Cashew Chicken

Tested & Perfected Recipes

This cashew chicken with tender stir-fried chicken and roasted cashews in garlic sauce tastes just like take-out, only better.

This dish of tender stir-fried chicken and roasted cashews in garlic sauce tastes just like take-out, only better. You don’t need a wok — just a large nonstick skillet — and, aside from the chicken, the only chopping involves some garlic and scallions. The rest comes out of bottles and jars.

The only way to mess it up is to overcook the chicken so have all your ingredients prepped before you start cooking and don’t cut the chicken pieces too small (they’ll cook too fast). You’ll be amazed how much better it feels to eat fresh, homemade Chinese food — and it won’t take you any longer to cook than it would to call it in and wait for it.

What You’ll Need To Make Cashew Chicken

cashew chicken ingredientsBe sure to use a high-quality hoisin sauce like Kikkoman or Lee Kum Kee; it makes a big difference.

How To Make Cashew Chicken

To begin, place the cashews on a baking sheet in a single layer.

how to make cashew chicken

Toast in the oven until fragrant, about 5 minutes. (They will crisp up as they cool.) Meanwhile, prepare the sauce: in a small bowl, whisk together the water, cornstarch, hoisin sauce and soy sauce. Set aside.

sauce mixtureNext, season the chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet

how to make cashew chicken

Stir-fry until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.

how to make cashew chicken

Add the remaining tablespoon vegetable oil to the skillet; then add remaining chicken, garlic and white parts of the scallions. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds.

how to make cashew chicken

Add the sauce mixture and cook, stirring frequently, until the chicken is cooked through, about 1 minute.

how to make cashew chicken

Remove from the heat. Stir in the scallion greens, cashews and sesame oil.

how to make cashew chicken

Serve with rice.

You May Also Like

Cashew Chicken

This cashew chicken with tender stir-fried chicken and roasted cashews in garlic sauce tastes just like take-out, only better.

Servings: 4
Total Time: 30 Minutes


  • 3/4 cup roasted, unsalted cashews
  • 1/4 cup water
  • 2 teaspoons cornstarch
  • 4 tablespoons hoisin sauce, best quality such as Kikkoman or Lee Kum Kee
  • 1 tablespoon soy sauce
  • 1-1/2 pounds boneless, skinless chicken breasts or tenderloins, cut into 1-1/2 inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 6 medium garlic cloves, minced
  • 8 scallions (1 bunch), white and green parts separated, each cut into 1-inch pieces
  • 2 tablespoons rice vinegar
  • 1/4 teaspoon Asian sesame oil


  1. Preheat the oven to 350°F.
  2. Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. Set aside; they will crisp up as they cool.
  3. Meanwhile, prepare the sauce: in a small bowl, whisk together the water, cornstarch, hoisin sauce, and soy sauce. Set aside.
  4. Place the chicken pieces in a large bowl. Sprinkle with the salt and pepper and toss to coat evenly.
  5. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet and stir-fry until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.
  6. Add the remaining tablespoon vegetable oil to the skillet; then add the remaining chicken, garlic and white parts of the scallions. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds.
  7. Add the sauce mixture to the chicken; cook, tossing, until the chicken is cooked through and the sauce is nicely thickened, about 1 minute. Remove from the heat. Stir in the scallion greens, cashews and sesame oil. Serve immediately.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Serving size: about 1 1/4 cups each
  • Calories: 464
  • Fat: 24 g
  • Saturated fat: 4 g
  • Carbohydrates: 19 g
  • Sugar: 7 g
  • Fiber: 2 g
  • Protein: 45 g
  • Sodium: 855 mg
  • Cholesterol: 125 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

See more recipes:

Reviews & Comments

  • I’ve made the Martha Stewart one for years and this is so much better. Easy and simple weeknight dinner.

    • — nuffers on October 21, 2020
    • Reply
  • Family loves it!

