftovers
The combination of textures is what makes this dish so enjoyable. The chicken is tender, the vegetables add freshness, and the cashews provide a satisfying crunch.
Ingredients
For the chicken:
- 1½ pounds boneless, skinless chicken breasts
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon neutral cooking oil
For the vegetables:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small yellow onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- ¾ cup roasted unsalted cashews
- 2 green onions, sliced
For the sauce:
- ¼ cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- ½ cup chicken broth
- 1 teaspoon cornstarch
- ½ teaspoon crushed red pepper flakes, optional
How to Make Cashew Chicken
Step 1: Prepare the Chicken
Cut the chicken breasts into bite-sized pieces.
Place the chicken in a bowl and season with salt and black pepper.
Sprinkle the cornstarch over the chicken and toss until each piece is lightly coated.
The cornstarch helps create a lightly crisp exterior and also helps the sauce cling to the chicken.
Step 2: Make the Sauce
In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, chicken broth, and cornstarch.
If you like spicy food, add crushed red pepper flakes.
Set the sauce aside while you cook the chicken.
Step 3: Cook the Chicken
Heat the oil in a large skillet or wok over medium-high heat.
Add the chicken pieces in a single layer.
Cook for approximately 3–4 minutes per side, turning occasionally, until golden on the outside and cooked through.
Transfer the chicken to a clean plate.
Avoid overcrowding the skillet. If necessary, cook the chicken in two batches.
Step 4: Cook the Vegetables
Add the sliced bell peppers and onion to the same skillet.
Cook for approximately 3–4 minutes, stirring frequently.
You want the vegetables to become slightly tender while maintaining some crispness.
Add the minced garlic and grated ginger.
Cook for another 30–60 seconds, until fragrant.
Step 5: Bring Everything Together
Return the cooked chicken to the skillet.
Give the sauce another quick stir because the cornstarch may have settled at the bottom.
Pour the sauce over the chicken and vegetables.
Stir continuously for approximately 1–2 minutes, until the sauce thickens and coats everything.
Step 6: Add the Cashews
Stir in the roasted cashews and half of the sliced green onions.
Cook for another minute.
Remove from the heat and garnish with the remaining green onions.
Choosing the Best Chicken
Boneless, skinless chicken breast works particularly well because it cooks quickly and absorbs the savory sauce.
Chicken thighs are another excellent option. They contain more fat and tend to remain juicy during high-heat cooking.
Whichever cut you choose, cut the chicken into similarly sized pieces so everything cooks evenly.
Cashew Chicken Recipe Tips
For the best cashew chicken recipe, keep these simple tips in mind.
Toast the Cashews
If your cashews aren’t already roasted, toast them briefly in a dry skillet before adding them to the dish.
This brings out their natural nuttiness and makes them extra crunchy.
Don’t Overcook the Vegetables
The vegetables should still have a little bite.
Cooking them too long can make the dish soft rather than crisp and fresh.
Use High Heat
A hot skillet helps brown the chicken quickly and gives the vegetables better texture.
Prepare Everything First
This recipe moves quickly once the cooking begins. Have your sauce, vegetables, and chicken ready before heating the skillet.
Thai Food Recipes Inspiration
If you’re collecting Thai food recipes, you may enjoy experimenting with the flavors in this dish.
Add fresh lime juice, Thai basil, sliced red chili, or a small amount of fish sauce for a more Southeast Asian-inspired variation.
Keep in mind that traditional Thai cuisine has its own distinct dishes and flavor profiles, so this recipe is best considered an Asian-inspired cashew chicken rather than a strictly traditional Thai preparation.
What to Serve With Cashew Chicken
Steamed jasmine rice is one of the easiest sides.
You can also serve it with:
- Brown rice
- Coconut rice
- Rice noodles
- Cauliflower rice
- Stir-fried vegetables
- Simple cucumber salad
For a complete dinner, spoon the saucy chicken and vegetables over warm rice and garnish with green onions and extra cashews.
