Better Than Takeout Cashew Chicken

If you love takeout-style Chinese food, you’re going to want to add this easy cashew chicken recipe to your dinner rotation.

Tender pieces of chicken are cooked with colorful vegetables, crunchy cashews, and a sweet and savory sauce.

Everything comes together in one skillet, making this a great choice for a busy weeknight when you want something flavorful without spending hours in the kitchen.

Serve it over hot cooked rice, and you’ve got an easy homemade dinner that may make you forget about ordering takeout.

Why You’ll Love This Cashew Chicken

There are a few things that make this recipe a favorite for an easy dinner.

It’s quick. Once everything is chopped and ready, the actual cooking goes pretty quickly.

It’s full of flavor. The sauce is sweet, savory, and just a little bit tangy.

You get plenty of crunch. The cashews add a delicious texture to the tender chicken and vegetables.

It’s easy to customize. Use whatever vegetables you happen to have in the refrigerator.

And perhaps most importantly, it’s the kind of dinner that makes everyone happy when you announce, “We’re having cashew chicken tonight.”

Ingredients

For the chicken

• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• 1/4 cup cornstarch
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the vegetables

• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 cup broccoli florets
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 cup roasted unsalted cashews

For the sauce

• 1/3 cup soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1/4 cup chicken broth
• 1 teaspoon cornstarch

For serving:

• Cooked white or brown rice
• Sliced green onions
• Sesame seeds, optional

How to Make Cashew Chicken

1. Cut the Chicken

Cut the chicken into small, bite-sized pieces.

Place the chicken in a bowl and season with salt and pepper. Sprinkle the cornstarch over the chicken and toss until all of the pieces are lightly coated.

The cornstarch helps the chicken develop a lightly crisp exterior while also helping the sauce cling to the chicken.

2. Mix the Sauce

In a small bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, chicken broth, and cornstarch.

Set the sauce aside while you prepare the chicken and vegetables.

3. Cook the Chicken

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

Add the chicken in a single layer. Depending on the size of your skillet, you may need to cook it in two batches so you don’t overcrowd the pan.

Cook for about 3–4 minutes per side, or until the chicken is golden brown and cooked through.

Transfer the chicken to a plate and set aside.

4. Cook the Vegetables

Add the chopped onion and bell peppers to the same skillet.

Cook for about 2–3 minutes, then add the broccoli.

Continue cooking until the vegetables are tender-crisp.

Add the garlic and ginger and cook for another 30 seconds or so, just until fragrant.

You don’t want to overcook the vegetables. One of my favorite things about cashew chicken is having a little bit of crunch in every bite.

5. Add the Sauce

Give the sauce another quick stir—the cornstarch will settle to the bottom—and pour it into the skillet with the vegetables.

Cook for 1–2 minutes, stirring frequently, until the sauce begins to thicken.

6. Add the Chicken and Cashews

Return the cooked chicken to the skillet.

Add the cashews and stir everything together until the chicken and vegetables are coated in the sauce.

Let everything cook together for another minute or two.

That’s it!

What Vegetables Can I Use?

One of the best things about making cashew chicken at home is that you don’t have to stick with exactly the same vegetables every time.

Try adding:

• Snow peas
• Carrots
• Mushrooms
• Water chestnuts
• Baby corn
• Celery
• Bok choy
• Zucchini

It’s also a great recipe for using up a few vegetables that are hanging around in the refrigerator.

What Kind of Cashews Should I Use?

I recommend using unsalted roasted cashews.

The sauce already contains soy sauce, so using salted cashews can make the finished dish much saltier than you intended.

If you only have salted cashews, you can still use them. Just taste the sauce before adding any additional salt.

What to Serve With Cashew Chicken

The easiest option is a big pot of steamed white rice.

Brown rice works well, too, if that’s what you prefer.

You can also serve the chicken with rice noodles or cauliflower rice.

For a complete Asian-inspired dinner, add a simple vegetable side or cucumber salad.

And don’t forget the green onions. They add a nice fresh flavor right at the end.

Can I Make Cashew Chicken Ahead of Time?

Yes.

Cashew chicken makes a great leftover lunch or dinner.

Store leftovers in an airtight container in the refrigerator for up to four days.

When reheating, add a small splash of water or chicken broth if the sauce has thickened too much.

I recommend storing extra cashews separately if you know you’re going to have leftovers. That way they stay nice and crunchy instead of becoming soft in the sauce.

More Asian-Inspired Recipes

If you enjoy making takeout-style meals at home, I’ve got several other recipes you might want to try.

Start with my 10 Asian Crock Pot Recipes for Easy Family Dinners. It includes everything from sweet and sour chicken and teriyaki chicken to Thai chicken soup, Thai peanut chicken, Mongolian beef, and Korean beef.

My Easy Thai Peanut Chicken is another great weeknight option, with tender chicken in a creamy peanut sauce made with coconut milk, peanut butter, soy sauce, garlic, and lime.

If you’re a fan of teriyaki, try my Easy Slow Cooker Teriyaki Chicken. It’s an easy hands-off dinner that you can serve with rice or vegetables.

For another takeout-inspired chicken dinner, there’s Slow Cooker Sesame Chicken, which is delicious served over rice or noodles with steamed broccoli or stir-fried vegetables.

And if you want something even easier, try Better Than Takeout Slow Cooker Shoyu Chicken. The chicken cooks in a sweet and savory soy-ginger sauce and is perfect served over rice.

You can also make your own Homemade Teriyaki Sauce in about 10 minutes. It’s handy to keep in the refrigerator for stir-fries, marinades, chicken, beef, or vegetables.

There’s something really satisfying about making your favorite takeout-style meals at home.

You get to adjust the vegetables, control how much sauce you use, and make enough for everyone without having to wait for someone to deliver dinner.

And this cashew chicken is especially good because it comes together so quickly.

Serve it over rice, sprinkle a few green onions over the top, and add an extra handful of cashews for good measure.

Dinner is done.

Follow my Asian Food board on Pinterest.