Cashew Chicken is one of those dinners I lean on when it is late, everyone is hungry, and I do not feel like ordering takeout again. You know the vibe: you open the fridge, see a pack of chicken, and you just want something fast that still tastes like a real treat. This recipe is my go to because it is simple, a little saucy, and it hits that salty sweet comfort spot. Plus, you get that buttery crunch from cashews, which honestly makes it feel special without extra work. If you have a pan and about 25 minutes, you are in business.
The Story Behind This Recipe
I’ve spent years testing recipes for Cuts Food, and this Cashew Chicken is a keeper: crowd-pleasing with no weird tricks. Cashew Chicken is one of those dinners I lean on when it is late, everyone is hungry, and I do not feel like ordering takeout again.…
Key Ingredients
I am not big on fussy ingredient lists. For Cashew Chicken, I stick to basics that actually pull their weight. The goal is tender chicken, crisp veggies, and a glossy sauce that clings to everything.
What you will need
- Chicken: boneless skinless chicken breasts or thighs, cut into bite size pieces
- Cashews: roasted and unsalted is ideal, but use what you have
- Bell peppers: any color, sliced into chunks
- Green onions: for that fresh bite at the end
- Garlic and ginger: fresh is best, but jar is fine on busy nights
- Soy sauce: low sodium helps you control the salt
- Chicken broth or water: just a splash to loosen the sauce
- Honey or brown sugar: for balance, not to make it sweet
- Rice vinegar or a squeeze of lime: to brighten it up
- Cornstarch: thickens the sauce and also helps the chicken brown nicely
- Oil: avocado, canola, or whatever neutral oil you cook with
- Optional heat: red pepper flakes or a little chili paste
One practical note: if your cashews are raw, toast them first in a dry pan for a few minutes until they smell nutty. It changes everything. Also, I like thighs when I want super juicy results, but breasts work great if you are careful not to overcook.
If you are in a cozy casserole mood instead of stir fry, I have a soft spot for this chicken and broccoli cheesy casserole. Totally different vibe, same comfort factor.
How to Make Cashew Chicken
This is the part where you will feel like you are doing restaurant food at home, except you are wearing sweatpants and listening to whatever is playing in your kitchen. The key is having everything chopped before the pan gets hot. Once you start, it moves fast.
Step 1: Make the quick sauce. In a small bowl, whisk together:
My everyday sauce ratio looks like this: soy sauce, a little broth, a touch of honey, a splash of vinegar, and cornstarch. If you want exact guidance, think about 1 tablespoon cornstarch for every 3/4 cup total liquid. You are aiming for a sauce that thickens and turns glossy in the pan, not one that stays watery.
Step 2: Toss the chicken with cornstarch. I do about 1 to 2 tablespoons cornstarch plus a pinch of salt and pepper. This helps you get that light coating that browns and gives the sauce something to cling to.
Step 3: Brown the chicken. Heat a large skillet or wok over medium high heat, add oil, then spread the chicken out so it is not crowded. Let it sit for a minute before stirring. That is how you get color. Cook until it is mostly done, then pull it to a plate.
Step 4: Cook the veggies. Add a tiny bit more oil if needed, then toss in peppers. I like them still crisp. Add garlic and ginger near the end so they do not burn.
Step 5: Bring it together. Put the chicken back in the pan, pour the sauce in, and stir for 1 to 2 minutes. It will thicken quickly. Add cashews and green onions last so the cashews keep some crunch.
Quick timing tip: If your sauce thickens too much, splash in a tablespoon of water. If it is too thin, let it bubble for another minute and it usually fixes itself.
When I am craving another fun chicken idea that is totally different but still easy, these chicken and waffle tacos are a blast for a weekend dinner.
“I made this on a Tuesday when I had zero energy, and it tasted better than the takeout place near us. The cashews stayed crunchy and the sauce was perfect over rice.”
What to Serve With Cashew Chicken
I have served Cashew Chicken a bunch of ways, depending on what is in the pantry and how hungry everyone is. Here are the options that actually make sense in real life.