Chicken Chicken Chicken: Easy Meal Prep
If chicken is a regular part of your weekly menu, this recipe is an easy way to change up your usual chicken chicken chicken routine.
Prepare a larger batch and divide it into meal-prep containers with rice and vegetables.
Keep the cashews separate if you want them to remain extra crunchy. Add them just before eating.
The cooked chicken can be refrigerated for up to 4 days.
What About Chicken Fried Chicken?
If you enjoy crispy chicken fried chicken, you may appreciate the lightly crisp texture created by coating the chicken with cornstarch.
However, this cashew chicken isn’t deep-fried. The chicken is cooked in a skillet with a small amount of oil, then coated in a flavorful sauce.
This keeps preparation straightforward while still giving the chicken a lightly crisp exterior.
Easy Variations
Spicy Cashew Chicken
Add extra red pepper flakes or thinly sliced fresh chili peppers.
Honey Cashew Chicken
Increase the honey slightly for a sweeter sauce.
Vegetable Cashew Chicken
Add broccoli, snap peas, carrots, or mushrooms.
Ginger Garlic Version
Increase the fresh ginger and garlic for a stronger aromatic flavor.
Storage and Reheating
Store leftover cashew chicken in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet or microwave until heated through.
For the best texture, add a handful of fresh cashews after reheating.
Frequently Asked Questions
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs are an excellent substitute for chicken breast.
Can I use salted cashews?
Yes, but reduce the amount of added salt in the recipe because salted cashews can make the finished dish quite salty.
Can I make this gluten-free?
Use certified gluten-free soy sauce or tamari and check that your other sauces are gluten-free.
Can I add more vegetables?
Absolutely. Broccoli, snap peas, carrots, zucchini, and mushrooms all work well.
What rice is best?
Jasmine rice is an excellent choice because its fragrant flavor pairs nicely with the savory sauce.
Final Thoughts
This Cashew Chicken is a simple homemade dinner featuring tender chicken, crunchy cashews, crisp vegetables, and a rich garlic-soy sauce. Everything comes together quickly in one skillet, making it perfect for busy weeknights.
Whether you’re searching for a flavorful cashew chicken recipe, browsing Thai food recipes, or simply looking for a new way to enjoy chicken, this dish is easy to customize and serve. Pair it with warm jasmine rice, add your favorite vegetables, and finish with plenty of crunchy cashews for a satisfying homemade meal.
Cashew Chicken
Ingredients
Method
- Cut the chicken into bite-sized pieces and season with salt and black pepper.
- Sprinkle the cornstarch over the chicken and toss until evenly coated.
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, chicken broth, cornstarch, and optional red pepper flakes.
- Heat the oil in a large skillet or wok over medium-high heat.
- Add the chicken in a single layer and cook for 3–4 minutes per side, until golden and cooked through. Work in batches if necessary. Transfer to a plate.
- Add the sliced bell peppers and onion to the same skillet. Stir-fry for 3–4 minutes until slightly tender but still crisp.
- Add the garlic and ginger and cook for 30–60 seconds until fragrant.
- Return the cooked chicken to the skillet.
- Stir the sauce again, then pour it over the chicken and vegetables.
- Cook for 1–2 minutes, stirring continuously, until the sauce thickens and coats the chicken.
- Stir in the roasted cashews and half of the green onions.
- Cook for another minute, then remove from heat.
- Garnish with the remaining green onions and extra cashews before serving.
Notes
- Chicken thighs can be substituted for chicken breasts.
- Use unsalted cashews if possible so you have better control over the overall saltiness.
- Don’t overcrowd the skillet when cooking the chicken.
- Toast raw cashews in a dry skillet for a few minutes if you want extra flavor.
- Keep the vegetables slightly crisp for the best texture.
- For a gluten-free version, use gluten-free tamari or soy sauce and check all sauces for gluten.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Add fresh cashews after reheating to restore their crunch.
