There’s something downright magical about sitting down to a homemade Cashew Chicken Recipe: savory chicken, a tangle of bright peppers, and those golden roasted cashews, all bathed in a glossy, flavor-packed sauce you’ll want to drizzle over everything. This dish strikes a perfect balance of textures and flavors—crunchy nuts, tender chicken, colorful veggies—all coming together in just 30 minutes. Whether you’re craving classic takeout vibes or want a wholesome, satisfying meal to share with family and friends, this Cashew Chicken Recipe never disappoints!
Ingredients You’ll Need
What I truly love about this recipe is how each ingredient shines. Every element, from the juicy chicken to the vibrant bell peppers and crunchy cashews, plays a special role in creating the classic taste and feel of an authentic Cashew Chicken Recipe—without a complicated pantry list.
- Boneless, skinless chicken breasts or thighs: A lean, protein-rich base; thighs offer extra juiciness, while breasts keep things lighter.
- Cornstarch: Coats the chicken for that irresistible, silky sear and helps thicken the sauce beautifully.
- Vegetable oil: Neutral in flavor and perfect for quick, high-heat stir-frying that keeps things from sticking.
- Red bell pepper: Offers a sweet pop of color and a subtle crunch.
- Green bell pepper: Brings a classic, slightly grassy note and freshness to each bite.
- Green onions: Adds a fresh, zippy bite at the end—don’t skip!
- Garlic cloves: Essential for deep, aromatic undertones; fresh garlic makes a world of difference.
- Unsalted roasted cashews: The showstopper—these add nutty crunch and irresistible richness.
- Low-sodium soy sauce (sauce): Brings all the savory, umami backbone without overpowering saltiness.
- Hoisin sauce (sauce): Lends an extra layer of sweetness and depth that makes the sauce unforgettable.
- Rice vinegar (sauce): Brightens and balances all those rich, savory flavors.
- Brown sugar (sauce): A touch of sweetness helps round everything out perfectly.
- Sesame oil (sauce): Just a splash infuses the sauce with nutty, aromatic flair.
- Water (sauce): Helps achieve the shininess and consistency you want in every spoonful.
- Cornstarch (sauce): Extra thickening power ensures your Cashew Chicken Recipe sauce clings to every bite.
How to Make Cashew Chicken Recipe
Step 1: Coat the Chicken
Start by placing your chicken pieces in a mixing bowl, then toss them thoroughly with cornstarch. The cornstarch coating locks in juiciness, gives the chicken surface a subtle crisp finish when seared, and later thickens the sauce just the right amount. This step makes all the difference in achieving that irresistible texture you associate with great Cashew Chicken Recipe takeout.
Step 2: Whisk the Sauce
In a small bowl, whisk together all the sauce ingredients: soy sauce, hoisin, rice vinegar, brown sugar, sesame oil, a little water, and an extra spoonful of cornstarch for body. This flavorful mixture not only brings sweet, savory, and tangy notes but is also quick and easy to make ahead—perfect for weeknight efficiency!
Step 3: Sear the Chicken
Heat up your skillet or wok over medium-high and swirl in 1 tablespoon of vegetable oil. Add the chicken pieces and let them sear, stirring occasionally, for about 5 to 6 minutes until cooked through and beautifully browned. Remove the chicken and set aside to keep things moving along.
Step 4: Stir-Fry the Vegetables
Return the pan to the heat, add the remaining oil, and toss in the chopped red and green bell peppers. Sauté for 2 to 3 minutes until the peppers soften just enough but still keep a fresh crunch, then add the green onions and minced garlic for a quick, aromatic finish (just 30 seconds more).
Step 5: Bring it All Together
Add the chicken back into the skillet, pour your ready-to-go sauce over everything, and stir to coat. Toss in the roasted cashews and let the sauce simmer for 2 to 3 minutes, stirring frequently as the sauce turns glossy and thick, cloaking every bite in flavor. Serve your homemade Cashew Chicken Recipe piping hot, ideally over fluffy steamed rice or tender noodles.
How to Serve Cashew Chicken Recipe
Garnishes
To give your Cashew Chicken Recipe a restaurant-worthy finish, top it with a shower of extra sliced green onions, a handful of toasted sesame seeds, and a generous sprinkle of freshly ground black pepper or crushed red pepper flakes if you want a gentle heat. These final flourishes add beautiful color and fragrance that make the dish truly pop at the table.
