Easy Cashew Chicken Recipe (Better Than Takeout!)

This easy cashew chicken recipe features tender chicken, crunchy cashews, and a sweet-savory sauce-ready in 30 minutes for a perfect weeknight meal.

Craving a takeout-style dinner, but want to whip up something healthier and faster at home? This easy cashew chicken recipe is your answer. It's a delicious blend of tender chicken, crunchy cashews, and a sweet-savory sauce that clings to every bite. Plus, it's ready in less than 30 minutes, making it a perfect go-to weeknight meal!

Whether you're a busy family, a meal-prepping foodie, or just someone in need of a quick and satisfying dish, this recipe is for you. Serve it over fluffy white rice or enjoy it on its own, this one-pan wonder is sure to become a favorite in your kitchen.

Why You'll Love This Cashew Chicken

• Quick & Easy: Just 27 minutes from start to finish!
• So Much Flavor: Sweet, salty, tangy, and a little spicy.
• Family-Friendly: A hit with both picky eaters and foodies.
• Cashew Crunch: Toasty, buttery cashews add texture and flavor.
• Better Than Takeout: No mystery ingredients here.

How to Make Easy Cashew Chicken Recipe

Before we begin cooking, let's examine what you'll need to put this dish together.

Ingredients You'll Need

Here's everything you need to make this restaurant-style cashew chicken at home:

Main Ingredients:

• 1 tablespoon neutral oil (like canola or vegetable oil)
• 1 ½ pounds boneless skinless chicken breast (air-chilled is best)
• 1 small white onion, chopped
• 2 garlic cloves, finely minced or grated
• 1 teaspoon freshly grated ginger
• ½ cup low-sodium soy sauce
• ½ teaspoon freshly cracked black pepper
• 4 tablespoons unseasoned rice wine vinegar
• 4 tablespoons ketchup
• 4 tablespoons brown sugar
• 3 tablespoons sweet chili sauce
• ¼ teaspoon crushed red pepper flakes (or to taste)
• 3 tablespoons cornstarch + 3 tablespoons water (for slurry)
• 1 cup cashews (raw or lightly roasted work best)
• 2 scallions, sliced (optional)
• Sesame seeds for garnish (optional)

Tools You'll Need

• A 12-inch wok or a large non-stick skillet with tall sides
• Silicone spatula (non-metal if using non-stick)
• Measuring spoons and cups
• Cutting board and knife

How to Make Cashew Chicken (Step-by-Step)

Making cashew chicken at home is easier than you think! With just a few steps and one pan, you'll serve a dish bursting with flavor and texture. Let's break it down step-by-step so you can master it on your first try.

1. Cook the Chicken: Heat 1 tablespoon of oil in your wok or skillet over medium-high heat. Add chicken in a single layer and cook undisturbed for 2 minutes. Flip and cook another 1-2 minutes until golden and cooked through. Remove chicken and set aside.

2. Sauté the Onion and Aromatics: Add the rest of the oil to the pan. Toss in chopped onion and cook until slightly translucent. Stir in garlic and ginger and cook for 1 minute until fragrant.

3. Build the Sauce: Pour in soy sauce, vinegar, ketchup, brown sugar, sweet chili sauce, black pepper, and red pepper flakes. Stir and let the sauce simmer for 2 minutes.

4. Thicken the Sauce: Make a slurry by mixing cornstarch and water until smooth in a small bowl. Slowly stir the mixture into the sauce, starting with half. Stir until the sauce thickens to your desired consistency. Add more slurry if needed.

5. Bring It All Together: Return the chicken to the pan and stir to coat evenly. Add the cashews and toss everything together until heated through about 2 minutes.

6. Garnish and Serve: Top with scallions and sesame seeds if desired. Serve hot over rice, or enjoy as-is!

Storage & Reheating Tips

• Store: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat: Reheat in a skillet with a splash of water or soy sauce to loosen the sauce. Avoid the microwave if you want to keep the cashews crunchy!

