Cashew chicken is a classic for a reason. It’s that perfect blend of sweet, savory, and nutty flavors that makes it a takeout favorite all over the country. But with this recipe, you can skip the delivery fee and the long wait. This easy weeknight cashew chicken is a vibrant, one-pan stir-fry that brings all the delicious taste of your favorite restaurant dish to your kitchen in about 20 minutes. It’s faster, fresher, and a whole lot healthier.
This dish is a true dinner solution for anyone who craves flavor and convenience. By preparing everything ahead of time, the cooking process is incredibly fast—just a few quick steps in a hot pan. The result is perfectly tender chicken, crisp-tender vegetables, and a glossy, delicious sauce that coats every single bite. It’s the perfect way to get a satisfying and nutritious meal on the table with minimal fuss.
Why You’ll Love This Recipe
- Faster Than Takeout: With a total cooking time of about 20 minutes, this meal is on the table before the delivery driver could even get to your house.
- One-Pan Cleanup: Everything cooks in one large skillet or wok, which means you have very little to clean up after dinner.
- Bold and Balanced Flavor: The sauce is a perfect mix of savory, sweet, and tangy, giving you that classic cashew chicken taste.
- Healthier Alternative: You get to control the ingredients, using fresh vegetables and less oil and sugar than most restaurant versions.
- Simple and Straightforward: The steps are easy to follow, making this a great recipe for even a beginner cook.
Ingredients
- 1 1/2 lbs (680 g) boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) pieces
- 1 tbsp (15 ml) cornstarch, divided
- 1 tbsp (15 ml) sesame oil
- 1 large red bell pepper, cut into 1-inch pieces
- 1 cup (150 g) yellow onion, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 tbsp (10 g) fresh ginger, grated or minced
- 1 cup (120 g) whole roasted cashews
For the Sauce
- 1/2 cup (120 ml) low-sodium chicken broth
- 1/4 cup (60 ml) low-sodium soy sauce or tamari
- 2 tbsp (40 g) hoisin sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (20 g) honey or brown sugar
- 1 tsp sesame oil
- 1 tsp cornstarch
Equipment
- Large skillet or wok
- Small bowl for the sauce
- Large bowl for the chicken
- Whisk
- Knife and cutting board
- Measuring cups and spoons
Step-by-Step Instructions
- Prep and Sauce: In a small bowl, whisk together all the sauce ingredients: chicken broth, soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, and 1 tsp cornstarch. Set aside. In a separate large bowl, toss the cut chicken pieces with the remaining 1 tbsp of cornstarch until they are lightly coated. This will help them get a nice sear and thicken the final sauce.
- Cook the Chicken: Heat 1 tbsp of sesame oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, being careful not to overcrowd the pan. Cook for 3–5 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside.
- Sauté the Veggies: Add the cut red bell pepper and onion to the same skillet. Cook for 3–4 minutes, stirring constantly, until the vegetables are crisp-tender.
- Add Aromatics and Sauce: Add the minced garlic and grated ginger to the skillet and cook for 30 seconds until fragrant. Give the sauce a quick stir and pour it into the skillet with the vegetables. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
- Finish the Dish: Return the cooked chicken to the skillet. Add the roasted cashews. Toss everything together until the chicken and vegetables are completely coated in the sauce.
- Serve: Remove from the heat and serve immediately over a bed of warm rice.
Substitutions and Variations
- Protein: This stir-fry is also delicious with other proteins. You can use shrimp (add at the very end and cook until pink, about 2-3 minutes) or cubed firm tofu for a vegetarian option.
- Vegetables: Feel free to swap the bell peppers and onions for other fast-cooking veggies like broccoli florets, chopped carrots, snow peas, or water chestnuts.
- Gluten-Free: Use tamari instead of soy sauce and be sure to check that your hoisin sauce and chicken broth are gluten-free.
- Make It Spicy: For a spicy kick, add a teaspoon of chili garlic sauce or sriracha to the sauce when you mix it together. You can also add some red pepper flakes.
- Nuts: If you don’t have cashews, peanuts or almonds would also be a great substitute. Just be sure to use roasted and unsalted nuts.
Pro Tips and Common Mistakes to Avoid
- The Power of Prep: The secret to a successful stir-fry is to have all your ingredients prepped and ready to go before you even turn on the stove. Once the cooking starts, it moves very fast.
