Tender chicken stir fried with colorful vegetables, crunchy cashews in a delicious sweet and savory sauce. This quick and easy cashew chicken is ready in 30 minutes! Great as a healthy main dish for the family and better-than-takeout!
Jump to:
Cashew Chicken features juicy chicken stir fried with fresh vegetables, toasted cashews in a sweet brown sauce with ginger and garlic!
The chicken breast is ultra tender thanks to the velveting technique and the hoisin-based sauce compliments it perfectly!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Boneless skinless chicken breasts: or substitute with boneless skinless chicken thighs.
- Roasted Cashew Nuts: or substitute with raw cashews
- Broccoli: or substitute with carrots, snow peas, snap peas, celery, mushrooms, or cauliflower.
- Red bell peppers: or substitute with any colored bell pepper of your choice.
- Garlic
- Ginger
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid olive oil, coconut oil or any heavy scented oils.
- Water
Chicken Marinade
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce.
- Cornstarch: or substitute with potato starch or tapioca starch
- Shaoxing wine: a Chinese rice cooking wine. Or substitute with Dry Sherry. For a non-alcoholic, substitute with any broth.
- White pepper: or substitute with black pepper
- Baking soda: do not skip this as it velvets the meat!
- Neutral oil
Stir Fry Sauce
- Regular soy sauce
- Hoisin sauce: This adds a caramelized sweetness to our sauce.
- Brown sugar: or substitute with cane sugar or honey
- Cornstarch: or substitute with potato starch or tapioca starch
- Sesame oil
- Low-Sodium Chicken broth: or substitute with beef broth or vegetable broth.
Variations
- For a gluten-free version: substitute the soy sauce with tamari sauce, coconut aminos or a gluten-free soy sauce and the Shaoxing wine with any broth of choice. Replace the hoisin sauce with a gluten-free version.
- For a nut-free version: omit the cashews.
Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
Expert Tips
- Slice chicken on a bias to expose the grain for extra tender chicken!
- Do not skip the baking soda or cornstarch as this tenderizes the meat! The baking soda raises the pH on the meat preventing protein bonds and the cornstarch retains moisture.
- Prepare all ingredients in advance as the cooking process is fast!
- Monitor the cashews as you toast them!
- Don't overcook the vegetables! Once they turn vibrant in color, add in the sauce.
Instructions
Below are step-by-step instructions on how to make cashew chicken:
Prepare Chicken & Make Sauce
Slice chicken breast against the grain into ¼-inch-thick pieces. Transfer sliced chicken to a large bowl. Mix in Marinade ingredients and allow this to marinate at room temperature for 15 minutes.
Meanwhile, in a small bowl combine Sauce ingredients. Set aside.
Toast Cashews & Cook Chicken
In a large pan on medium-high heat, add 1 tablespoon of vegetable oil or any neutral oil. Once the oil is hot, toast cashews until they turn slightly brown, about 30-45 seconds. Remove and set aside.
Back into the pan, heat 1 tablespoon of oil. Once oil is hot, fry marinated chicken in a single layer until cooked and slightly golden brown on the edges, about 4-5 minutes. Remove and set aside.
Fry Veggies & Simmer Sauce
Reduce to medium heat, add remaining oil along with garlic, ginger, broccoli, red bell pepper and lastly water. Cook vegetables until vibrant, about 45-60 seconds.
Pour in Sauce mixture. Simmer to thicken slightly, about 45-60 seconds.
Toss in Chicken & Cashews
Once sauce has thickened, toss back in cooked chicken and toasted cashews. Remove off heat and enjoy!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I don't recommend freezing this dish as the vegetables will become mushy even after reheating.
Pairing Suggestions
Cashew chicken serves well with:
- starters like egg rolls, crab rangoons, egg drop soup, hot and sour soup
- white or brown rice, cauliflower rice, fried rice, chow mein, or lo mein
- cooked vegetables like bok choy or stir fried snow pea leaves.
