Tender chicken pieces and crunchy cashews in a glossy savory sauce with veggies.
This Cashew Chicken is saucy, savory, and better than takeout. You get tender chicken pieces, crisp-tender veggies, and crunchy cashews in a glossy sauce that clings to every bite. It’s an easy weeknight dinner that tastes like a restaurant stir fry—without the wait.
The standout trick is cooking in stages: brown the chicken first, then stir-fry veggies, then simmer the sauce just long enough to thicken. That keeps everything tender and not soggy.
Why You’ll Love This Cashew Chicken
- Better than restaurant: Fresh, glossy sauce and crunchy cashews.
- Fast weeknight dinner: Ready in about 25 minutes.
- One-pan stir fry: Easy cleanup.
- Family-friendly: Savory and mild (easy to spice up).
- Great for meal prep: Reheats well for lunches.
Ingredients for the Best Cashew Chicken
- Chicken pieces: Bite-size chicken fillets cook fast and stay juicy.
- Roasted cashews: Crunch and richness; add at the end so they stay crisp.
- Broccoli and bell peppers: Color and crunch; snap peas work too.
- Garlic and ginger: Classic stir fry flavor; ground ginger works but fresh is best.
- Soy sauce: Salty umami; low-sodium helps you control salt.
- Chicken broth: Keeps sauce savory; adds moisture.
- Hoisin sauce (optional): Adds sweetness and depth; you can skip and add a touch more soy sauce.
- Cornstarch: Thickens into a glossy sauce.
- Sesame oil: Finishing aroma; use a small drizzle.
- Green onions: Fresh topping.
How to Make Cashew Chicken
- 1. Brown the chicken. Heat a skillet over medium-high with oil. Cook chicken pieces 4–6 minutes until lightly golden. Remove to a plate.
- 2. Stir-fry veggies. Add broccoli and peppers and cook 3–4 minutes until crisp-tender. Add garlic and ginger 30 seconds.
- 3. Whisk the sauce. Stir soy sauce, broth, hoisin (if using), cornstarch, and a tiny drizzle of sesame oil until smooth.
- 4. Simmer to thicken. Pour sauce into skillet and simmer 2–3 minutes until glossy and thick enough to coat a spoon.
- 5. Combine and finish. Return chicken, toss to coat, then stir in cashews right before serving. Top with green onions.
Tips for Perfect Cashew Chicken
- Don’t overcrowd the pan—brown in batches if needed.
- Keep veggies crisp-tender for best texture.
- Whisk cornstarch into cool liquid to avoid lumps.
- Add cashews at the end so they stay crunchy.
- If sauce gets too thick, add a splash of broth.
Variations & Substitutions
- Spicy: Add red pepper flakes or hot sauce.
- Different veggies: Use snap peas, carrots, or zucchini.
- Gluten-free: Use gluten-free tamari and check hoisin label.
- Lighter: Use less sauce and add extra veggies.
- Leftovers: Make cashew chicken bowls with rice and shredded cabbage.
Make-Ahead & Freezing
- Fridge: Store up to 4 days.
- Freeze: Freeze up to 2 months (cashews soften; add fresh when serving).
- Reheat: Warm in a skillet with a splash of broth.
Serving Suggestions
- Serve over rice or noodles.
- Pair with steamed broccoli.
- Add a crunchy cucumber salad.
- Great for meal prep lunches.
Reader Review
This tasted like my favorite takeout cashew chicken. The sauce was glossy and perfect, and adding cashews at the end kept them crunchy.
Cashew Chicken Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Dinner
Method: Skillet
Cuisine: Asian-inspired
If you make this Cashew Chicken, leave a rating and a comment. Do you like extra cashews or extra veggies?