    • — Rick on October 18, 2020
    • Reply
  • I am considered a very poor cook but today I decided to surprise my wife and on my day off I made this dish. It turned out great! When my wife returned home from work she right away said something smells really good! When she tasted it she was so impressed and said it was restaurant quality! I made it with steamed broccoli and carrots and it was a tasty meal! Thanks so much Jenn! -Randall

    • — Randall L on October 5, 2020
    • Reply
  • I’ve made this at least 3 times already and I think it’s even BETTER than take-out/restaurant Cashew Chicken!! I DO like to double-up the sauce tho. And that Hoisin Sauce is a MUST in this recipe! Sooooo if you DON’T have any, I’d suggest you go buy some beforehand….pronto! Another favorite of mine, THANKS JENN!! ❤️

    • — Gigi B. on September 20, 2020
    • Reply
  • Funny enough, my kids put hoisin sauce on any meal they don’t like.
    No complaints from any of my picky eaters, it was so quiet around the dinner table as my family gobbled it down.

    • — Tan on September 20, 2020
    • Reply
  • I am a good cook, but I must say when it comes to Chinese, even when I go through all the prep work, the result is usually disappointing. I reluctantly tried the cashew chicken. Wow, it was EASY, but better yet, it was delicious. I will definitely make this again.

    • — Lorraine Young on September 20, 2020
    • Reply
  • SO GOOD! Way better than takeaway and just as fast. We also added water chestnuts and edamame and it was lovely. Thanks for a lovely little weeknight winner!

    • — Nicola Lugosch on September 11, 2020
    • Reply
  • What is hoisin sauce?

    • — Gaby M on September 10, 2020
    • Reply
    • Hi Gaby, Hoisin sauce is a thick dark sauce that has both sweet and savory flavors. It’s often used in Chinese cooking as an addition to stir fries, a glaze for meat or as dipping sauce. Hope that helps!

      • — Jenn on September 10, 2020
      • Reply
    • I made this recipe and it came out very tasty. I had a few issues but Google helped me out, store was out of rice wine, suggested Apple cider vingar. It worked great. I also could only find salted cashews, so I soaked them in water and toasted them and worked great. I made double the sauce for extra veggies and cooked them all together before it was done.

      • — Annette on September 17, 2020
      • Reply
  • Sorry to report….this was terrible! No stars. For one, that Hoisin sauce was WAY too strong…and..I cut it back to 3 Tblspns. I added 5 spice powder and finally pineapple. I would never make this again.

    • — nancy visconti on September 4, 2020
    • Reply
  • I would like to double the amount of sauce in this recipe. How would I do this and not lose the great flavor our family loves.

    • — Jean Alexander on September 4, 2020
    • Reply
    • Hi Jean, I don’t really need to do anything other than simmering the sauce just a touch longer when you add it at the end (so it can thicken up a little). Hope you enjoy!

      • — Jenn on September 10, 2020
      • Reply
  • Made this recipe recently. Loved it. Very flavourful and simple to make. Family loved it. Thank you!

    • — Mimi on August 23, 2020
    • Reply
  • Made this several times, added some vegetables, turns out great.

    • — Kelly B on August 20, 2020
    • Reply
  • Hi! I love this recipe. It’s one of the few recipes my family of six devour and it’s easy to make.

    • — Heather Beatty on August 14, 2020
    • Reply
  • I made the recipe I’m sorry but I really didnt like the flavour or taste. It was quick easy no stress no dramas to make but was not edible for my standards sorry.

    • — Gresham Cameron on August 7, 2020
    • Reply
    • First time I’ve used your site. Great instructions, very easy to follow with all the pictures. My wife loved it, I liked it. So only 4 star. It’s a keeper.

      Next time I would combine cooking the chicken at once. I have a wok that allows moving the cooked pieces to side. Will also add broccoli and celery.

      • — Barry on September 26, 2020
      • Reply
  • Absolutely fantastic. Better than any takeaway has to offer.

    Easy to do and tastes delicious.

    • — A on August 6, 2020
    • Reply
  • What a great way to use up some leftover cashews! I didn’t have hoisin sauce on hand, so found a separate recipe for it and made my own. I used rice wine instead of rice vinegar as it was what I had on hand. Absolutely delicious!

    • — Kelly on July 30, 2020
    • Reply
  • Another successful dinner, thank you. Jenn, your recipes are easy to follow and never disappoint.

