Cashew Chicken is a take-out classic. This homemade version is fast, easy, and so much better! Tender chicken, tender crisp vegetables, and crunchy cashews coated in an addictive sauce!
Making homemade take-out really is just as fast as ordering it and once you’ve nailed a recipe you won’t want take-out again. Just keep a few Chinese staple ingredients in your pantry and you can make homemade take-out anytime!
Reasons to love this Cashew Chicken:
- It can be on your table in 20 minutes or less
- No hard to find ingredients- just a few Chinese staples
- It tastes so much better than take-out
- Homemade can also be a healthier alternative because you control how much oil, sodium, and sugar is in the recipe!
Ingredients:
CHICKEN: I am using chicken breast for this recipe but you may also use thighs.
BELL PEPPER: Use any color you like!
CASHEWS: For an extra boost of flavor you can toast the cashews before starting the recipe.
GINGER AND GARLIC: Found in almost every Chinese dish
GREEN ONION
WATER, SOY SAUCE, HONEY, CORNSTARCH, SESAME OIL, AND CHILI PASTE: All used for the delicious sauce to coat the chicken
How to make Cashew Chicken:
This is a really simple and fast dish. I strongly recommend making the sauce first so it’s ready when you need it. Also, prep all your ingredients before you get started.
SAUCE: Start by whisking together all the sauce ingredients and set aside.
CHICKEN: In a large skillet cook the chicken, bell pepper, ginger, and garlic over medium to medium high heat just until chicken is cooked through.
FINISHING THE DISH: Stir in the cashews, green onions, and the sauce. Cook until it just starts to thicken then remove from heat.
Other tasty dishes to try:
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Cashew Chicken
Ingredients
- 1½ pounds (680g) chicken breast, cut into bite sized pieces
- 1 large bell pepper, large dice
- 2 teaspoons grated ginger
- 2 cloves garlic, minced
- 1 cup (125g) cashews
- 4 green onions, cut into ½" pieces
SAUCE:
- ¼ cup (60ml) water
- ¼ cup (60ml) soy sauce
- 1 tablespoon cornstarch
- 3 tablespoons honey
- 1 teaspoon sesame oil
- 1 teaspoon chili paste (or more to your liking)
Instructions
- Whisk together the sauce ingredients; set aside.
- Heat 1 tablespoon of oil in a large skillet over medium to medium high heat. Cook the chicken, pepper, ginger, and garlic until the chicken is no longer pink.
- Stir in the cashews, green onion, and sauce. Cook just until the sauce starts to thicken then remove from heat.
Notes
- STORAGE: Keep leftovers in the refrigerator for up to 4 days. Freezing is not recommended.
- This is a really simple and fast dish. I strongly recommend making the sauce first so it’s ready when you need it. Also, prep all your ingredients before you get started.
- For an extra boost of flavor toast the cashews before starting the recipe.
Thank you for sharing this delightful recipe. I can hardly wait to try it.
Thanks! Hope you enjoy!
So full of flavor! We liked our extra-spicy.
Thank you! So glad you liked it!
There was so much flavor in this recipe! Everyone loved it! Thanks for sharing!
Thank you! So glad you liked it!
A perfect balance of flavors in each bite. My kids loved this as much as my hubby and I did! Definitely will be making this again.
So glad you liked it! Thanks!
This looks amazing! I’m going to try it this weekend when we have company over! Thanks!
Delicious! I made this tonight for my husband and myself and there we no leftovers. I did halve the recipe. I’m not a huge fan of chicken but will definitely make again
Thank you so much!! I am so glad you liked it!!