Side Dishes
This crowd-pleaser is absolutely delicious served over steamed jasmine or basmati rice, but if you’re feeling adventurous, try pairing it with garlic noodles, quinoa, or even a crisp Asian-style cucumber salad. The versatility means you can keep it classic or riff for something new whenever you like.
Creative Ways to Present
For a playful twist, serve the Cashew Chicken Recipe in lettuce cups or as a fresh rice bowl topped with quick-pickled veggies. Mini skewers or small bowls make fantastic party bites, while wrapping leftovers in a toasted tortilla creates an East-meets-West wrap the whole family will devour.
Make Ahead and Storage
Storing Leftovers
Leftover Cashew Chicken Recipe stores beautifully in the fridge for up to three days in an airtight container. The flavors meld even more overnight, and the sauce thickens slightly, making every bite just as tasty—even straight from the fridge.
Freezing
You can absolutely freeze this dish if you want to get ahead on busy weeks: simply let the chicken and sauce cool completely, then portion into freezer-safe containers. It’ll keep well for up to two months. When it’s time to reheat, just defrost overnight in the fridge for best results.
Reheating
To reheat, toss your chilled or thawed Cashew Chicken Recipe in a skillet over medium heat with a splash of water to help loosen the sauce. Stir occasionally until hot throughout and serve with a fresh batch of rice or noodles for a low-effort, high-reward meal.
FAQs
Can I make the Cashew Chicken Recipe gluten-free?
Absolutely! Swap the soy sauce for a certified gluten-free tamari or coconut aminos, and double-check that your hoisin sauce is gluten-free. Everything else in the recipe is naturally gluten-free, so you’re set for a delicious meal.
What type Main Course
Both boneless, skinless chicken thighs and breasts work beautifully—thighs are more forgiving and deliver juicy results, while breasts offer a lighter, leaner option. Sometimes, I even mix both for extra flavor and texture.
Can I add more vegetables to the Cashew Chicken Recipe?
Yes! Snap peas, broccoli florets, zucchini, or carrots are all fantastic additions. Just add extra veggies in with the bell peppers and adjust stir-fry time as needed. It’s a great way to use up odds and ends from your fridge.
Is there a way to make this dish vegetarian?
Of course! Substitute the chicken with extra-firm tofu (press and cube it, then sear as you would chicken) or use a plant-based chicken substitute for equally satisfying results. You may want to add a splash more sauce to help it soak in all that flavor.
What if I don’t have hoisin sauce?
If you’re out of hoisin, try using extra soy sauce, a teaspoon of peanut butter, and a touch of honey or maple syrup to mimic its sweet-salty richness. The recipe is quite forgiving, and small tweaks keep it flexible for whatever’s in your pantry.
Final Thoughts
Few dishes deliver the weeknight wow factor quite like this Cashew Chicken Recipe: quick enough for busy evenings, yet special enough for a Saturday night in. Give it a try, make it your own, and don’t be surprised when it becomes a regular comfort food request at your table!
Print
Cashew Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy the delightful flavors of this Cashew Chicken Recipe that brings together tender chicken, crunchy cashews, and colorful bell peppers in a savory soy-based sauce. Perfect for a quick and satisfying weeknight meal.
Ingredients
For the Chicken:
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
For the Stir-Fry:
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 green onions, chopped
- 3 garlic cloves, minced
- 1/2 cup unsalted roasted cashews
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon sesame oil
- 1/4 cup water
- 1 teaspoon cornstarch
Instructions
- Coating the Chicken: Toss the chicken pieces with 2 tablespoons cornstarch until evenly coated.
- Preparing the Sauce: Whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, water, and 1 teaspoon cornstarch. Set aside.
- Cooking the Chicken: Brown the chicken in a skillet, then set aside.
- Stir-Frying: Sauté bell peppers, green onions, and garlic. Return chicken to the pan, pour in the sauce, add cashews, and cook until thickened.
- Serving: Serve hot over rice or noodles.
Notes
- Use toasted cashews for extra flavor.
- Adjust heat with red pepper flakes or sriracha.
- Leftover rotisserie chicken can be used (skip cornstarch and searing step).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 7g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 90mg
