Skip the takeout and make easy Cashew Chicken at home! Served over rice or noodles, it’s a dinner recipe the whole family will love.
I shared a slow cooker cashew chicken back in 2016 but I wanted to also share how to make it without using a slow cooker for those times when you need dinner to be ready quickly.
My family loves this cashew chicken and one of them commented that they wished I would make a double batch so that there would be leftovers that could be warmed up later.
Start by mixing up the cashew chicken sauce. Put water, soy sauce, hoisin sauce, brown sugar, cornstarch, rice vinegar, and sesame seed oil into a small bowl and stir to combine.
Put the cubed chicken into a gallon sized ziptop bag and add the flour. Zip the top shut and shake to coat the chicken pieces with flour.
Heat the oil in a large skillet over high heat. Add the coated chicken in a single layer. Cook the chicken for 5-7 minutes, until fully cooked, turning occasionally to brown it on all sides.
Should I use chicken breasts or chicken thighs for cashew chicken?
You can use either one. I prefer using chicken breasts when cooking chicken. Others prefer chicken thighs. Chicken thighs have more fat in them and could therefore help the chicken stay more moist if that is a concern of yours.
Add the sliced bell peppers, minced ginger, and minced garlic. Cook and stir for two minutes.
Would it work to use pre-cooked chicken?
Yes, that would definitely work in this recipe. One of my favorite meal shortcuts is using pre-cooked chicken! Rotisserie chicken is a great option. It is even available in some grocery stores already shredded. Another great choice is chicken you’ll already cooked such as leftover chicken. Next time you make chicken, prepare extra, and store it in the freezer for another meal.
Pour in the cashew chicken sauce and stir to coat. Cook for 2-3 minutes, until thickened.
If you want it to be spicy, add some red pepper flakes or hot sauce.
Remove from heat and stir in the toasted cashews.
How do you toast cashews?
Toasting the cashews beforehand beings out the flavor and makes them a little crunchier. Put the cashews in a large skillet over medium heat. Cook and stir for 5-7 minutes until fragrant and lightly browned. Watch them carefully so that they don’t burn.
Garnish with sliced green onions.
What else can I add to the cashew chicken?
I love adding more vegetables to my cashew chicken. It’s a great way to make the meal go further and gets everyone to eat more veggies! Here are a few suggestions:
- broccoli florets
- carrot slices
- sliced green bell peppers
- chopped celery
- sliced snow peas
- diced water chestnuts
- chopped onions
What goes with cashew chicken?
Cashew chicken can be served on white rice, brown rice, fried rice, cauliflower rice (find my recipe here), or noodles. Or try serving it wrapped in lettuce as a fun alternative.
As far as side dishes for cashew chicken, serve it with wontons, egg rolls, spring rolls, potstickers, edamame, Asian salad, egg drop soup, and lettuce wraps.
Want more Asian inspired recipes? Try these next:
This simple Teriyaki Chicken recipe is sweet and savory with tender chicken pieces and stir-fried vegetables. Serve on a bed of rice or noodles.
Skip the takeout and make this General Tso Chicken recipe at home! It’s easy to make and full of flavor. Serve over rice or noodles for a family dinner.
This Honey Garlic Chicken recipe is so easy to prepare and will be a family favorite! Made with chicken breasts and a four ingredient honey garlic sauce.
This 30-minute skillet recipe for Orange Chicken is easy to make and so delicious! It’s an easy dinner recipe that your whole family will love.
Cashew Chicken
Skip the takeout and make easy Cashew Chicken at home! Served over rice or noodles, it's a dinner recipe the whole family will love.
Ingredients
- 1 lb boneless, skinless chicken breasts, cubed
- 1/4 cup all-purpose flour
- 3 tbsp olive oil
- 1 red bell pepper, sliced
- 2 tsp minced garlic
- 2 tsp minced ginger
- 1 cup toasted cashews
- 2 tbsp sliced green onions
Cashew Chicken Sauce
- 1/4 cup water
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup brown sugar
- 2 tbsp cornstarch
- 1 tbsp rice vinegar
- 1/2 tsp sesame seed oil
Instructions
- To prepare the cashew chicken sauce, whisk together the water, soy sauce, hoisin sauce, brown sugar, cornstarch, rice vinegar, and sesame seed oil in a small bowl. Set aside.
- Put cubed chicken and all-purpose flour in a large ziptop bag. Shake to coat.
- Heat the olive oil in a large skillet over high heat. Add the coated chicken in a single layer. Cook the chicken for 5-7 minutes, until fully cooked, turning occasionally to brown all sides.
- Add the sliced red bell pepper, minced garlic, and minced ginger. Cook and stir for about 2 minutes.
- Pour in the cashew chicken sauce mixture. Cook for 2-3 minutes, until thickened.
- Remove from heat and stir in the toasted cashews.
- Serve over rice. Garnish with sliced green onions.
Notes
To toast cashews: Put the cashews in a large skillet over medium heat. Cook and stir for 5-7 minutes until fragrant and lightly browned. Watch them carefully so that they don’t burn.
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Nutrition Information:
Yield: 4 Serving Size: about 1 cupAmount Per Serving: Calories: 621Total Fat: 31gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 97mgSodium: 1443mgCarbohydrates: 43gFiber: 2gSugar: 19gProtein: 44g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.
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