    • — katarina on July 29, 2020
    • Reply
  • I’ve never eaten Cashew Chicken but I was drawn to this recipe! OMG!! So good but I can’t compare to take-out since I’ve never tried it. Easy and flavorful! I didn’t roast the cashews in the oven because it was a hot day. I roasted them on top of the stove instead. I used chicken tenders and cut into small pieces. Everything else followed to the “T” including the Hoisin sauce.

    Thanks for a delicious meal!!

    • — Wanda B. on July 27, 2020
    • Reply
  • I made this tonight, although I tweaked it a little. I forgot the onion(scallions) at the grocery store so I used onion powder instead. I had 2.5 lbs of boneless chicken thighs (cheaper) so I tripled the recipe. I added chili sauce with the garlic for a little zing, and broccoli and celery for veggies, and minced garlic instead of fresh. It turned out great. I saved it to Pinterest. It definitely will be made again.

    • — Victoria Ferrell on July 26, 2020
    • Reply
  • Thank you for the recipe. It is delicious but I think there is something lacking but I am not sure what. My husband liked it and that’s the most important thing for me.

    I cooked this dish according to the recipe.

    • — Maria on July 23, 2020
    • Reply
  • Made this recipe. I will be tweaking to add the garlic right before the chicken and double the sauce, which we loved. We made lo mein noodles instead of rice.

    • — Sandee on July 20, 2020
    • Reply
  • Thanks Jenn! Really enjoyed this. Read other reviews and added celery, carrot and doubled the sauce. Tasted great!

    • — lj on July 12, 2020
    • Reply
  • I made this tonight and we loved it! I did make quite a few changes though 🙂 It was too hot for the oven, so I toasted the cashews on the stovetop the same way I do walnuts. I didn’t have hoisin, so used stir-fry sauce and pad thai sauce (half/half). I added celery like some others mentioned for some crunch, and I only had 2 scallions so added some red onion along with the celery. I’ll have to get some hoisin and try it that way. Either way, my husband and I loved it! Thank you Jenn! It was my first recipe from your site 🙂

    • — JulieP on July 12, 2020
    • Reply
  • “Made” this tonight and not what I expected?. Could it be because I used almonds instead of cashews and had no hoisin sauce? We’ll try it again in a couple of days when I have the right ingredients!!

    • — SHARRON HUISH on July 9, 2020
    • Reply
  • I added celery and carrots to make it more like the takeout version I usually get and I doubled the sauce ingredients to account for the added veg and it was delicious! I’ve made it twice now, daughter requested the second time! For the people commenting on lack of flavor—make sure you are putting enough hoisin and Not skipping over the rice wine vinegar or sesame oil part either!

    • — Jennifer on June 6, 2020
    • Reply
  • I would like to make this recipe for my family of six so would like to double it. Should I make it in two large skillets and cook a quarter of the chicken in each to begin with?

    • — Carolyn Homer on June 5, 2020
    • Reply
    • That’s probably a good idea, just so you’re not crowding the chicken. Hope everyone enjoys! 🙂

      • — Jenn on June 6, 2020
      • Reply
    • I just used one skillet but cooked the chicken in batches. It would certainly be faster in two skillets tho!

      • — Jennifer on June 6, 2020
      • Reply
      • Either way, glad it worked out! 🙂

        • — Jenn on June 8, 2020
        • Reply
        • Absolutely DELICIOUS, and 100 times better than any take-out cashew chicken in New York City. Thanks for another winner!!

          • — Claudia on July 28, 2020
          • Reply
  • I made this tonight, it was Average, certainly not better than takeout. I felt the sauce definitely lacked flavour. Considering the effort it was disappointing. Won’t make again

    • — Dee on June 2, 2020
    • Reply
  • so delicious 😋

    • — Gabriela on June 1, 2020
    • Reply
  • Made this dish last night very yummy

    • — Michelle on May 18, 2020
    • Reply
  • This one turned out just “ok” for me. I ran into issues with the sauce, which looked nothing like the photo. Instead of the nice glossy sauce pictured, mine was cloudy and sticky. The meal tasted ok but it was dry because of the sauce issue. Good flavor but maybe something in my execution?

