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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 comes together quickly! So make sure you have everything ready to go. The extra time to prep everything before you start cooking will make all the difference. Try my skillet chicken & broccoli for another quick and simple meal.
- 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 with my easy fried 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.
Hi there,
is there a substitute for the hoisin sauce or can I take it out? I dont really like hoisin sauce.
Renee
Maybe this isn’t helpful because I modified so many things, but at base, this was a good recipe! I subbed thighs for breast and frozen green beans for broccoli, added a sliced seeded jalapeno with the green beans. I followed the sauce recipe almost to a T until I subbed water for broth and added a splash of rice vinegar. Anyhow, I was grateful for the recipe. The sauce was well balanced and we all really enjoyed this meal, kids included.
Thank you! I’ll bet it’s great the way it’s written as well, since the method is solid and the sauce is excellent.
I grabbed this recipe off the internet, wanted to make cashew chicken and read through it in the grocery store! It turned out delicious, my husband The Critic really loved it. I added broccoli, celery, and red peppers, had to scoop out a few cashews I burned and add more, and I didn’t measure ingredients exactly since I was making it for two, not four. It’s pretty forgiving though. Who knows how much better it would be if I followed the directions?
Delicious!!! I made this in a skillet and it was very messy, but worth it. I also sautéed zucchini and carrots diced small. I will make this again.
That sounds delicious!
Delicious!!! I made this in a skillet and it was very messy, but worth it. I also sautéed zucchini and carrots diced small. I will make this again.
Served to my husband, brother-in-laws and wives and they loved it!
Was fast, easy, and a hit!
I started chopping at 3:30 with the veg I like to add then pounded out my chicken breast which I buy thin cut anyways and sliced and tossed it in the cornstarch. Then I made the sauce Started frying the chicken about 5:40. Don’t know why people say this is quick?! But I will say that it was a tasty recipe. I did add crushed red pepper and a bit of sweet chili to the sauce as we like spicy chicken cashew. Will make again but is easy a 2&1/2 to 3 hour recipie. Oh I also added a tablespoon of freshly grated ginger and sliced green onions and baby corn ?
It always takes me a long time to prep all the ingredients and cook the chicken in batches too! Every once in a while it’s worth all that effort to splurge on something this good!
Ignore my comment. I just found the amount in the ingredients. I guess I had a moment of blindness,lol.
I tried this tonight and it was quick and delicious. I used chicken thighs instead of breasts because I think they don’t dry out too quickly when sauteed. I bought the thighs already skinned and de-boned—–HUGE time saver. Including making rice and a side of steamed broccoli, I had dinner on the table in less than an hour. I always make double the sauce listed on almost every recipe because we like things saucy!! Lol Thanks for sharing. I will be putting this in my meal rotation.
Hi! I made this with frozen chicken- thawed for 30 min in hot water. Cooking took 15-20 from start to finish! I’m not sure how this could possibly take 2.5-3 hours unless just by choice!
You didn’t list the amount of each ingredient?
The exact ingredient measurements are listed at the bottom of the post on the recipe card! 🙂
My husband loved how this turned out, and he’s an American-born Chinese guy. He said it tastes like something you could get at the Chinese restaurant we used to like in college. He even said I should make it for his mom next time she visits us. That’s the ultimate compliment I think! Thanks for the delicious recipe.
That IS the ultimate compliment! I’m so glad he loved them!
So simple, but so tasty. Easy to make veg, too. Subbed tofu for chicken, and it tasted delicious. I do recommend using reduced-sodium soy sauce and broth.
This was Fabulous!!! It’s the most authentic and delicious Cashew chicken ever. I did veggies on the side… then mixed them in at the end. Red, orange, green sliced bell peppers, baby corn, red and white onion.
I sprinkled sesame seeds on the final product with a few cilantro leaves. Served on brown rice. I used chicken tenderloins.
I honestly will never get take out again! It was actually better than our local Chinese restaurant that we have great be to for over 25 years. I did add a half a cup of finally diced onion and celery and sautéed it just for a minute so it was still crunchy because the hubby likes it that way. It was amazing!!
This was wonderful! The only thing I did differently was to add fresh broccoli when I added the sauce, covered it a s steamed the broccoli, then added the cashews. I will be making this again since it was so easy and delicious!
Quick and easy, very tasty! For my taste, I’ll have to double the sauce recipe.
Be careful doubling the sauce. I did that and it got very salty
a great dish, thank you, I wouldn’t have otherwise known where to start knowing how to make it, only order it