Easy Chinese Cashew Chicken Recipe

There’s something so comforting about a warm plate of Cashew Chicken, isn’t there? I remember the first time I tried it—I was at a tiny eatery on a rainy evening, and the smell of toasted garlic and sweet soy hit me as I opened the door. I was hooked instantly. Since then, I’ve played around with versions at home, trying to mimic that perfect balance of tender chicken, crunchy cashews, and a savory-sweet sauce. Honestly, this dish is a lifesaver on busy nights. It’s quick, packed with flavor, and makes my family ask for seconds every single time. I’ve cooked this probably a hundred times now, tweaking the sauce until I finally got that restaurant-level magic at home. Trust me, once you master this, it’s going to become a regular in your dinner rotation—plus, it’s pretty forgiving, so even if you mess up one step, it’s still delicious!

What is cashew chicken?

Cashew Chicken is basically a stir-fry lover’s dream—think tender bites of chicken coated in a glossy, flavorful sauce, topped with roasted cashews that add the perfect crunch. The dish’s roots come from a blend of Chinese-American cuisine, inspired by traditional Chinese stir-fries but lightened up with a sweet-savory sauce that’s completely addictive. It’s essentially a one-pan wonder, combining ingredients that you probably already have in your pantry: soy sauce, garlic, ginger, a touch of honey or brown sugar, and lots of fresh veggies if you like. The name makes sense: crispy chicken, roasted cashews, and that irresistible sauce—what’s not to love? It’s approachable enough for a weeknight dinner but special enough to impress guests. And really, once you get the hang of it, you’ll find it’s the easiest way to bring restaurant quality right into your own kitchen.

How do I make cashew chicken?

Quick Overview

This dish comes together pretty quickly, which is why it’s my go-to when I need dinner fast but still want something flavorful. You coat chicken pieces in a little cornstarch, fry or sauté until golden, and then toss everything into a skillet with your sauce and roasted cashews. The real magic is in the sauce—sweet, savory, with a hint of garlic and ginger—and the crunch from those luscious cashews, which I always toast beforehand for that extra depth of flavor. The whole process takes maybe 30 minutes, so it’s perfect for busy weeknights or when unexpected guests show up. Just prep your ingredients ahead and you’ll be surprised how effortlessly delicious this turns out. One trick I swear by: don’t overcook the chicken—it should stay juicy and tender, not dry. And the sauce? Simmer it a minute longer after tossing everything together to let those flavors really meld.

Ingredients

For the Main Batter:
– 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
– 1/4 cup cornstarch
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil (for frying)

For the Filling:
– 1 red bell pepper, sliced thin (optional but colorful)
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, minced
– 1/4 cup soy sauce
– 2 tablespoons honey or brown sugar
– 2 teaspoons rice vinegar or apple cider vinegar
– 1/4 cup water or chicken broth
– 1 teaspoon cornstarch (for sauce thickening)
– 1½ cups roasted cashews (preferably lightly salted)

For the Glaze:
– Extra honey or sugar for a bit of shine, if desired
– Toasted sesame oil or chopped green onions for garnish

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Crank your oven to 350°F (if toasting nuts) or get your skillet hot. Lightly oil a large skillet or wok—this dish loves that high heat—but if you’re frying the chicken, you might prefer to use a good splash of vegetable oil. Prep all your ingredients beforehand—measuring and chopping makes the process way smoother. Nothing worse than scrambling at the last minute!

Step 2: Mix Dry Ingredients

Whisk cornstarch, salt, and pepper in a shallow bowl. Toss the chicken pieces in this mixture until well coated. This helps the chicken get that lovely crispy exterior and keeps everything tender inside. I’ve found that using cornstarch instead of flour gives a lighter, crunchier coating.

Step 3: Mix Wet Ingredients

In a small bowl, combine soy sauce, honey, vinegar, and water. This will be your sauce base. I like to warm the honey slightly so it mixes more smoothly; trust me, it’s a small step that makes a difference in the final gloss and consistency.

Step 4: Combine

If frying, heat oil over medium-high heat and cook chicken in batches until golden—about 3-4 minutes per side. For stir-frying, you can cook the coated chicken in the same pan with a bit less oil, just enough to get that crispy finish. Remove and set aside. In the same pan, sauté garlic and ginger until fragrant—your kitchen will start smelling incredible!

Step 5: Prepare Filling

If using bell peppers or other veggies, add them now and cook until slightly softened but still crisp. These veggies add a pop of color and freshness. If you prefer pure chicken, skip this step, but I love the extra crunch and flavor they add.

Step 6: Layer & Swirl

Pour your sauce mixture into the pan and bring it to a gentle simmer. If you want a thicker sauce, mix a teaspoon of cornstarch with a little cold water and stir into the simmering sauce. Add the cooked chicken, toss to coat, then gently fold in the roasted cashews. I love to swirl in a drizzle of sesame oil at this stage—it just smells so good and adds depth.

Step 7: Bake

If you prefer a slightly baked finish or want to keep everything warm, pop the skillet into a preheated oven at 350°F for 5-10 minutes. But honestly, I usually serve it straight from the stove—hot, glossy, and tempting enough to make your mouth water.

