Why You’ll Love This Recipe

Cashew Chicken is a quick and flavorful stir-fry that combines tender chicken, crunchy cashews, and crisp veggies all tossed in a savory, slightly sweet sauce. It’s better than takeout because it’s fresher, customizable, and takes just 30 minutes to make. Perfect for busy weeknights, this dish delivers bold flavors and satisfying textures with every bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breast or thighscornstarchsoy saucesesame oilhoisin sauceoyster saucegarlic (minced)fresh ginger (grated)rice vinegarhoney or brownsugargreen bell pepperred bell peppergreen onionsunsalted roasted cashewsvegetable oilwhite or jasmine rice (for serving)optional: crushed red pepper flakes

directions

Cut chicken into bite-sized pieces and toss with cornstarch, a splash of soy sauce, and a drizzle of sesame oil. Set aside to marinate briefly.

In a small bowl, mix together soy sauce, hoisin sauce, oyster sauce, rice vinegar, honey, garlic, and ginger to create the stir-fry sauce.

Heat vegetable oil in a large skillet or wok over medium-high heat.

Add the chicken in a single layer and cook until browned and cooked through, about 5–7 minutes. Remove from skillet and set aside.

In the same skillet, add more oil if needed and sauté bell peppers until just tender-crisp, about 2–3 minutes.

Return the chicken to the pan, pour in the sauce, and stir to coat everything evenly.

Add the cashews and green onions, cooking for another 1–2 minutes until heated through and well combined.

Serve hot over cooked white rice, and garnish with extra green onions or crushed red pepper flakes if desired.

Servings and timing

This recipe yields 4 servings.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

Use broccoli, snap peas, or zucchini for a veggie-loaded version.
Swap chicken for shrimp or tofu for a different protein.
Make it spicy by adding Sriracha or red chili paste to the sauce.
Serve over cauliflower rice for a low-carb option.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a skillet over medium heat or microwave in 30-second bursts, stirring between intervals.
Cashew Chicken is not ideal for freezing, as the cashews may lose their crunch.

FAQs

Can I use raw cashews?
Roasted cashews are best for texture and flavor, but you can toast raw cashews in a dry skillet before using.

Is this dish very sweet?
It has a mild sweetness balanced by umami flavors. Adjust honey to taste.

Can I use low-sodium soy sauce?
Yes, and it’s recommended if you’re watching salt intake.

What’s the best chicken to use?
Boneless, skinless thighs are juicy and flavorful, but breasts work well too.

Can I prep this in advance?
Yes, chop the ingredients and mix the sauce ahead of time for quicker cooking.

How do I keep the cashews crunchy?
Add them at the end and don’t overcook once they’re in the pan.

Do I need a wok?
No, a large non-stick skillet works perfectly.

Is oyster sauce necessary?
It adds depth, but you can substitute with extra hoisin or soy sauce if needed.

Can I make it gluten-free?
Use gluten-free tamari instead of soy sauce and check that your hoisin and oyster sauces are gluten-free.

Is this kid-friendly?
Yes, it’s mild and flavorful—just omit any added spice.

Conclusion

Cashew Chicken is a fast, flavorful, and satisfying dish that beats takeout every time. With tender chicken, vibrant veggies, crunchy cashews, and a savory sauce, it’s a go-to stir-fry that you’ll love making at home. Serve it over rice and enjoy a delicious meal that’s ready in minutes and full of bold, crave-worthy flavor.