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

Cashew Chicken

Course: Main
Cuisine: Chinese
Keyword: 30 minutes or less, easy chicken dinner, easy homemade take-out
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Calories: 406kcal
Author: Malinda Linnebur
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!
Print Recipe

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

  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