No need to order take-out when you can whip up this delicious Cashew Chicken at home! It takes 20 minutes to make and is popping with classic Asian flavors, succulent chicken and crunchy vegetables and cashews.
This recipe is a crowd pleaser for all ages. And you’ll love because it’s so fast to make!
Easy Cashew Chicken
This classic recipe is featured on every Chinese restaurant in the United States.
It’s a favorite for the moist bites of chicken, the crunchy vegetables and the roasted cashew flavor.
The secret is it’s SO EASY to make just as good at home!
The Secret to a Great Stir-Fry Recipe
Stir fry recipes are always perfect for a fast dinner any night. They usually have lots of fresh ingredients making them a healthy, satisfying option too.
Nothing is over cooked so even those who aren’t vegetable lovers find they actually like them.
The key to making a great stir fry recipe is to have all ingredients prepared before you start cooking.
The recipes move very fast usually with ingredients only cooking for a few minutes each. You’ll be stirring alot too.
If you are the type of cook that prepares some before and some while cooking, you can’t do that for this recipe!
Get everything prepped and right by the stove before starting.
The upside is you’ll have dinner on the table in about 20 minute.
Recipe Ingredients + Notes
All the ingredients are combines first to get the flavors working together before cooking them.
- Chicken Broth
- Hoisin Sauce – regular or gluten-free.
- Soy Sauce – regular or gluten-free.
- fresh Ginger root
- Boneless Skinless Chicken Breasts – cut them into 1-inch cubes for best cooking result.
- Cornstarch – used to toss the chicken before cooking to give it a nice exterior when cooked. Some is added to the sauce too which helps it thicken and coat the cashew chicken beautifully.
- Peanut Oil or Safflower Oil – these are oils that cook well over high heat. Peanut Oil will add more flavor to the recipe than safflower oil.
- Salt and Pepper – Kosher salt is recommended for a better tasting salt. Freshly ground black pepper is great but regular is fine too.
- Garlic Cloves
- Broccoli Florets – be sure they are cut into bite-size pieces. For a time saving tip: buy them pre-cut from the grocery store. Double check all the florets are bite-size but this saves some cutting time.
- Red Bell Pepper
- Cashews – use roasted unsalted cashews.
- Sesame Seeds and Scallions – optional garnish.
How to Make it – Step-by-Step
STEP 1: Make the Sauce. Combine all the sauce ingredients EXCEPT 1 tablespoon of cornstarch in a bowl and whisk together (photo 1). Set aside.
STEP 2: Cook the Chicken. Add the chicken to a large bowl and sprinkle with cornstarch, salt and pepper (photo 2). Toss to fully coat (photo 3).
Heat the oil in a large skillet or wok over high heat.
Add the chicken and cook, turning occasionally, until the chicken is about 80% cooked (aproximately 5 minutes – photo 4).
STEP 3: Add the Vegetables. Add the garlic, red bell pepper and broccoli. Cook for 3-4 minutes, stirring constantly, until they are barely tender.
STEP 4: Adding the Sauce and Cashews. Turn the heat down to medium. Whisk 1 tablespoon of cornstarch into the sauce.
Pour the sauce over the skillet ingredients. Stir to coat the ingredients and cook until the sauce begins to thicken; 1-2 minutes. Turn off the heat.
Add the cashews and toss to coat. Serve hot over rice!
Mise en Place (French for ‘putting in place’). Prepare all ingredients before you start. Have them close to the stove ready to toss into the pan.
Use a low smoke point oil. These are oils that cook great over high heat without changing their flavor or starting to smoke. Examples are peanut oil, safflower oil, grapeseed oil.
Do not over cook the ingredients. The recipe is timed to allow everything to cook perfectly without over cooking. The chicken stays moist, the vegetables still have a crunch and the cashews don’t get soggy.
How to Serve it
Serve over hot rice.
Store in a sealed container in the refrigerator for up to 3 days.
More Chicken Recipes You’ll Love
Try these Recipes too!
- ⅓ cup Low Sodium Chicken broth
- 2 tablespoons Hoisin sauce regular or gluten-free
- 3 tablespoons Soy sauce regular or gluten-free
- 1 tablespoon Rice vinegar
- 2 tablespoons Honey
- 1 tablespoon fresh Ginger Root peeled and diced
- 1 1/2 pounds boneless skinless Chicken Breasts cut into 1-inch cubes
- 3 tablespoons Cornstarch
- 2 tablespoons Peanut Oil or Safflower Oil
- ½ teaspoon Kosher Salt
- ¼ teaspoon ground Black Pepper
- 3 Garlic Cloves minced
- 2 cups Broccoli florets bite-size
- 1 cup Red Bell Pepper chopped
- 1 cup roasted unsalted Cashews
- Sesame seeds optional for garnish
- Green onions optional for garnish
Making the Sauce
- Mix together the sauce ingredients except the cornstarch: chicken broth, hoisin sauce, soy sauce, rice vinegar, honey and ginger. Whisk together. Measure out 1 tablespoon of cornstarch but do not add it yet.
- Combine the remaining 2 tablespoons cornstarch, salt and pepper in a small bowl; mix together.
- In a large mixing bowl, toss the prepared chicken with cornstarch mixture to coat.
- In a large skillet or wok (preferably non-stick), add the oil over high heat. Add the chicken. Cook for 5 minutes, stirring to flip the chicken a few times during cooking, until the chicken is almost 80% cooked.
- Add the garlic, broccoli and bell pepper. Stir and cook for 3 - 4 minutes, until barely tender.
- Reduce heat to medium.
- Whisk the 1 tablespoon of cornstarch into the sauce and add it to the skillet. Cook 1-2 minutes until the sauce begins to thicken. Turn off heat.
- Toss in the cashews. Stir once or twice to combine.
- Serve hot with rice. Garnish with sliced green onions and sesame seeds if desired.