Step 8: Cool & Glaze

In this dish, I like to drizzle a tiny bit of honey or sprinkle green onions on top right before serving for that shiny, fresh look. You can also add a sprinkle of sesame seeds if you have them. Just be quick—this is best enjoyed warm!

Step 9: Slice & Serve

Serve it over fluffy steamed rice, jasmine or basmati, depending on your mood. I usually sprinkle some extra chopped green onions or cilantro for freshness. Trust me, a little garnish goes a long way to making this look restaurant-worthy. And don’t forget, leftovers are fantastic stirred into fried rice the next day!

What to Serve It With

This Cashew Chicken is so versatile—here are some ideas: For breakfast, try it wrapped in a warm tortilla with a fried egg on top for a savory start. At brunch, serve alongside a fresh cucumber salad and a sparkling beverage. As a sweet, satisfying dinner, pair it with steamed jasmine rice and maybe a side of roasted broccoli or bok choy. Looking for comfort food? Toss leftovers into a next-day stir-fry or make a quick wrap for lunch. My family loves spooning it over a bed of cauliflower rice if I want to keep it lighter, and I always sprinkle chopped green onions or sesame seeds for extra crunch and color, which just makes it feel special. Honestly, this dish is a favorite here—I get smiles every time I make it!

Top Tips for Perfecting Your Cashew Chicken

After making this countless times, I’ve learned a few tricks to make it even better. First, don’t skimp on toasting those cashews—they become golden and fragrant, adding a depth of flavor. When prepping your chicken, I suggest slicing it against the grain for maximum tenderness. I’ve also tested substituting almond slices or pecans—equally delicious, just a matter of personal preference. If your sauce isn’t thickening enough, a quick cornstarch slurry works wonders; just a teaspoon in cold water before adding to the simmering sauce. For the sauce, I like to balance sweet and salty, so taste as you go! A dash more soy or a splash of vinegar can make all the difference. The key is to cook everything fast so the chicken stays juicy, and the cashews stay crisp. Oh, and one more thing—if you want a bit of spicy kick, toss in some red pepper flakes or a dash of chili oil. Once I figured out how to get that perfect, glossy sauce, I swore I’d never go back to takeout. Trust me, once you do it a few times, it’s second nature, and your kitchen will smell incredible every time.

Storing and Reheating Tips

This dish actually keeps really well—my little secret is to store it in airtight containers in the fridge for up to 3 days. Just be sure to keep the sauce and cashews separate if you’re worried about texture; I often keep the sauce in a small jar and the chicken with the nuts in another container. When reheating, gently warm it on the stove over medium-low heat, stirring often, so the sauce doesn’t get clumpy or burn. If the sauce thickens too much, a splash of chicken broth or water will loosen it right up. You can also reheat in short bursts in the microwave, but I prefer stovetop for better control. To keep the cashews crispy, add them just before serving rather than storing them together. For the best results, I do recommend serving it warm—nothing beats the smell when you open the fridge and reheat this dish!

Frequently Asked Questions

Cashew Chicken

Juicy chicken, crisp-tender vegetables, and crunchy cashews coated with a garlicky soy sauce! This is better than takeout and ready in under 30 minutes.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Chicken Marinade

• 3 tablespoons cornstarch
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1.25 pounds boneless skinless chicken breasts diced into 1-inch pieces

Stir-fry

• 2 tablespoons sesame oil
• 1 tablespoon olive oil
• 2 cups broccoli florets
• 1 cup red bell pepper diced small
• 1 cup shelled frozen edamame
• 2 cloves garlic finely minced or pressed
• 1 cup unsalted dry-roasted whole cashews
• 0.75 cup green onions sliced into thin rounds

Sauce

• 3 tablespoons low-sodium soy sauce
• 2 tablespoons honey or to taste
• 1 tablespoon rice wine vinegar
• 1 tablespoon Asian chili garlic sauce
• 0.75 teaspoon ground ginger

Instructions

 

Preparation Steps

• In a gallon-sized ziplock bag, combine cornstarch, salt, pepper, and diced chicken. Seal and shake to coat the chicken evenly.
• Heat sesame oil and olive oil in a large skillet over medium-high heat. Add the coated chicken and cook for 4-5 minutes, flipping and stirring, until it's about 80-90% cooked through.
• Add broccoli florets, diced red bell pepper, and frozen edamame to the skillet. Stir in the minced garlic. Cook for 3-4 minutes, stirring occasionally, until the vegetables are crisp-tender and the chicken is fully cooked.
• While the vegetables cook, whisk together soy sauce, honey, rice wine vinegar, chili garlic sauce, and ground ginger in a medium bowl. Set aside.
• Add the cashews to the skillet and stir to combine with the chicken and vegetables.
• Pour the prepared sauce into the skillet. Stir to coat everything evenly. Let the sauce simmer over medium-low heat for 1-2 minutes until slightly thickened.
• Stir in the sliced green onions. Serve immediately.

Notes

This recipe is a great weeknight meal and can be customized with your favorite vegetables. Ensure you use unsalted, dry-roasted cashews for the best flavor.