- Steamed rice: jasmine rice is my favorite, but any rice works
- Brown rice: if you want it a little heartier
- Noodles: even spaghetti in a pinch, no shame
- Cauliflower rice: great if you want it lighter
- Simple veggie side: steamed broccoli, sautéed green beans, or a quick cucumber salad
If you want to stretch the meal for a bigger crowd, add a side soup or a second dish. On cozy nights, I like pairing stir fry with something comforting that can hang out in the oven, like chicken and dressing casserole. It is very homey and makes the table feel full.
Also, do not sleep on leftovers. The next day, I reheat it gently and stuff it into lettuce cups or wrap it in a tortilla. It is one of those meals that does not get sad in the fridge.
The Secret Ingredient
Let me tell you the tiny thing that makes my Cashew Chicken taste like it came from a legit spot: a small splash of toasted sesame oil right at the end. Not during cooking, not at the beginning. At the end.
It is strong, so you only need a little, like 1/2 teaspoon to 1 teaspoon for a whole pan. It adds this warm, nutty smell that hits your nose before you even take a bite. If you have ever wondered why your homemade stir fry tastes good but not quite there, this is usually the reason.
My second “secret” is honestly not an ingredient, it is a habit: I keep the peppers a bit crisp, and I do not cook the cashews forever. Texture is everything here.
If you like bold flavors and quick chicken dinners, you might also love this chicken shawarma sheet pan dinner. Different flavor direction, but the same easy payoff.
More Chicken Stir Fry Recipes
Once you get comfortable with this style of cooking, you can remix it a million ways. That is why I love it. Stir fry is basically dinner math: protein plus veggies plus sauce plus something crunchy.
If you want to stay in that takeout style lane, try swapping cashews for peanuts, or using broccoli and carrots instead of peppers. You can also add pineapple if you like sweet savory combos.
And if you are looking for more chicken ideas that keep things crispy and fun, check out these crispy parmesan chicken tenders. Not a stir fry, but still a crowd pleaser when you want something easy and familiar.
One more practical tip: write down your favorite sauce combo once you nail it. I have done the “I will remember it next time” thing, and I never remember it next time.
Common Questions
Can I use chicken thighs instead of breasts?
Yes, and they are a little more forgiving. Thighs stay juicy even if you cook them a minute too long, so they are great for beginners.
How do I keep the cashews crunchy?
Add them at the very end and do not simmer them in the sauce. If you want extra crunch, toast them first.
Can I make Cashew Chicken ahead of time?
You can prep everything ahead: chop the chicken and veggies, mix the sauce, and store them separately. Cook it fresh for the best texture, especially for the peppers and cashews.
What vegetables work best if I do not have bell peppers?
Broccoli, snap peas, zucchini, or mushrooms all work. Just keep an eye on cook time so they do not get mushy.
How do I make it gluten free?
Use tamari or a gluten free soy sauce, and double check your broth and any chili paste. The rest is naturally pretty easy to adapt.
Go Make This Tonight
If you want a dinner that feels like a treat but still fits into a busy week, Cashew Chicken is the one. Keep your ingredients simple, get that quick sauce ready, and finish with that little touch of sesame oil for the wow factor. If you want to compare styles, I also like looking at this Easy Cashew Chicken Recipe – The Pioneer Woman and this super solid Cashew Chicken – RecipeTin Eats for extra tips and variations. Try it once, and you will start craving that crunchy cashew bite on repeat.
Cashew Chicken
Ingredients
Method
- In a small bowl, whisk together the soy sauce, chicken broth, honey, rice vinegar, and cornstarch to create the sauce.
- In another bowl, toss the chicken pieces with cornstarch, salt, and pepper.
- Heat a large skillet or wok over medium-high heat and add the oil.
- Add the chicken to the pan in a single layer. Let it sit for a minute before stirring to allow browning.
- Cook until mostly done, then transfer to a plate.
- Add the bell peppers to the skillet, adding more oil if necessary. Cook until slightly crisp.
- Add the garlic and ginger and sauté until fragrant.
- Return the chicken to the pan, pour in the sauce, and stir for 1-2 minutes until the sauce thickens.
- Add the cashews and green onions last to retain their crunch.
- If the sauce thickens too much, add a splash of water to loosen it.
