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Cashew Chicken

This easy Cashew Chicken features tender, golden chicken tossed with crisp bell peppers, onions, garlic, ginger, and crunchy roasted cashews in a savory homemade sauce. Ready in about 30 minutes, it's a flavorful skillet dinner that's perfect with steamed jasmine rice. A great choice for anyone looking for a simple cashew chicken recipe, Asian-inspired dinner, or flavorful chicken meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Ingredients Method Notes

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 ginger grated
  • 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

Method
 

  1. Cut the chicken into bite-sized pieces and season with salt and black pepper.
  2. Sprinkle the cornstarch over the chicken and toss until evenly coated.
  3. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, chicken broth, cornstarch, and optional red pepper flakes.
  4. Heat the oil in a large skillet or wok over medium-high heat.
  5. 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.
  6. Add the sliced bell peppers and onion to the same skillet. Stir-fry for 3–4 minutes until slightly tender but still crisp.
  7. Add the garlic and ginger and cook for 30–60 seconds until fragrant.
  8. Return the cooked chicken to the skillet.
  9. Stir the sauce again, then pour it over the chicken and vegetables.
  10. Cook for 1–2 minutes, stirring continuously, until the sauce thickens and coats the chicken.
  11. Stir in the roasted cashews and half of the green onions.
  12. Cook for another minute, then remove from heat.
  13. 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.