Savory, saucy, and just the right touch of crunch—Cashew Chicken is a restaurant-worthy favorite you can easily whip up at home. This dish combines juicy chunks of chicken breast, crisp-tender veggies, and roasted cashews, all coated in a glossy garlic-soy sauce with a hint of sweetness. Perfect for a quick weeknight dinner or a cozy takeout-style meal at home.
Whether you pair it with jasmine rice, noodles, or enjoy it as-is, Cashew Chicken strikes a perfect balance of texture and flavor. The roasted cashews add buttery richness, while the sauce ties everything together in a glossy, umami-rich embrace. It’s comforting, flavorful, and ready in under 30 minutes.
Ingredients for this Cashew Chicken Recipe
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil (divided)
- 1 red bell pepper, chopped
- 1 cup broccoli florets
- 3 cloves garlic, minced
- 1/2 cup unsalted roasted cashews
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup water
- 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry for thickening)
- Green onions and sesame seeds for garnish (optional)
Step 1: Prep the Chicken
Toss the chicken pieces in 1 tablespoon of cornstarch until well-coated. This gives the chicken that silky, tender texture when stir-fried.
Step 2: Sear the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for about 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken and set aside.
Step 3: Cook the Vegetables
In the same pan, add the remaining tablespoon of oil. Toss in the chopped bell pepper and broccoli. Sauté for 3-4 minutes until they start to soften but still retain a bit of crunch. Add minced garlic and stir for 30 seconds until fragrant.
Step 4: Make the Sauce
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, red pepper flakes (if using), and 1/4 cup water. Pour the sauce into the skillet with the vegetables.
Step 5: Combine Chicken and Cashews
Return the cooked chicken to the skillet. Stir in the roasted cashews and mix everything together.
Step 6: Thicken the Sauce
Add the cornstarch slurry to the skillet and stir until the sauce thickens and evenly coats the chicken and vegetables, about 1-2 minutes.
Step 7: Garnish and Serve
Top with chopped green onions and sesame seeds if desired. Serve hot over steamed rice or noodles.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs are more flavorful and stay juicy, making them a great alternative to breasts in this recipe.
Is this dish spicy?
Only slightly, due to the optional red pepper flakes. You can omit them for a milder flavor or add more if you like extra heat.
What can I use instead of oyster sauce?
You can substitute oyster sauce with more hoisin sauce or soy sauce, though it may slightly alter the flavor depth.
Are the cashews supposed to be salted or unsalted?
Use unsalted roasted cashews so you can better control the saltiness of the dish.
Can I make this ahead of time?
Yes. You can prep the sauce and chop all ingredients ahead. Stir-fry everything just before serving for the best texture.
What vegetables go well with Cashew Chicken?
In addition to broccoli and bell peppers, you can use snap peas, zucchini, mushrooms, or even baby corn for variety.
Cashew Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Dinner
Description
Looking for an easy dinner idea that doesn’t skimp on flavor? This Cashew Chicken is a weeknight wonder that’s quick to cook and incredibly satisfying. It delivers a perfect balance of tender chicken, vibrant vegetables, and crunchy cashews, all drenched in a rich garlic-soy glaze. Whether you’re after quick dinner recipes, healthy takeout alternatives, or just fresh food ideas, this dish ticks all the boxes.
With bold, umami-packed sauce and crisp textures, it’s one of those meals that feels indulgent but comes together in under 30 minutes. Great for busy nights, casual entertaining, or as part of your favorite dinner ideas rotation.
Ingredients
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon cornstarch
2 tablespoons vegetable oil (divided)
1 red bell pepper, chopped
1 cup broccoli florets
3 cloves garlic, minced
1/2 cup unsalted roasted cashews
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup water
1 teaspoon cornstarch mixed with 2 teaspoons water
Optional: green onions and sesame seeds for garnish
Instructions
- Toss chicken pieces in 1 tablespoon cornstarch until coated.
- Heat 1 tablespoon oil in a skillet; cook chicken for 5-7 minutes until browned. Remove and set aside.
- Add remaining oil to the skillet; cook bell pepper and broccoli for 3-4 minutes. Stir in garlic.
- Whisk soy sauce, oyster sauce, hoisin sauce, vinegar, brown sugar, red pepper flakes, and water in a bowl.
- Pour sauce into skillet. Return chicken and stir in cashews.
- Add cornstarch slurry. Stir until sauce thickens and coats evenly.
- Garnish with green onions and sesame seeds if using. Serve hot.