If you’re craving a restaurant-worthy meal in your own kitchen, Cashew Chicken is your answer! This vibrant stir-fry is a joyful riot of tender chicken, crunchy roasted cashews, bell peppers, and green onions—all cloaked in a glossy, savory sauce with just a hint of sweetness. The best part? It’s quick, full of flavor, and feels as comforting as your favorite takeout, only a hundred times fresher. Whether you’re cooking for family or want to impress guests on a weeknight, Cashew Chicken brings everyone around the table with a smile.

Ingredients You’ll Need

Gather up these simple but crucial ingredients to set yourself up for Cashew Chicken success. Each one brings its own flair, from that signature crunch, to bold bursts of color, to a sauce that makes everything sing. Don’t skip or skimp—these picks are all stars in this beloved dish!

Chicken Breast or Thighs: Choose either for a tender, juicy foundation; thighs stay extra moist, while breast is leaner.
Roasted Unsalted Cashews: The hero ingredient—use already roasted for convenience, or give raw cashews a quick toss in a dry skillet to max out the crunch.
Vegetable Oil: A neutral oil lets the fresh flavors and vibrant sauce shine.
Red and Green Bell Peppers: Dice these for a mix of sweetness, crunch, and eye-popping color.
Green Onions: Add them near the end for a fresh, mild bite and beautiful green flecks.
Garlic and Ginger: Don’t hold back—these aromatics create that punchy, unmistakable stir fry aroma.
Low-Sodium Soy Sauce: This is your main source of savory umami, keeping things perfectly seasoned without overpowering saltiness.
Hoisin Sauce: Brings gorgeous color and sweet, tangy depth to the sauce.
Rice Vinegar: Lifts everything with a little acid to balance the flavors.
Cornstarch Slurry (cornstarch + water): This trick thickens the sauce so every piece glistens and gets coated.
Sesame Oil: Just a touch at the end infuses a nutty finish that’s classic for Cashew Chicken.
Salt and Pepper: Add to taste for perfect seasoning—don’t forget to taste as you go!

How to Make Cashew Chicken

Step 1: Sear the Chicken

Heat vegetable oil in a large skillet or wok over medium-high until shimmering. Add the bite-sized chicken pieces and season lightly with salt and pepper. Stir occasionally, letting the edges pick up a little golden color, and cook for about 6 to 8 minutes, until the chicken is just cooked through. Set the chicken aside—don’t worry, it’s coming back soon!

Step 2: Sauté the Aromatics and Peppers

Using the same skillet, add your minced garlic and grated ginger first. Give them about 30 seconds to sizzle and turn fragrant, then quickly toss in the diced red and green bell peppers. Sauté everything for 3 to 4 minutes, just until the peppers are crisp-tender and still colorful. You want a little crunch left!

Step 3: Bring Everything Together

Return the chicken to the pan and pour in the low-sodium soy sauce, hoisin sauce, rice vinegar, and cornstarch slurry. Stir well—the sauce will bubble gently and thicken, coating every bit in a glorious glaze. This usually takes 2 to 3 minutes and fills your kitchen with incredible aroma.

Step 4: Finish with Cashews and Green Onions

Now for the fun: add your roasted cashews, sliced green onions, and that drizzle of sesame oil. Give everything a good toss so the cashews warm through and the onions wilt just a bit. Another minute of cooking and your Cashew Chicken is ready to dazzle! Serve immediately, preferably over a mound of fluffy steamed rice.

How to Serve Cashew Chicken

Garnishes

Nothing beats finishing Cashew Chicken with a shower of extra sliced green onions and, if you like, a sprinkle of toasted sesame seeds. A handful of fresh cilantro leaves can add another pop of color and a burst of freshness. Keep it simple and elegant so the main flavors shine.

Side Dishes

This stir fry is happy starring on a bed of steamed jasmine or basmati rice, which soaks up every bit of the luscious sauce. For a lighter meal, spoon it over cauliflower rice or pile alongside steamed broccoli, snap peas, or a quick cucumber salad. The beauty of Cashew Chicken is how it plays nicely with almost any side.

Creative Ways to Present

If you’re in the mood to have fun, try serving Cashew Chicken in lettuce cups for a crunchy, hand-held twist. Or turn leftovers into a wrap with thinly sliced cucumbers and carrots. For gatherings, offer it family-style with plenty of extra cashews and sauce on the side—people love topping their own bowl!

Make Ahead and Storage

Storing Leftovers

Transfer any extra Cashew Chicken to an airtight container and refrigerate promptly. It keeps beautifully for up to 3 days. The sauce keeps the chicken moist, and the cashews stay fairly crunchy, but you can always toss in a few fresh cashews before serving again for extra texture.

Freezing

If you want to make Cashew Chicken ahead, you can freeze the cooked and cooled dish without the cashews (they soften in the freezer). Place the chicken and sauce in a freezer-safe container for up to 2 months. Add fresh toasted cashews when you reheat for that perfect crunch.

Reheating

For the best results, reheat Cashew Chicken gently in a skillet or wok over medium heat, adding a splash of water if the sauce seems a bit thick. You can also microwave it in short bursts, stirring occasionally. Always toss in a few extra green onions or cashews right before serving to brighten it up.

FAQs

Can I use chicken thighs instead of breasts in Cashew Chicken?

Absolutely! Thighs provide a richer, juicier bite and hold up beautifully in the sauce, while breasts are a bit leaner but equally delicious. Use whichever you prefer or have on hand.

How do I keep the cashews crispy?

Add the cashews at the very end and only cook for a minute or less so they keep their trademark crunch. If you’re storing leftovers, sprinkle on fresh roasted cashews after reheating.

Can Cashew Chicken be made gluten-free?

Definitely—just swap in a certified gluten-free soy sauce (like tamari) and check your hoisin sauce label. The dish is naturally dairy-free and easily adaptable for many diets.

What vegetables can I add to this stir fry?

Broccoli florets, snap peas, mushrooms, or baby corn are all fun additions. Keep the total amount similar to the bell peppers so the sauce still coats everything nicely.

Is this recipe spicy?

Cashew Chicken is traditionally mild and super family-friendly. If you like heat, add a pinch of red pepper flakes or serve with chili oil on the side for a kick.

Final Thoughts

There’s something magical about making Cashew Chicken at home—warm, welcoming, and so much better than takeout. Give this a try, make it your own, and share it with someone you love. One bite and I guarantee you’ll be hooked!

Cashew Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 17 reviews

Author: Emma
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Cashew Chicken recipe is a delicious and easy stir-fry dish that replicates the flavors of Chinese takeout. Tender chicken, crunchy cashews, and colorful bell peppers are coated in a savory sauce, creating a perfect balance of flavors and textures.

Ingredients

Scale

For the Cashew Chicken:

1½ lbs boneless, skinless chicken breast or thighs (cut into bite-sized pieces)
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

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Instructions

Prepare the Cashew Chicken: Heat vegetable oil in a large skillet or wok. Cook chicken until browned and cooked through. Set aside.
Sauté Vegetables: In the same pan, cook 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 the Dish: Add cashews, green onions, and sesame oil. Toss everything together and cook briefly.
Serve: Enjoy hot with steamed rice.