My Tips for the Best Cashew Chicken

Want to make this dish truly unforgettable? These little tricks can elevate your cashew chicken from great to excellent. Here are my favorite tips to help you nail it every time:

• Want extra crunch? Toast your cashews in a dry pan for 2-3 minutes before adding them.
• Boost the veggies: Add chopped bell peppers, snap peas, or broccoli for more nutrition and color.
• Love spice? Double the crushed red pepper flakes or add a dash of sriracha.
• Don't crowd the pan: Make sure your chicken cooks in a single layer for the best sear.

Frequently Asked Questions

Do I need a wok to make cashew chicken? Not at all! A large skillet with high sides will work just fine. A wok is nice for even heat and quick tossing, but it's not a dealbreaker.

Can I make this ahead of time? Yes, but for best results, store the sauce and chicken separately. Reheat and toss together when ready to serve.

What cashews work best? Raw or lightly roasted cashews are ideal. Avoid flavored or salted ones unless you want a bolder taste.

More Chicken Dinners You Might Like:

• Creamy Tuscan Chicken 

• Chicken Stir Fry Recipe 

• Sheet Pan Lemon Herb Chicken with Roasted Vegetables

• Mediterranean Chicken and Couscous {Easy One Pan Dish}

Final Thoughts

You and your family will love this easy recipe for cashew chicken. It's one of those recipes you'll make repeatedly. It's comforting and flavorful, using pantry staples you already have.

If you like this easy cashew chicken recipe - be sure to give it a review below! Happy cooking! 

Also don't forget to follow Hip Mama's Place on Facebook, Instagram, Pinterest, and Twitter!

This post may contain affiliate links. Hip Mama's Place is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a way for websites to earn advertising revenues by advertising and linking to Amazon.com and other retailers- at zero cost to you. You can learn more about our Privacy and Disclosure Policies HERE. 

Easy Cashew Chicken Recipe (Better Than Takeout!)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

• Author: Jocelyn Brown
• Total Time: 27 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

This easy cashew chicken recipe features tender chicken, crunchy cashews, and a sweet-savory sauce—ready in 30 minutes for a perfect weeknight meal.

---

Ingredients

Scale 1x2x3x

1 tablespoon vegetable oil

1 ½ pounds boneless skinless chicken breast ( air-chilled is best)

1 small white onion chopped

2 garlic cloves finely minced or grated

1 teaspoon freshly grated ginger

½ cup soy sauce (low sodium is preferred)

½ teaspoon freshly cracked black pepper

4 tablespoons rice wine vinegar (unseasoned works best)

4 tablespoons ketchup

4 tablespoons brown sugar

3 tablespoons sweet chili sauce

¼ teaspoon crushed red pepper flakes

3 tablespoons cornstarch

3 tablespoons water

1 cup cashews

2 scallions

White or black sesame seeds (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Add one tablespoon of oil to a wok or large high-walled non-stick skillet over medium-high heat. Add the chicken pieces in a single layer when the wok is hot. Cook for 2 minutes undisturbed.
2. Use a spatula to flip the chicken and cook for another minute or two until cooked through. Remove the chicken from the wok and set aside. Add the remaining tablespoon of oil to the wok and add the onions. Cook over medium heat, tossing frequently until the onions are slightly translucent.
3. Add the grated ginger and garlic to the wok with the onions and cook until fragrant, about one minute.
4. Add the soy sauce, black pepper, rice wine vinegar, ketchup, brown sugar, sweet chili sauce, and crushed red pepper flake to the wok.
5. Cook the sauce over medium heat for two minutes.
6. Make a slurry by adding the cornstarch to the three tablespoons of water. Stir until the cornstarch is completely dissolved. Slowly pour the slurry into the hot sauce, stirring constantly. Start with only half of the slurry. The sauce will begin to thicken.
7. Keep adding slurry until the consistency of the sauce is as you like it.
8. Add the chicken back to the sauce.
9. Cook, stirring for about a minute. Cooking longer will soften the cashews.
10. Add the cashews into the wok with the sauce and chicken.
11. Cook, stirring and flipping with the spatula until the chicken is heated through, about two minutes. Overcooking will make the chicken tough.
12. If desired, serve hot over white rice, garnished with sliced scallions and sesame seeds.

• Prep Time: 12 minutes
• Cook Time: 15 minutes
• Category: Main Dishes
• Method: Stovetop
• Cuisine: American