Cashew Chicken Recipe
If you’re craving a balance of rich, savory flavors and satisfying crunch, Cashew Chicken should be at the very top of your dinner list! This irresistible stir-fry brings together juicy seared chicken, sweet and vibrant peppers, loads of roasted cashews, and the dreamiest, glossy sauce that clings to every bite. Cashew Chicken is speedy enough for a weeknight but impressive enough for guests, guaranteeing lots of “How did you make this?!” texts later. Trust me, this is the homemade takeout chicken you’ll want to put on repeat.

Ingredients You’ll Need
This Cashew Chicken recipe keeps things simple but every ingredient makes a difference, from the deeply savory sauces to the pops of colorful veggies and, of course, the star of the show: those crunchy cashews! Here’s how each part builds amazing flavor and texture.
- Chicken (1½ lbs, boneless, skinless breast or thighs, cut bite-sized): Pick thighs for richer flavor, or breast for leaner meat; either way, juicy chicken is key.
- Roasted unsalted cashews (½ cup): The buttery, nutty crunch transforms every bite—choose unsalted so you can perfectly control the seasoning.
- Vegetable oil (2 tablespoons): A neutral oil for perfect searing without overpowering the dish.
- Red bell pepper (1, diced): Adds pop-of-color sweetness and softness.
- Green bell pepper (1, diced): Brings a mild, fresh bite and classic takeout color contrast.
- Green onions (3, sliced): Sprinkle in zesty freshness at the finish; save a few for garnish!
- Garlic cloves (2, minced): Nothing beats that heavenly garlic aroma throughout the sauce.
- Fresh ginger (1 tablespoon, grated): Lively and sharp, it elevates every component of the Cashew Chicken.
- Low-sodium soy sauce (¼ cup): Salty complexity forms the backbone of the stir-fry’s flavor.
- Hoisin sauce (2 tablespoons): Think bold, sweet, and sticky—this is the secret that makes the sauce addictive.
- Rice vinegar (1 tablespoon): Brings gentle tanginess to brighten up the dish.
- Cornstarch (1 tablespoon) mixed with 2 tablespoons water (slurry): The magic trick for a sauce that beautifully clings to every morsel.
- Sesame oil (1 teaspoon): Just a dab at the end adds warmth and unmistakable aroma.
- Salt and pepper (to taste): Essential for rounding out all those yummy flavors.
How to Make Cashew Chicken
Step 1: Sear the Chicken
Start by heating your vegetable oil in a big skillet or wok over medium-high heat. Drop in those chicken pieces and scatter in a little salt and pepper. Make sure they’re spaced out so they get beautifully golden edges instead of steaming. Let the chicken cook for 6 to 8 minutes, stirring now and then, until it’s browned and cooked through. Once perfect, scoop the chicken onto a plate and set aside—you’ll need it again soon!
Step 2: Sauté Veggies and Aromatics
In the same pan, toss in your garlic, ginger, red and green bell peppers. The mixture will start to smell absolutely fantastic almost right away. Sauté everything for about 3 to 4 minutes, just until the peppers begin to soften but still have some bite—this keeps them vibrant and fresh in your Cashew Chicken.
Step 3: Build That Flavorful Sauce
Now it’s time for that signature stir-fry sauce! Return the browned chicken to the skillet. Pour in the soy sauce, hoisin sauce, and splash in the rice vinegar. Stir in your prepared cornstarch slurry and mix everything thoroughly. Watch as the sauce bubbles and thickens in just a couple of minutes, glossy and tempting.
Step 4: Finish with Cashews, Green Onions, and Sesame Oil
Right at the end, sprinkle in your crunchy cashews and most of the sliced green onions. Drizzle over a teaspoon of sesame oil—the aroma will be next-level! Toss everything so the nuts and sauce are coating all the chicken and veggies. Let it cook just 1 minute more, so the cashews stay crisp. You’re now ready to serve your homemade Cashew Chicken hot and fresh!
How to Serve Cashew Chicken

Garnishes
For the best finishing touch, pile on extra fresh green onions, more toasted cashews, or even a sprinkle of sesame seeds. The crunch and freshness take Cashew Chicken from great to unforgettable. Don’t be afraid to add a pop of red chili flakes if you like things a little spicy!