- Avoid Soggy Veggies: To keep your vegetables crisp-tender, cook them over high heat and don’t overcrowd the pan.
- Stir the Cornstarch: Cornstarch will clump up if you add it directly to a hot liquid. Always whisk it into a cold liquid first, then add it to the hot pan.
- Add Cashews at the End: Stir in the cashews just before serving. If you cook them in the sauce for too long, they will lose their crunch.
Storage, Make-Ahead, and Reheating
- Make-Ahead: You can chop the chicken and all the vegetables and store them in an airtight container in the refrigerator for up to 24 hours. You can also mix the sauce and store it in a jar.
- Storage: Let leftovers cool completely before storing them in an airtight container in the refrigerator for up to 3 days. The cashews may soften a little.
- Freezing: This dish can be frozen, but the texture of the vegetables and cashews will be softer when thawed. For best results, freeze the chicken and sauce in a freezer-safe container for up to 3 months.
- Reheating: The best way to reheat is on the stovetop. Place the leftovers in a skillet over medium heat, adding a small splash of water to loosen the sauce. Stir occasionally until heated through.
Serving Suggestions
This stir-fry is a complete meal on its own. Serve it hot over a bed of fluffy white rice or brown rice to soak up the delicious sauce. For a lower-carb option, serve it over cauliflower rice or with a side of steamed vegetables.
Approximate Nutrition
- Yields: 4 servings
- Serving Size: Approximately 1 ½ cups
- Calories: 510 kcal
- Protein: 40 g
- Fat: 25 g
- Carbohydrates: 30 g
Note: These are approximations and can vary based on specific brands of ingredients and portion sizes.
FAQs
Q: Why did my sauce clump?
A: This usually happens when cornstarch is added directly to a hot liquid. To avoid clumps, always mix the cornstarch with a cold liquid (like chicken broth or water) first, then whisk it into the hot sauce.
Q: Can I use different vegetables?
A: Yes! This recipe is very flexible. You can use any combination of stir-fry-friendly vegetables you like. Broccoli, snow peas, carrots, water chestnuts, and bamboo shoots would all be great additions.
Q: How do I make this spicier?
A: To add some heat, simply stir in a teaspoon or more of chili garlic sauce or sriracha to the sauce mixture. You can also add some red pepper flakes when you cook the garlic and ginger.
Q: Can I use a different type of nut?
A: Yes, you can. Peanuts are a classic substitute and will give you a similar taste and texture. You can also use roasted almonds or walnuts.
Q: What is the best kind of chicken to use?
A: Boneless, skinless chicken breasts are great because they cook quickly. Boneless, skinless chicken thighs can also be used; they have a bit more fat and will stay very moist.
Easy Weeknight Cashew Chicken
Equipment
- large skillet or wok
- Small bowl for sauce
- Large bowl for chicken
- Whisk
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 1 1/2 lbs (680 g) boneless, skinless chicken breasts, cubed
- 1 tbsp (15 ml) cornstarch, divided
- 1 tbsp (15 ml) sesame oil
- 1 large red bell pepper, cut into 1-inch pieces
- 1 cup (150 g) yellow onion, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 tbsp (10 g) fresh ginger, grated or minced
- 1 cup (120 g) whole roasted cashews
- 1/2 cup (120 ml) low-sodium chicken broth
- 1/4 cup (60 ml) low-sodium soy sauce or tamari
- 2 tbsp (40 g) hoisin sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (20 g) honey or brown sugar
- 1 tsp sesame oil
- 1 tsp cornstarch
Instructions
- Whisk together chicken broth, soy sauce, hoisin, rice vinegar, honey, sesame oil, and 1 tsp cornstarch. Toss chicken with remaining 1 tbsp cornstarch.
- Heat sesame oil in skillet over medium-high. Cook chicken 3–5 minutes until golden and cooked through. Remove and set aside.
- Sauté bell pepper and onion 3–4 minutes until crisp-tender.
- Add garlic and ginger, cook 30 seconds. Stir sauce and pour into skillet, cooking until thick and glossy.
- Return chicken to skillet, add cashews, and toss until coated.
- Serve hot over rice or cauliflower rice.
