Cashew Chicken
Cashew Chicken is a delightful dish that brings the flavors of Chinese takeout right to your kitchen. This recipe features tender chicken, vibrant vegetables, and crunchy cashews, all coated in a delicious sauce. With its quick prep time and delicious outcome, this dish is perfect for busy weeknights. You may also find Air Fryer Ground Chicken Meatballs useful.
If you love comforting dinners, you’ll also want to try my Honey Butter Garlic Chicken Tenders.
Why You’ll Love This Cashew Chicken
- Quick & Easy – dinner is ready in under 30 minutes!
- Family Approved – everyone devours it.
- Budget-Friendly – uses simple, affordable ingredients.
- Better Than Store-Bought – homemade flavors that beat takeout.
- Freezer-Friendly – save leftovers for a quick future meal.
This dish is sure to evoke feelings of comfort and satisfaction. Let me show you how simple it really is.
Ingredients
- 1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
- 2 tbsp soy sauce (for marinade)
- 1 tbsp cornstarch (for marinade)
- 1 tbsp vegetable oil (for cooking)
- 1 cup bell pepper (sliced)
- 1 cup broccoli florets
- 1 cup carrots (sliced)
- 3 cloves garlic (minced)
- 1 inch ginger (grated)
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 cup cashews (lightly toasted)
How to Make the Best Cashew Chicken
Marinate the chicken: In a bowl, mix 2 tbsp soy sauce and 1 tbsp cornstarch. Add the chicken pieces, tossing to coat. Let it sit for about 10 minutes.
This step locks in flavor and tenderness.
Prepare the sauce: In a separate bowl, whisk together 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, and 1 tbsp sesame oil. Set aside.
Cook the chicken: Heat 1 tbsp oil in a skillet over medium-high heat. Add the marinated chicken and cook until golden brown on all sides, about 5-7 minutes.
This is what gives it that golden crust.
Stir-fry the vegetables: Add the bell pepper, broccoli, carrots, garlic, and ginger to the skillet. Cook for an additional 3-4 minutes until the veggies are tender but crisp.
Combine and serve: Pour the sauce over the chicken and vegetables. Toss to coat evenly and add the cashews just before serving.
You’ll know it’s ready when everything is well-coated and aromatic.
How to Serve
Serve this Cashew Chicken over a bed of fluffy rice or with noodles. For a "wow" moment, garnish with sliced green onions or sesame seeds. This dish pairs beautifully with steamed broccoli or a light salad.
How to Store
Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, place in a freezer-safe container. To reheat, thaw overnight in the refrigerator and warm in a skillet over low heat until heated through.
Pro Tips for the Perfect Result
- Use fresh vegetables for the best crunch and color.
- Make sure not to overcrowd the pan while cooking the chicken.
- Toast your cashews for extra flavor.
- Add a squeeze of lime just before serving for a zesty finish.
Easy Variations to Try
- Swap out the chicken for shrimp or tofu for a different protein.
- For added spice, include red pepper flakes or fresh chili peppers.
- Try adding seasonal vegetables like snap peas or zucchini.
Frequently Asked Questions
Can I make Cashew Chicken ahead of time?
Yes! You can prepare the chicken and marinade ahead of time. Just cook it on the day you plan to serve.
What can I substitute for cashews?
If you’re allergic or prefer not to use cashews, try peanuts or sunflower seeds for a similar crunch.
Why did my Cashew Chicken turn out soggy?
The most common issue is overcooking the sauce. Let it thicken before adding vegetables.
Can I freeze leftover Cashew Chicken?
Yes! Freeze in individual portions for easy reheating later on.
Final Thoughts
This Cashew Chicken is a true keeper for your weeknight dinner arsenal. Its simple preparation and delicious result will have everyone asking for seconds. Pin this recipe so you never lose it! Share it with a friend on Facebook who needs this. What’s your favorite twist? Tell me in the comments!
For another take, see this Cashew Chicken recipe.
Print
Cashew Chicken
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A quick and easy dish that combines tender chicken, vibrant vegetables, and crunchy cashews, all coated in a flavorful sauce.
Ingredients
- 1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
- 2 tbsp soy sauce (for marinade)
- 1 tbsp cornstarch (for marinade)
- 1 tbsp vegetable oil (for cooking)
- 1 cup bell pepper (sliced)
- 1 cup broccoli florets
- 1 cup carrots (sliced)
- 3 cloves garlic (minced)
- 1 inch ginger (grated)
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 cup cashews (lightly toasted)
Instructions
- Marinate the chicken: In a bowl, mix 2 tbsp soy sauce and 1 tbsp cornstarch. Add the chicken pieces, tossing to coat. Let it sit for about 10 minutes.
- Prepare the sauce: In a separate bowl, whisk together 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, and 1 tbsp sesame oil. Set aside.
- Cook the chicken: Heat 1 tbsp oil in a skillet over medium-high heat. Add the marinated chicken and cook until golden brown on all sides, about 5-7 minutes.
- Stir-fry the vegetables: Add the bell pepper, broccoli, carrots, garlic, and ginger to the skillet. Cook for an additional 3-4 minutes until the veggies are tender but crisp.
- Combine and serve: Pour the sauce over the chicken and vegetables. Toss to coat evenly and add the cashews just before serving.
Notes
Serve over rice or noodles. Garnish with sliced green onions or sesame seeds. Best with fresh vegetables.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg