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    Home » Recipes » Chicken » Cashew Chicken

    Cashew Chicken

    Published: Feb 8, 2023 · Modified: Apr 4, 2023 by Tonia Larson

    This post may contain affiliate links. Please read my disclosure policy.

    ↓ JUMP TO RECIPE ↓ JUMP TO VIDEO

    This flavorful Cashew Chicken recipe has tender pieces of chicken coated in a sweet sauce with crunchy cashews and sliced red bell peppers.

    white bowl with cashew chicken on top of rice

    I shared a slow cooker cashew chicken back in 2016, but I wanted to also share how to make it in a skillet for those times when you need dinner to be ready quickly. My family loves this cashew chicken and always hopes there will be leftovers that can be warmed up later.

    What You’ll Find In This Post About Making Cashew Chicken

    • Ingredients Needed and Substitutes
      • Cashew Chicken Sauce Ingredients
    • How To Make Cashew Chicken
    • How To Toast Cashews
    • What Else Can Be Added
    • Storage and Leftovers
    • Frequently Asked Questions
    • Similar Recipes
    a frying pan with chicken, sauce and cashews inside.

    Ingredients Needed and Substitutes

    Cashew Chicken Ingredients

    • Chicken: We used boneless, skinless chicken breasts. You could also use chicken thighs.
    • Flour: All-purpose flour is used to coat the chicken so that it will turn golden brown while cooking. It also helps the sauce stick to the chicken pieces.
    • Oil: We browned the chicken in olive oil. You could also use vegetable or canola oil.
    • Veggies: We added sliced red bell pepper as well as minced garlic and ginger for flavor. If you want it spicier, add some crushed red pepper flakes.
    • Cashews: The toasted cashews add flavor and crunchiness.
    • Garnish: We topped the chicken with sliced green onions for flavor and color.

    Cashew Chicken Sauce Ingredients

    • Liquids: We used equal amounts of soy sauce and water. The soy sauce adds flavor, and the water helps thin the sauce.
    • Hoisin Sauce: The hoisin sauce adds flavor and sweetness. I’ve substituted it with a sweet barbecue sauce in a pinch, but the flavor of hoisin sauce is unique.
    • Brown Sugar: We sweetened the sauce with brown sugar. You could also use granulated sugar or honey.
    • Cornstarch: The cornstarch thickens the sauce.
    • Vinegar: Rice vinegar adds flavor and balances out the sweetness in the sauce.
    • Sesame Seed Oil: A little sesame seed oil adds a ton of flavor.
    side view of cashew chicken in skillet

    How To Make Cashew Chicken

    My favorite thing about this recipe is that it is ready in about 20 minutes which is less time than driving to get takeout!

    • Chicken: After coating the chicken with flour, brown it in the skillet on all sides.
    • Veggies: Add the sliced peppers, minced garlic, and ginger and cook for a couple of minutes.
    • Sauce: Add the prepared sauce and cook until the sauce is thickened.
    • Serve: Stir in the toasted cashews and serve over rice.

    How To Toast Cashews

    Toasting the cashews beforehand brings 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.

    close up of cashew chicken

    What Else Can Be Added

    I love adding more vegetables to cashew chicken. It’s a great way to make the meal go further and gets everyone to eat more veggies! Depending on the vegetables you choose, you may want to precook them so that they are tender at the same time that the chicken is done cooking. Here are a few suggestions:

    • broccoli florets
    • carrot slices
    • sliced green bell peppers
    • chopped celery
    • sliced snow peas
    • diced water chestnuts
    • chopped onions

    Storage and Leftovers

    Allow the chicken to cool and then store it in an airtight container in the refrigerator for 3-4 days or in the freezer for up to two months. Thaw frozen cashew chicken in the refrigerator overnight. You can reheat it in a skillet or in the microwave.

    side view of cashew chicken on rice in a bowl

    Frequently Asked Questions

    What goes with cashew chicken?

    Cashew chicken can be served on white rice, coconut rice, brown rice, fried rice, cauliflower rice, or noodles. Or try serving it wrapped in lettuce as a fun alternative. As far as side dishes go, serve it with wontons, egg rolls, spring rolls, potstickers, edamame, Asian salad, or egg drop soup.

    Could I make this with pre-cooked or leftover 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. You can also use leftover chicken. Next time you cook chicken, prepare extra and store it in the freezer for another meal.

    Is cashew chicken white meat?

    It can be made with both white and dark chicken. We use chicken breasts in this recipe, but you can use chicken thighs if you prefer dark meat.

    view of half a bowl pf cashew chicken with rice

    Similar Recipes

    Teriyaki Chicken has bite-sized chicken pieces in a sweet sauce with stir-fried vegetables.

    You’ve got to try making our General Tso Chicken recipe! It’s easy to make and full of flavor.

    This Honey Garlic Chicken recipe is a family favorite! It’s made with chicken breasts and a four-ingredient honey garlic sauce.

    Our easy Orange Chicken is a dinner recipe that your family will ask you to make again and again!

    cashew chicken on rice.

    Cashew Chicken

    This flavorful Cashew Chicken recipe has tender pieces of chicken coated in a sweet sauce with crunchy cashews and sliced red bell peppers.
    5 from 1 vote
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    Prep Time: 10 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 22 minutes minutes
    Servings: 4 servings
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    Equipment

    Rice Vinegar
    Hoisin Sauce
    Epicurean Saute Tool
    All-Clad Fry Pan

    Ingredients

    • 1 lb boneless skinless chicken breasts cubed
    • ¼ cup all-purpose flour
    • 3 tablespoon olive oil
    • 1 red bell pepper sliced
    • 2 teaspoon minced garlic
    • 2 teaspoon minced ginger
    • 1 cup toasted cashews
    • 2 tablespoon sliced green onions

    Cashew Chicken Sauce

    • ¼ cup water
    • ¼ cup soy sauce
    • ¼ cup hoisin sauce
    • ¼ cup brown sugar
    • 2 tablespoon cornstarch
    • 1 tablespoon rice vinegar
    • ½ teaspoon 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.
      sauce ingredients in a glass mixing bowl.
    • Put cubed chicken and all-purpose flour in a large zip-top bag. Shake to coat.
      uncooked chicken coated in flour inside of a plastic zip-top bag.
    • 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.
      cooked chicken inside of a frying pan.
    • Add the sliced red bell pepper, minced garlic, and minced ginger. Cook and stir for about 2 minutes.
      cubed chicken and sliced red peppers in a frying pan.
    • Pour in the cashew chicken sauce mixture. Cook for 2-3 minutes, until thickened.
      chicken, peppers and sauce cooking in a pan.
    • Remove from heat and stir in the toasted cashews. Garnish with sliced green onions.
      a wooden spoon stirs cashews, chicken and sauce in a frying pan.

    Video

    Notes

    One: Toasted 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.

    Two: Storage

    Store leftover chicken in an airtight container in the refrigerator for 3-4 days or in the freezer for up to two months.

    Nutrition

    Serving: 1cup | Calories: 578kcal | Carbohydrates: 45g | Protein: 33g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1233mg | Potassium: 772mg | Fiber: 3g | Sugar: 21g | Vitamin A: 997IU | Vitamin C: 41mg | Calcium: 50mg | Iron: 4mg
    Course: Dinner
    Cuisine: Asian
    Author: Tonia Larson

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    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 12+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

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    Tonia Larson and Brian LarsonHi, We are Brian and Tonia Larson! We hope you enjoy our family-friendly meals, easy side dishes, and tasty desserts!
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