Cashew Chicken {Better than Takeout!} Recipe

This Cashew Chicken recipe is an absolute game-changer for weeknight dinners. It’s fast, easy, and ridiculously satisfying—with tender chicken pieces tossed in a rich, glossy sauce and studded with perfectly roasted cashews for that irresistible crunch. It brings bold, savory flavors with just a hint of sweetness, all in under 30 minutes. Skip the takeout menu—this homemade version is fresher, healthier, and way more delicious.

Why You’ll Love This Recipe

• Quick and Fuss-Free: Everything comes together in one pan in less than 30 minutes. Perfect for busy weeknights when you need dinner on the table—fast.
• Better Than Takeout: Seriously, the flavor is bolder, the ingredients are fresher, and there’s no mystery oil in sight.
• Customizable: Make it spicy, add more veggies, swap proteins—you name it.
• Crowd-Pleaser: Whether it’s your kids, your partner, or your dinner guests, this dish is one of those rare meals that everyone loves.

Ingredients You’ll Need

Let’s talk ingredients. The beauty of this dish is how a few simple things come together to create a knockout flavor:

• Chicken: Boneless, skinless chicken thighs or breasts work well—thighs give you that juicy, tender bite that soaks up the sauce beautifully.
• Cornstarch: Coats the chicken for that slightly crispy exterior after stir-frying, and helps thicken the sauce later.
• Soy Sauce: The backbone of the savory, umami-packed sauce. Use low-sodium if you’re watching salt.
• Hoisin Sauce: Adds that signature sweet-savory depth. Don’t skip it—it’s what gives the sauce character.
• Garlic and Ginger: Essential aromatics that brighten up the dish and layer in warmth.
• Rice Vinegar: Cuts through the richness of the sauce and adds a subtle tang.
• Brown Sugar: Balances the salt and acidity with a gentle sweetness.
• Roasted Cashews: The star of the show—crunchy, nutty, and slightly buttery. Use unsalted if you want to control the salt level.
• Green Onions: For a fresh, oniony finish and a pop of color.
• Bell Peppers (optional): Adds sweetness, color, and texture. Totally optional but highly recommended.

Variations

This recipe is super flexible, so feel free to play around based on what you have on hand or what you’re craving:

• Make it spicy: Toss in red pepper flakes, chili garlic sauce, or a sliced fresh chili.
• Add more veggies: Broccoli, snap peas, mushrooms, or zucchini all work wonderfully.
• Try a different protein: Shrimp, tofu, or even thin-sliced beef can easily take the place of chicken.
• Gluten-Free Option: Use tamari instead of soy sauce and double-check your hoisin sauce label.

How to Make Cashew Chicken

Step 1: Prep the Chicken

Cut the chicken into bite-sized pieces and toss with cornstarch. This step is key to getting that lightly crisp exterior when you stir-fry.

Step 2: Stir-Fry the Chicken

Heat oil in a large skillet or wok over medium-high heat. Cook the chicken in batches, just until golden and cooked through. Remove and set aside.

Step 3: Make the Sauce

In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, and a splash of water. Set aside.

Step 4: Sauté the Aromatics

In the same pan, sauté garlic and ginger until fragrant—about 30 seconds. Don’t let it burn.

Step 5: Combine Everything

Return the chicken to the pan, pour in the sauce, and stir until everything is coated. Let it simmer for a couple of minutes until the sauce thickens slightly.

Step 6: Add Cashews and Finish

Stir in the roasted cashews and green onions (and any optional veggies). Give it one last toss and serve immediately.

Pro Tips for Making the Recipe

• Don’t overcrowd the pan: Cook the chicken in batches for the best texture—steaming = soggy.
• Use roasted cashews: Raw ones won’t have the same flavor. If you only have raw, toast them in a dry pan first.
• Keep it moving: Stir-fry is quick! Have everything prepped and ready before you start cooking.
• Control the salt: Between soy sauce and hoisin, there’s plenty of saltiness—taste before adding more.

How to Serve

Serve this Cashew Chicken hot over a bed of fluffy white rice or jasmine rice for the classic experience. Want to lighten things up? Try it over cauliflower rice or lettuce cups for a low-carb twist. A sprinkle of sesame seeds or an extra handful of sliced green onions on top adds a fresh, vibrant finish.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 4 days. The sauce may thicken a bit more as it sits, but that’s not a bad thing at all.

Freezing

Cashew Chicken can be frozen, but keep in mind that the texture of the cashews may soften. Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Warm leftovers in a skillet over medium heat or microwave gently until heated through. Add a splash of water to loosen the sauce if needed.

FAQs

Can I make this recipe without hoisin sauce?
Yes, but you’ll miss out on some of that classic sweet-salty flavor. You can sub with a mix of extra soy sauce, a little peanut butter, and honey to mimic it in a pinch.

What type of cashews should I use?
Go for unsalted, dry-roasted cashews. Salted ones can make the dish overly salty, and raw ones won’t give you that rich, toasty crunch.

Can I use pre-cooked chicken?
You can, but it won’t have the same crispy coating or flavor. If you’re short on time, rotisserie chicken works—just toss it in the sauce at the end to warm through.

Is this dish spicy?
Not at all in its basic form. But it’s easy to add heat—try crushed red pepper, Sriracha, or a splash of chili oil to bring some spice to the party.

Final Thoughts

This Cashew Chicken is everything you want in a weeknight dinner—quick, packed with flavor, and deeply satisfying. It’s bold, crunchy, saucy, and just so much better than takeout. Once you try it, it’s bound to become a regular on your dinner rotation. So grab your skillet and let’s make something amazing tonight!

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