FAQ
Yes, feel free to add 1-2 teaspoon of red chili flakes, chili oil or chili sauce to the sauce mixture.
This can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.
Yes, you can substitute the chicken with shrimp, sliced beef or pork, or diced extra-firm tofu.
Other recipes you may enjoy
📖 Recipe
Quick & Easy Cashew Chicken
Ingredients
- 1 lb chicken breast skinless boneless
- ⅓ cup cashews unsalted roasted or raw cashews both work
- 7 oz broccoli broken into florets with stalks removed
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 inch ginger peeled and thinly sliced
- 2.5 tablespoon vegetable oil or any neutral oil
- ¼ cup water to help cook veggies
Chicken marinade:
- 2 teaspoon regular soy sauce
- 1.5 tablespoon cornstarch or sub with potato starch
- 2 teaspoon Shaoxing wine or sub with chicken stock
- ¼ teaspoon white pepper or sub with black pepper
- ½ teaspoon baking soda do not skip!
- 1 tablespoon vegetable oil or any neutral oil
Sauce:
- 1 tablespoon regular soy sauce
- 2 tablespoon hoisin sauce
- 1 tablespoon brown sugar or sub with cane sugar
- 1 tablespoon cornstarch or sub with potato starch
- 2 teaspoon sesame oil toasted
- ½ cup chicken broth or sub with vegetable stock
Instructions
- Slice chicken breast against the grain into ¼-inch-thick pieces. Transfer chicken pieces to a large bowl. Mix in Marinade ingredients and allow this to marinate at room temperature for 15 minutes.
- Meanwhile, in a small bowl combine Sauce ingredients. Set aside.
- In a large wok or large skillet on medium-high heat, add 1 tablespoon of vegetable oil or any neutral oil. Once the oil is hot, toast cashews until they turn slightly brown, about 30-45 seconds. Remove and set aside.
- Back into the hot pan, heat 1 tablespoon of oil. Once oil is hot, fry marinated chicken in a single layer until cooked and slightly golden brown on the edges, about 4-5 minutes. Remove and set aside.
- Reduce to medium heat, add remaining oil along with garlic, ginger, broccoli, red bell pepper and lastly water. Cook vegetables until vibrant, about 45-60 seconds.
- Pour in Sauce mixture. Simmer to thicken slightly, about 45-60 seconds.
- Once sauce has thickened, toss back in cooked chicken and crunchy cashews. Remove the finished dish off heat and serve. Enjoy!
C Tubbs
Mine turned out totally darker than the original, I used thigh meat instead which could be part of it. But even then, turned out darker. But delicious, and simple to make.
Christie Lai
Thanks so much for making my recipe! Glad you found it delicious and simple!
Kim Feliciano
So simple and sooooo much better than take out, I was craving cashew chicken and this was excellent!!!!
Christie Lai
I'm so happy to hear this! Glad it was better than takeout and I really appreciate the 5-star review! Have a wonderful day!
Brenna Husel
This was so amazing!! I liked everything about it. Thank you for sharing! I have an autoimmune disease and food doesn't really appeal to me anymore, but I could eat this everyday! We served over cauliflower rice. Yummy!
Christie Lai
Thanks so much for making my recipe and I'm so happy to hear that you enjoyed it! I'm so sorry to hear that your autoimmune disease has affected your appetite but I'm very glad my recipe has helped in a bit!
Jd
I'm gonna love this cashew chicken recipe
Marilyn
Omg, this was absolutely amazing, you’re right so much better than take out, will definitely be making again.
Christie Lai
Thank you so much for making it and sharing this positive review, Marilyn!
Sigurd
Great recipe, once you have the many ingredients :- )
I would double the amount of vegetables, cashews and sauce.
But I suppose that's a matter of taste.
christieathome
Thank you so much for making my recipe, Sigurd!
Alex
Another delicious recipe, Christie!
I made this for my mum and I for dinner last night and we devoured it.
So tasty and the chicken was so incredibly tender and melt in the mouth. Thank you!