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 1/2 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
- 1/2 cup low-sodium soy sauce
- 1/2 teaspoon freshly cracked black pepper
- 4 tablespoons unseasoned rice wine vinegar
- 4 tablespoons ketchup
- 4 tablespoons brown sugar
- 3 tablespoons sweet chili sauce
- 1/4 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!
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Easy Cashew Chicken Recipe (Better Than Takeout!)
- Total Time: 27 minutes
- Yield: 4 servings 1x
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
1 tablespoon vegetable oil
1 1/2 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
1/2 cup soy sauce (low sodium is preferred)
1/2 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
1/4 teaspoon crushed red pepper flakes
3 tablespoons cornstarch
3 tablespoons water
1 cup cashews
2 scallions
White or black sesame seeds (optional)
Instructions
- 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.
- 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.
- Add the grated ginger and garlic to the wok with the onions and cook until fragrant, about one minute.
- Add the soy sauce, black pepper, rice wine vinegar, ketchup, brown sugar, sweet chili sauce, and crushed red pepper flake to the wok.
- Cook the sauce over medium heat for two minutes.
- 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.
- Keep adding slurry until the consistency of the sauce is as you like it.
- Add the chicken back to the sauce.
- Cook, stirring for about a minute. Cooking longer will soften the cashews.
- Add the cashews into the wok with the sauce and chicken.
- Cook, stirring and flipping with the spatula until the chicken is heated through, about two minutes. Overcooking will make the chicken tough.
- 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
A former school teacher, Jocelyn Brown created Hip Mama’s Place in 2007. Her motto for this blog is: get inspired, create and share! Jocelyn loves sharing about food and recipes, crafts, DIY projects and her random travels with her family. She also loves all things social media, but her latest obsession is Instagram.
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Went straight to the ingredients list – and yes! Had what I needed and made up these delicious “take-out” substitute. Better than what we get from the store, quick to prepare and healthier too.
i wil have to try making a veg version of this dish as we do love cashew based gravies. and this recipe sounds so very delish
Okay this looks so good! Cashew chicken is one of my go-to takeout orders so I love the idea of being able to make it at home — and even better if it’s easier and healthier. Saving this for a weeknight dinner treat!
At first, I wasn’t sure I was interested in putting cashews in with my chicken, but when I started reading the process and I got to the part that the cooking softens the cashews, I suddenly recalled eating one with it and I enjoyed it. This must be of asian roots.
This cashew chicken dish looks so yummy. I’m definitely going to try making it, High in protein and exactly the kind of meal I enjoy.
We love Chinese food and can’t wait to try this recipe. I love cashews in my dishes.
i love chinese cuisine! the cashew chicken looks so delicious. i printed the recipe and i love too the way you decorate the rice with the onions too.
Love how quick this is! Weeknight meals like this are a total lifesaver for me.
This looks wonderful! Step 3 of building the sauce looks delicious and a great base for a lot of recipes. I’ll have to give this a try– I’ve actually never had cashew chicken!
We absolutely love this. My husband loves Asian flavors, and cashew chicken is his favorite. I can already tell I’ll be making this again.
I just tried this recipe tonight and wow—it really is better than takeout! The sauce is sooo good, and I love how fast everything came together.
This is my kind of recipe, full of favours, so simple to make and combined with rice, it’s heavenly. You have made it so simple and easy to replicate. My ideal kind of dinner.
I have been seeing this recipe all over the internet and seeing it again now just makes me want to try this. I love cashews and I bet this cashew chicken is delicious. I’m going to make this over the weekend
Ha, I have to say, homemade is often better than takeout! This sounds like such a tasty protein filled dish.
This recipe is a gem for busy weeknights! The balance of sweet-savory flavors with the crunch of cashews hits all the right notes. I especially appreciate the inclusion of tips like toasting the cashews for extra flavor—small steps like this make a big difference. One question though: could swapping the ketchup with hoisin sauce add even more depth to the sauce? Would love to hear if anyone has tried variations!
My family loves Asian food, so I’ll definitely have to try making this recipe! Thanks!
I love easy this step by step recipe is to follow! My daughter loves cashew chicken so we’ll definitely be making more of this one!
I know I will love this! I’m a fan of how easy it is to make. Yum! It’ll be a future dinner.
You had me at chicken with cashew nuts and white rice. This is my go-to food when I have Chinese food.
I like eating chicken cashew & rice from my local Chinese restaurant. Since I’m trying to cut down on salt, I’d like to make this recipe at home, especially since it calls for low-sodium soy sauce!