Easy cashew chicken recipe! This simple recipe lets you turn chicken breast into a better-than-takeout dinner in less than 30 minutes.
Cashew chicken is a takeout favorite! This easy cashew chicken recipe lets you make a takeout-quality meal at home in less time than it takes to order in.
The recipe takes just 25 minutes to make, and it's made in one skillet. It's also super flexible, so you can easily change it up to fit your favorite ingredients.
Ingredient notes and substitutions
- Chicken breasts: Substitute with boneless, skinless chicken thighs for a juicier option.
- Cashews: Use unsalted peanuts if you prefer a different nut.
- Soy sauce: Substitute with tamari or coconut aminos for a gluten-free option.
- Rice wine vinegar: Use apple cider or white wine vinegar in the sauce instead of rice vinegar.
- Honey: Use maple syrup, agave nectar, or brown sugar for an alternative sweetener.
How to make easy cashew chicken
Step 1: Season the diced chicken with the pepper.
Step 2: Heat 1 tablespoon of vegetable oil over medium-high heat in a large skillet.
Step 3: Add the seasoned chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Step 4: In the same skillet, add the remaining 1 tablespoon of vegetable oil.
Step 5: Add the diced bell peppers and white parts of the green onions and cook until softened, about 3-4 minutes.
Step 6: Add the garlic and cook for 1 minute until fragrant.
Step 7: In a small bowl, whisk together the cornstarch and water.
Step 8: Add the soy sauce, rice vinegar, honey, and sesame oil and mix well.
Step 9: Add the cooked chicken, cashews, and sauce to the pan with the bell peppers.
Step 10: Bring the sauce to a simmer and cook until thickened, about 1-2 minutes.
Step 11: Serve hot, garnished with the green slices of the green onions.
Tips
- Frozen vegetable blend: You can use frozen bell peppers and onion or stir fry blend. Just be sure to cook them until they are fully thawed and heated through.
- Spicier: Add 1-2 teaspoons, or more, of sriracha or other chili sauce to the sauce mixture for a bit of heat.
- Gluten free: Use a gluten-free soy sauce alternative, and make sure the rice vinegar is also gluten-free. As always, check all of the labels on products you use to sure that they're gluten free.
- To freeze: Let the cooked dish cool completely. Then transfer it to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Serving suggestions
Here are some serving suggestion ideas:
- Rice: Serve over white rice, brown rice, jasmine rice, or cauliflower rice.
- Noodles: Pair with stir-fried noodles or rice noodles.
- Steamed vegetables: To round out the meal, add a side of steamed broccoli, snow peas, or bok choy.
Storage
Store any leftover cashew chicken in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
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Easy Cashew Chicken Recipe
Ingredients
Sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
Stir fry
- 1 ½ pound boneless, skinless chicken breasts cut into ½ inch sized pieces (about 2 large breasts)
- ¼ teaspoon ground black pepper
- 2 tablespoons vegetable oil divided
- 1 red bell pepper diced
- 1 green bell pepper diced
- 8 green onions sliced (white and green parts separated)
- 3 cloves garlic minced
- 1 cup unsalted cashews
Instructions
- In a small bowl, whisk together the cornstarch and water.
- Add the soy sauce, rice vinegar, honey, and sesame oil and mix well. Set aside.
- Season the diced chicken with the pepper.
- Heat 1 tablespoon of vegetable oil over medium-high heat in a large skillet.
- Add the seasoned chicken pieces and cook until browned and cooked through, about 5-7 minutes.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of vegetable oil.
- Add the diced bell peppers and white parts of the green onions and cook until softened, about 3-4 minutes.
- Add the garlic and cook for 1 minute, stirring the entire time, until fragrant.
- Add the cooked chicken, cashews, and sauce to the pan with the bell peppers. Bring the sauce to a simmer and cook until thickened, about 1-2 minutes.
- Serve hot, garnished with the green slices of the green onions.
Notes
- Chicken breasts: Substitute with boneless, skinless chicken thighs for a juicier option.
- Cashews: Use unsalted peanuts if you prefer a different nut.
- Soy sauce: Substitute with tamari or coconut aminos for a gluten-free option.
- Rice wine vinegar: Use apple cider or white wine vinegar in the sauce instead of rice vinegar.
- Honey: Use maple syrup, agave nectar, or brown sugar for an alternative sweetener.
- Nutrition values are estimates.
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