Easy Cashew Chicken Better Than Takeout — 20 Minute Recipe is my answer to those nights when you want something cozy and saucy, but you do not want to pay delivery fees or wait around hungry. I used to order cashew chicken way too often, and half the time it showed up lukewarm with soggy veggies. So I started making it at home, and honestly, it tastes fresher and more like what I wish takeout always tasted like. This is quick, super doable, and it uses regular grocery store stuff. If you can stir a pan and chop a few things, you have this.
Better Than Takeout Cashew Chicken Recipe
Here is why this one wins in my kitchen. The chicken stays juicy, the sauce is glossy and just sweet enough, and the cashews keep their crunch because you add them at the end. Plus, you control the salt and sugar, which is a big deal if you have ever felt like takeout was a little too heavy.
I also love that it is flexible. Want more veggies? Toss them in. Want it spicy? Add chili flakes or a little sriracha. But the base recipe below is the one I come back to when I want that classic restaurant vibe at home.
What you will need
- Chicken: 1 to 1.25 pounds boneless skinless chicken breast or thighs, cut into bite sized pieces
- Quick coating: 3 tablespoons cornstarch, plus a pinch of salt and pepper
- Oil: 1 to 2 tablespoons for the pan
- Veggies: 1 bell pepper (any color), 2 cups broccoli florets, optional sliced carrots
- Aromatics: 3 cloves garlic, 1 tablespoon fresh ginger (or 1 teaspoon ground ginger)
- Cashews: 3/4 cup roasted cashews (unsalted or lightly salted)
Simple sauce ingredients (stir these together before you cook so you are not scrambling later)
- 1/3 cup low sodium soy sauce
- 2 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil (optional but so good)
- 1/2 cup chicken broth or water
- 1 tablespoon cornstarch
If you love takeout nights, you should also keep an easy side idea in your back pocket. This better than takeout Chinese fried rice is one of my favorite pairings when I want the full restaurant feel at home.
How to Make Cashew Chicken
This is where the magic happens fast. The key is getting everything ready before the pan gets hot. Once you start cooking, it moves quickly, and that is what keeps it fresh and crisp instead of steamed and sad.
My 20 minute game plan
Step 1: Coat the chicken. Toss the chicken pieces with cornstarch, salt, and pepper. That light coating helps the chicken brown and also helps the sauce cling later.
Step 2: Sear the chicken. Heat a large skillet on medium high heat with oil. Add chicken in a single layer. Let it cook without messing with it for a couple minutes so it browns. Flip and cook until just done. Remove to a plate.
Step 3: Cook the veggies. In the same pan, add a tiny splash more oil if needed. Toss in broccoli and bell pepper. Stir fry for 3 to 4 minutes. You want them bright and a little crisp, not soft.
Step 4: Add garlic and ginger. Stir for about 30 seconds. If you do it too early, it can burn and get bitter.
Step 5: Add sauce. Give your sauce mixture another stir, then pour it in. It will bubble and thicken pretty quickly.
Step 6: Finish. Add the chicken back in, then stir in cashews right at the end. Taste and adjust. Sometimes I add a tiny extra splash of vinegar if I want more tang.
One tiny tip that makes a big difference: do not overcrowd the pan. If your skillet is small, cook the chicken in two batches. Crowding makes it steam, and you lose that lightly crisp outside that makes Easy Cashew Chicken Better Than Takeout — 20 Minute Recipe feel like the real deal.
“I made this after a long workday and it honestly beat our usual takeout spot. The sauce was perfect, and the cashews stayed crunchy. This is going into weekly rotation.”
If you are on a chicken kick lately, I also have a soft spot for saucy bowl meals like this easy bang bang chicken bowl recipe. Different flavor, same weeknight friendly energy.
What to Serve with Cashew Chicken
Cashew chicken is pretty much made for scooping over something fluffy. Rice is classic, but you have options depending on what you have and how hungry you are.
Easy serving ideas
- Steamed jasmine rice or basmati rice
- Fried rice if you want that takeout night at home vibe
- Rice noodles or lo mein style noodles
- Cauliflower rice if you want a lighter bowl
- Lettuce wraps for a crunchy, fresh option
For a quick veggie side that does not steal your time, try this easy air fryer asparagus. It is fast, it comes out snappy, and it pairs really well with the sweet and savory sauce.
And if you are the kind of person who likes a “one bowl dinner” moment, I like to serve cashew chicken with extra broccoli and peppers and call it good. It is still comforting, just a bit more balanced.
Storage and Reheating Instructions
This is one of those meals that makes great leftovers, which I really appreciate. That said, the cashews can soften a little in the fridge, so here is how I keep it tasting good.
How to store it
Let it cool down, then store in an airtight container in the fridge for up to 3 days. If you know you are planning leftovers, you can keep the cashews separate and add them after reheating for max crunch.
Best way to reheat
Reheat in a skillet over medium heat with a small splash of water or broth to loosen the sauce. Stir until hot. The microwave works too, but do it in short bursts and stir in between so the chicken does not get tough.
Can you freeze it?
You can, but it is not my favorite. The veggies can go soft and watery once thawed. If you do freeze, freeze just the chicken and sauce for up to 2 months, then cook fresh veggies when you reheat.
For other cozy meal prep friendly chicken ideas, this Instant Pot creamy chicken and rice is a totally different vibe but very practical for busy weeks.
More Delicious Chicken Recipes to Try!
If Easy Cashew Chicken Better Than Takeout — 20 Minute Recipe hits the spot for you, you are probably someone who loves quick chicken dinners that actually feel fun to eat. Same. Here are a few more that I think are worth bookmarking for those “what is for dinner” moments.
If you want something smoky and a little sweet, this bourbon chicken recipe is a great skillet dinner that feels like food court comfort in the best way.
When you are craving something creamy and comforting (like, sweatpants food), I would also point you to this creamy chicken corn chowder. It is cozy and filling, especially when it is chilly out.
Little flavor tweaks to keep it interesting
Once you make this a couple times, you can play around without stress:
Add a spoon of hoisin for deeper sweetness, toss in pineapple for a sweet tangy twist, or add a pinch of crushed red pepper for heat. You can also swap broccoli for snap peas or zucchini depending on what is hanging out in your fridge.
Common Questions
Can I use chicken thighs instead of chicken breast?
Yes, and they stay extra juicy. Just trim big chunks of fat and cut them into similar size pieces so they cook evenly.
Do I have to use cornstarch?
It really helps with that light crisp coating and thick sauce. If you are out, you can try flour, but the sauce will not get as glossy.
How do I make it spicy?
Add red pepper flakes with the garlic and ginger, or stir in sriracha or chili garlic sauce at the end. Start small and taste as you go.
Why is my sauce too thick or too thin?
If it is too thick, add a splash of broth or water. If it is too thin, let it simmer another minute or two. It thickens as it bubbles.
Can I make this ahead for guests?
You can prep everything ahead (cut chicken, mix sauce, chop veggies), then cook it right before serving. It is best fresh so the veggies stay crisp.
A quick wrap up before you cook
This is one of those dinners that makes you feel like you have your life together, even if your sink is full of dishes. Easy Cashew Chicken Better Than Takeout — 20 Minute Recipe is fast, flexible, and honestly tastes fresher than most delivery. Keep your veggies crisp, add cashews at the end, and you are set.
If you want to compare versions or grab another angle on the flavors, check out Better Than Takeout Cashew Chicken – Life Made Simple too. And if you make this, I hope you do it on a night when you really want something comforting without the hassle. You have got this.
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.