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My easy Cashew Chicken recipe skips the breading and frying, but you still get that crispy tender chicken! It all comes together in my flavorful sauce!
A Reader’s Review
Thank you for this wonderful recipe! It has become a family favorite!!! Easy and flavorful….my go to after a long day when I just want to cook something fast AND delicious!
Game-Changing Cashew Chicken
- No Breading or Frying! With my recipe, you get all the flavor without the mess, making it a healthier choice and a breeze to clean up!
- Flavor Town! The chicken is tender, the cashews bring the perfect crunch, and the sauce is an irresistible blend of sweet and savory goodness!
- Simple Ingredients! You probably already have everything you need in your pantry! No need to go to a specialty store.
Ingredients Needed
- Can I Use Chicken Thighs Instead of Breasts? Yes, chicken thighs work great in this recipe!
- Can I Add Veggies? Yes, I would stir-fry bell peppers, mushrooms, zucchini, broccoli, or any veggies you have on hand after cooking the chicken. Then add the chicken back once the veggies are tender.
- Garnish: I love tossing in some chopped green onions at the end for a burst of flavor and a pop of color!
How to Make Cashew Chicken
This is the easiest cashew chicken recipe and it will come together fast! So make sure you have everything ready to go. The extra time to prep everything before you start cooking will make all the difference.
- Cut Chicken: Cut chicken breasts into 1-inch equal pieces for even cooking. Season the chicken pieces with salt and pepper to taste.
- Coat Chicken Pieces: Add the chicken to a ziplock bag along with the cornstarch. Seal and shake the bag to coat the chicken pieces in the cornstarch.
- Cook Chicken: Add the olive oil to a wok or large skillet over medium-high heat. Once the oil is hot, add the chicken and cook until golden brown, about 5-7 minutes. Don’t cook all the way, it will finish cooking in the sauce.
- Make and Cook With The Sauce: In a small bowl, whisk soy sauce, chicken broth, minced garlic, brown sugar, Hoisin sauce, and sesame oil. Add the sauce to the pan, along with whole unsalted cashews. Toss until the sauce has thickened. Serve cashew chicken over rice with veggies if desired.
Roast Cashews
Roast Cashews For Flavor! If you bought raw cashews, roast them to bring out extra flavor! Place them on a sheet pan in the oven at 350°F for about 5 minutes. They’ll crisp up as they cool!
Storing Leftovers
While Chinese cashew chicken is amazing, the leftovers can be a little soggy. But, it’s worth saving because the flavors intensify as they meld together overnight.
- To Reheat: To reheat, use the microwave or a pan and flash fry on medium-high until heated through. This will help crisp up the chicken and cashews a bit.
- In the Refrigerator: Keep leftovers in the fridge for up to 4 days in an airtight container.
What to Serve With Cashew Chicken
We love eating our cashew chicken over rice and some stir-fried vegetables for a complete meal. You can also try some of the ideas below.
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Better Than Takeout Cashew Chicken
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- salt and pepper to taste
- ¼ cup cornstarch
- 2 tablespoons vegetable oil
- ¼ cup soy sauce or low-sodium
- ½ cup chicken broth
- 3 cloves minced garlic
- 1 tablespoon brown sugar
- 1 tablespoon Hoisin sauce
- 1 teaspoon sesame oil
- 1 cup whole unsalted cashews
Instructions
- Cut 1 ½ pounds boneless skinless chicken breasts into 1-inch pieces. Season the chicken pieces with salt and pepper to taste.
- Add the chicken to a ziplock bag along with ¼ cup cornstarch. Seal and shake the bag to coat the chicken pieces in the cornstarch.
- In a small bowl, whisk ¼ cup soy sauce, ½ cup chicken broth, 3 cloves minced garlic, 1 tablespoon brown sugar, 1 tablespoon Hoisin sauce, and 1 teaspoon sesame oil. Add the sauce to the pan, along with 1 cup whole unsalted cashews. Toss until the sauce has thickened. Serve over rice and with veggies if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The recipe was absolutely delicious—flavorful, satisfying, and clearly made with love. That said, I did notice it used a generous amount of olive oil for frying. While olive oil is fantastic for dressings and low-to-medium heat cooking thanks to its heart-healthy fats and antioxidants, it’s not the best choice for high-heat frying.
When heated beyond its smoke point (around 375°F or 190°C for extra virgin olive oil), olive oil can break down, producing harmful compounds and a bitter taste. This can not only compromise the flavor of the dish but may also introduce free radicals that aren’t great for long-term health.
For high-temperature frying, it’s better to use oils with higher smoke points, such as avocado oil, refined coconut oil, peanut oil, or even sunflower oil. These can handle the heat without degrading, keeping both your food and your health in better shape.
So while I thoroughly enjoyed the dish, a little oil switch could take it from great to even better—tasty and safe.
Thank you for pointing this out. You are right, I switched the oil.
Delicious! I added broccoli and water chestnuts. Will definitely make again!
Great recipe! It’s become a weekly staple in our house!
Delicious
Loved this recipe!! Easy and delicious!
Loved this recipe and the sauce was fantastic! Double the sauce because of all the veggies I added. I will be using this recipe again and again. BTW it tasted great the next night warmed up..
I’m so glad you enjoyed it! Thank you for commenting and leaving a review! It means a lot!
Excellent! I followed the recipe exactly except I put in less garlic than called for. I doubled the quantity because it wasn’t enough sauce. A keeper for sure.
Easy, quick, and really yummy!