Cashew Chicken

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!

Overhead view of cashew chicken in a cast iron skillet garnished with green onions. Red napkin off to the side.

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!
All the ingredients to make this chicken stirfry.

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

Three photos showing how to make cashew 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.

Overhead view of stirfry on a plate with white rice. Red napkin off to the side.

Other tasty dishes to try:

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Cashew Chicken

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!
Servings: 6
Author: Malinda Linnebur
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • 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

  1. STORAGE: Keep leftovers in the refrigerator for up to 4 days. Freezing is not recommended. 
  2. 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.
  3. For an extra boost of flavor toast the cashews before starting the recipe. 

Nutrition

Calories: 406kcal | Carbohydrates: 25g | Protein: 32g | Fat: 21g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 468mg | Potassium: 783mg | Fiber: 2g | Sugar: 12g | Vitamin A: 217IU | Vitamin C: 26mg | Calcium: 33mg | Iron: 4mg
Did you make this?Let me know by sharing a picture and tagging @countryside_cravings on Instagram

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11 Comments

  1. 5 stars
    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.

  2. 5 stars
    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

5 from 5 votes

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