Easy Cashew Chicken is a quick, flavorful stir-fry dish that delivers all the comfort and richness of a takeout classic right from my own kitchen. With juicy, pan-seared chicken, crunchy roasted cashews, and a savory sauce that clings to every bite, it’s the kind of meal I can whip up on a busy weeknight and still feel like I’m treating myself.
Why You’ll Love This Recipe
I love this recipe because it’s simple, satisfying, and always hits the spot. It comes together in just one pan, which means cleanup is easy. The combination of tender chicken and toasty cashews is unbeatable, and the sauce is loaded with bold, balanced flavor—sweet, salty, tangy, and just a little spicy. I can customize it based on what I have in the fridge, and it always turns out delicious.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Boneless, skinless chicken thighs
-
Salt and pepper
-
Cornstarch
-
Vegetable oil
-
Onion
-
Garlic
-
Hoisin sauce
-
Chili garlic sauce
-
Chicken broth or water
-
Rice vinegar
-
Green onions
-
Roasted unsalted cashews
-
Cooked white rice, for serving
Directions
-
I cut the chicken into bite-sized pieces and season with salt and pepper.
-
I toss the chicken in cornstarch to coat it evenly.
-
In a large skillet, I heat oil over medium-high heat and cook the chicken until golden and cooked through. Then I remove it from the pan.
-
In the same skillet, I cook chopped onion until soft, then add minced garlic for a quick sauté.
-
I whisk together hoisin sauce, chili garlic sauce, broth, and vinegar to make the sauce.
-
I pour the sauce into the skillet, letting it simmer and thicken slightly.
-
I return the chicken to the skillet, stirring to coat it in the sauce.
-
I add roasted cashews and green onions, tossing everything together.
-
I serve the dish over warm rice and garnish with extra green onions if I want a little freshness.
Servings and timing
This recipe makes about 4 servings. It takes around 15 minutes to prep and another 15 minutes to cook, so I can have it on the table in 30 minutes flat.
Variations
-
Sometimes I use chicken breast instead of thighs for a leaner option.
-
I’ve added veggies like bell peppers, snap peas, or broccoli when I want to bulk it up.
-
For a milder sauce, I reduce or skip the chili garlic sauce.
-
I swap white rice with brown rice or even quinoa when I’m in the mood for something different.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stove over medium heat or in the microwave with a splash of water to keep the sauce from drying out. The cashews lose a bit of crunch but still taste great.
FAQs
Can I make this dish ahead of time?
Yes, I often prep the chicken and sauce a day in advance. When it’s time to cook, everything comes together super fast.
What kind of chicken works best?
I like using chicken thighs because they stay juicy, but chicken breasts work fine too—just don’t overcook them.
How spicy is this dish?
It has a mild kick from the chili garlic sauce. If I want it spicier, I just add more. If I prefer it mild, I reduce or leave it out.
Do I need to toast the cashews?
If I’m using raw cashews, I toast them in a dry pan for a few minutes to bring out their flavor. If they’re already roasted, I just toss them in as is.
Can I freeze cashew chicken?
Yes, I freeze the cooked chicken and sauce (without the cashews) for up to 2 months. I add fresh cashews when reheating to keep them crunchy.
Conclusion
Easy Cashew Chicken is one of those recipes I keep coming back to—it’s fast, flexible, and incredibly flavorful. Whether I’m feeding my family or just cooking for myself, it’s always a hit. With pantry-friendly ingredients and a rich, homemade sauce, it’s a reliable go-to that never disappoints.
Easy Cashew Chicken
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Description
Easy Cashew Chicken is a fast, flavorful stir-fry featuring tender chicken, crunchy cashews, and a rich, savory sauce. This 30-minute homemade version of the takeout favorite is perfect for weeknight dinners and packed with sweet, salty, and tangy flavor in every bite.
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- Salt and pepper, to taste
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- ¼ cup hoisin sauce
- 1 tbsp chili garlic sauce (adjust to taste)
- ⅓ cup chicken broth or water
- 1 tbsp rice vinegar
- ½ cup roasted unsalted cashews
- 2–3 green onions, sliced
- Cooked white rice, for serving
Instructions
- Season chicken with salt and pepper, then toss with cornstarch to coat.
- Heat oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through. Remove from pan.
- In the same skillet, sauté onion until soft. Add garlic and cook for 30 seconds.
- In a small bowl, whisk hoisin sauce, chili garlic sauce, chicken broth, and rice vinegar.
- Pour sauce into the skillet and simmer for 1–2 minutes until slightly thickened.
- Return chicken to the skillet and toss to coat in the sauce.
- Stir in cashews and green onions.
- Serve over rice, garnished with extra green onions if desired.
Notes
- Chicken thighs offer the best flavor and stay juicy, but breasts can be used.
- Add veggies like bell peppers or snap peas for extra texture.
- For a milder version, reduce or omit the chili garlic sauce.
- If using raw cashews, toast them in a dry pan for 3–5 minutes before adding.
Leave a Reply