Side Dishes
This dish was basically made to be scooped onto fluffy steamed white rice, which soaks up every drop of flavorful sauce. For something different, try it over brown rice, quinoa, or even a bed of crispy lettuce leaves for a light, crunchy wrap. Steamed broccoli or snap peas on the side bring in extra color and nutrients.
Creative Ways to Present
If you want to make your Cashew Chicken dinner feel extra special, try serving it family-style right from the skillet at the table—it looks festive and inviting. For parties, divide it into lettuce cups or small bowls for a fun appetizer. Or, turn it into a rice bowl bar and let everyone customize their own toppings and sides—the vibrant colors and textures will thrill your guests!
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Let your Cashew Chicken cool completely, then transfer it to an airtight container. It’ll keep nicely in the fridge for up to 3 days. The flavors intensify overnight, so it’s even better for tomorrow’s lunch.
Freezing
If you want to stash some for future cravings, Cashew Chicken freezes beautifully (minus the rice). Cool it down first, portion into freezer-safe containers, and freeze for up to 2 months. For best texture, freeze before adding the cashews, then stir in fresh-roasted ones when reheating.
Reheating
To reheat, a quick simmer on the stove is best—just add a splash of water if needed to loosen up the sauce and keep everything silky. If you’re in a rush, the microwave works too, but cover loosely to keep the chicken from drying out. Sprinkle fresh green onions or cashews after reheating for maximum crunch.
FAQs
Can I use chicken thighs instead of breasts for Cashew Chicken?
Absolutely! Thighs have a slightly richer flavor and stay especially juicy, but both cuts work perfectly. Just make sure to cut them into even, bite-sized pieces for quick, even cooking.
Are there any vegetables I can add to this recipe?
Definitely! Cashew Chicken is super versatile—feel free to add broccoli, snap peas, zucchini, or even baby corn for extra color and crunch. Just sauté them briefly so everything stays vibrant and not mushy.
Is there a way to make this recipe gluten-free?
Yes! Just swap the soy sauce for tamari or a certified gluten-free soy sauce, and check your hoisin sauce (some brands are gluten-free). Double-check the rest of your ingredients and you’ll be all set.
Can I prepare Cashew Chicken ahead for meal prep?
Absolutely. Make a batch ahead and portion it out with your favorite grain for grab-and-go lunches and dinners. For best results, keep the cashews separate and add just before eating so they stay crunchy.
What if I don’t have hoisin sauce?
If you’re out of hoisin, try a mix of extra soy sauce with a touch of honey or brown sugar for sweetness, plus a squirt of ketchup or a little oyster sauce. This won’t be exactly the same, but it will still make a wonderful, sticky stir-fry sauce.
Final Thoughts
I can’t wait for you to experience the magic of homemade Cashew Chicken! Once you try it, you’ll see why it’s a go-to in so many home kitchens—easy, totally satisfying, and bursting with flavor. Don’t be surprised if it becomes your new weeknight superstar. Give it a shot and let yourself fall in love with Cashew Chicken tonight!
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Cashew Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Cashew Chicken recipe is a quick and flavorful dish that captures the essence of Chinese-American cuisine. Tender chicken, crunchy cashews, and a savory sauce come together for a satisfying meal that’s better than takeout.
Ingredients
Chicken:
- 1½ lbs boneless, skinless chicken breast or thighs (cut into bite-sized pieces)
Stir-Fry:
- ½ cup roasted unsalted cashews
- 2 tablespoons vegetable oil
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 3 green onions (sliced)
- 2 garlic cloves (minced)
- 1 tablespoon grated fresh ginger
- ¼ cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Cook Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Cook chicken pieces with salt and pepper until browned and cooked through. Set aside.
- Sauté Vegetables: In the same pan, sauté garlic, ginger, and bell peppers until tender.
- Combine Ingredients: Return chicken to the pan, add soy sauce, hoisin sauce, rice vinegar, and cornstarch slurry. Cook until the sauce thickens.
- Finish Dish: Add cashews, green onions, and sesame oil. Toss together and cook briefly. Serve hot with rice.
Notes
- You can use pre-roasted cashews or toast raw cashews briefly in a dry skillet for added crunch.
- Add broccoli or snap peas for extra veggies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1¼ cups
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 90mg