This Easy Cashew Chicken recipe is a quick and flavorful dish that brings the taste of takeout right to my kitchen. With tender chicken, crunchy cashews, and a savory sauce, it's a meal that's both satisfying and simple to prepare.

Why I Love This Recipe

I enjoy this recipe because it's incredibly easy to make and packed with flavor. The combination of hoisin sauce and chili garlic sauce creates a rich, savory taste that pairs perfectly with the roasted cashews. Plus, it takes less than 30 minutes to prepare, making it ideal for busy weeknights.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 tablespoons hoisin sauce
½ teaspoon chili garlic sauce
3 tablespoons chicken broth or water
1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Salt and pepper
1 tablespoon cornstarch
1½ tablespoons vegetable oil
1 small onion, cut into 1-inch pieces
4 garlic cloves, minced
2 tablespoons rice vinegar
6 green onions, diced
¾ cup unsalted roasted cashews
Cooked white rice, for serving

Directions

I start by whisking together the hoisin sauce, chili garlic sauce, and chicken broth in a small bowl and set it aside.
Then, I season the chicken with salt and pepper, sprinkle it with cornstarch, and toss to coat.
In a large non-stick pan or wok, I heat the oil over medium-high heat and sauté the chicken until it's golden brown and cooked through, about 8 to 10 minutes.
I add the onion and cook for another 3 to 5 minutes until it's soft and translucent.
Next, I add the garlic and cook for about a minute.
I stir in the rice vinegar and cook for another minute.
I reduce the heat to medium-low, add the hoisin mixture, and cook for a few more minutes to warm through.
Finally, I stir in the cashews and green onions, adjust the seasoning if needed, and serve the dish over cooked white rice.

Servings and Timing

This recipe yields 4 servings and takes approximately 30 minutes to prepare and cook.

Variations

To switch things up, I sometimes add vegetables like bell peppers or broccoli for extra color and nutrition. If I want a spicier kick, I increase the amount of chili garlic sauce. For a different protein, shrimp or tofu can be used in place of chicken.

Storage and Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the dish in a skillet over medium heat until heated through, adding a splash of water if the sauce has thickened too much. Alternatively, I microwave it in 30-second intervals, stirring in between, until hot.

FAQs

How can I make this dish gluten-free?

To make this recipe gluten-free, I use gluten-free hoisin sauce and ensure that the chili garlic sauce and chicken broth are also gluten-free. I also serve it over gluten-free rice or noodles.

Can I use chicken breasts instead of thighs?

Yes, I can use boneless, skinless chicken breasts instead of thighs. They may be slightly less tender, but they still work well in this recipe.

What can I substitute for hoisin sauce?

If I don't have hoisin sauce, I mix together soy sauce, peanut butter, honey, and a dash of vinegar as a substitute.

Here's the article based on the Easy Cashew Chicken recipe:

Easy Cashew Chicken

Name: Easy Cashew Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 3 tablespoons hoisin sauce; ½ teaspoon chili garlic sauce; 3 tablespoons chicken broth or water; 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces; Salt and pepper, to taste; 1 tablespoon cornstarch; 1½ tablespoons vegetable oil; 1 small onion, cut into 1-inch pieces; 4 garlic cloves, minced; 2 tablespoons rice vinegar; 6 green onions, diced; ¾ cup unsalted roasted cashews; Cooked white rice, for serving

This Easy Cashew Chicken recipe is one of my go-to meals when I want something savory, satisfying, and fast. With juicy chicken, crunchy cashews, and a rich, flavorful sauce, it brings all the joy of takeout right into my own kitchen—without the wait or the extra cost.

Why I Love This Recipe

I like this recipe because it’s both simple and packed with flavor. The hoisin and chili garlic sauces create a bold and tangy base, while the roasted cashews add a perfect crunch. It’s ideal for busy nights when I need a fast meal that still feels special.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 tablespoons hoisin sauce
½ teaspoon chili garlic sauce
3 tablespoons chicken broth or water
1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Salt and pepper
1 tablespoon cornstarch
1½ tablespoons vegetable oil
1 small onion, cut into 1-inch pieces
4 garlic cloves, minced
2 tablespoons rice vinegar
6 green onions, diced
¾ cup unsalted roasted cashews
Cooked white rice, for serving

directions

I whisk together hoisin sauce, chili garlic sauce, and chicken broth in a bowl and set it aside.
Then I season the chicken with salt and pepper, sprinkle it with cornstarch, and toss until coated.
I heat vegetable oil in a large skillet or wok over medium-high heat, then cook the chicken until browned and fully cooked—about 8 to 10 minutes.
I add the chopped onion and cook for another 3 to 5 minutes until tender.
I stir in the minced garlic and cook for 1 more minute.
Next, I pour in the rice vinegar and stir, letting it cook for another minute.
I reduce the heat to medium-low, add the sauce mixture, and stir to coat the chicken thoroughly.
Lastly, I add the cashews and green onions, stir everything together, and serve it hot over white rice.

Servings and timing

This recipe serves 4 and takes about 30 minutes total—15 minutes for prep and another 15 for cooking.

Variations

When I want to switch it up, I like to add sliced bell peppers, broccoli, or snap peas for extra texture and color. Sometimes I substitute tofu or shrimp for the chicken when I’m in the mood for something different. And if I’m craving more heat, I’ll double the chili garlic sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When it’s time to reheat, I use a skillet over medium heat or microwave it in 30-second bursts until warmed through. If the sauce thickens too much, I just add a splash of water.

FAQs

Can I use chicken breast instead of thighs?

Yes, I can. While thighs are juicier, chicken breast also works well if I prefer a leaner option.

How do I make it spicier?

I just increase the amount of chili garlic sauce or add a dash of sriracha for more heat.

Can I make this dish ahead of time?

Absolutely. I often prep the chicken and sauce a day in advance and cook it fresh when I’m ready to eat.

Is this recipe freezer-friendly?

Yes, I freeze the cooked chicken and sauce (without the rice) for up to 2 months. When reheating, I thaw it overnight and warm it in a skillet.

What can I serve with it besides rice?

Sometimes I serve it with noodles, quinoa, or even lettuce wraps for a lighter option.

Conclusion

This Easy Cashew Chicken is a fast, flavorful dish that I love making when I’m craving comfort food without the fuss. It’s flexible, quick, and so satisfying—perfect for my weekly dinner rotation.

Easy Cashew Chicken

Why I Love This Recipe

Ingredients

Directions

Servings and Timing

Variations

Storage and Reheating