    • — Joanne on May 16, 2020
    • Reply
    • Hi Joanne, It sounds like maybe the sauce had too much cornstarch. Is there any chance you used 2 tablespoons instead of 2 teaspoons?

      • — Jenn on May 19, 2020
      • Reply
      • Hi Jen, thanks for your response —no I measured correctly. Love your site, anyway!

        • — Joanne on June 5, 2020
        • Reply
      • Made this yesterday and it turned out perfectly! I will be making this over and over. The recipe was so simple and easy to follow and there weren’t so many ingredients that I could get overwhelmed with. My only concern, as a very very novice recipe follower, is that it did not tell me the temp to roast the cashews at. That’s all, otherwise it was perfect.

        • — Lesley on June 11, 2020
        • Reply
        • Hi Lesley, They cook at 350°F. Glad you enjoyed!

          • — Jenn on June 12, 2020
          • Reply
        • I don’t usually post reviews, so I’m not familiar with the inconsistent and improper use of quotation marks and capitalization seen by so many reviewers, but I will do my best to get my point across without those tactics.

          I made this tonight following the recipe exactly as written. This was much better than any take out cashew chicken I have had. It is more true to the authentic dish that you would find in Asia since they don’t generally add vegetables as fillers the way they do with Americanized Chinese food. Personally, I prefer my veg as a separate dish so that I can enjoy a variety of flavors.

          My sister has been looking for an Asian style sauce to go on chicken wings, and we think this might be it. We thought the dish could use a little heat, so we’re going to try it again with a Thai chili in the sauce.

          Thank you for posting this recipe. I stumbled upon it by accident, and we thought it was outstanding.

          • — Michael on July 13, 2020
          • Reply
          • So glad you enjoyed it!

            • — Jenn on July 13, 2020
      • What cornstarch? I don’t see cornstarch listed in this recipe. Should there be 2 tsp listed and at what step would you add it?

        • — Sharon S on October 9, 2020
        • Reply
        • Hi Sharon, Did you by chance print this recipe a while ago? I tweaked it a couple of years ago (I thought the sauce needed to be thicker so I added cornstarch.) If you view/print it again, you’ll see it. Sorry for any confusion!

          • — Jenn on October 9, 2020
          • Reply
  • This was a very tasty meal- a real keeper. Thank you

    • — Gloria Reiske on May 14, 2020
    • Reply
  • Yet another delicious recipe. My entire family loved it! There wasn’t a drop left in the pan. The amount of sauce was perfect for us. I made it exactly as noted. Served with a big green salad. If I served it with broccoli as some suggested, I’d probably make 1.5 x the sauce. Thank you again Jen!

    • — Wendy B. on May 4, 2020
    • Reply
  • Ooops I bought RAW unsalted cashews! Can this still work Jenn?

    • — Gigi B on April 27, 2020
    • Reply
    • Sure, Gigi. I’d just roast them before incorporating them into the recipe. Check out some simple instructions here. Hope you enjoy! 🙂

      • — Jenn on April 28, 2020
      • Reply
  • Another great dinner! Thank you Jenn! Your recipes consistently prove to be excellent and full proof, my children and husband enjoyed greatly too! Doubled the sauce and added red pepper, served with brown rice and roasted broccoli.

    • — Jennifer T on April 23, 2020
    • Reply
  • I made this Cashew Chicken tonight and it was a hit! Everyone loved it!
    Everything was perfectly proportioned and went together smoothly, making it very tasty and worthy of 2nd’s! Yummy!
    Thank you!

    • — Vicki on April 22, 2020
    • Reply
  • Absolutely Delicious!

    • — AZ on April 21, 2020
    • Reply
  • It was Wonderful will make again. I doubled sauce recipe and it was perfect over rice.

    • — Marty on April 18, 2020
    • Reply
  • This is absolutely delicious! It is also one of the most fragrant dishes I have ever experienced.
    It was quick, easy and better than any asian take-out I could get at a restaurant. I served it with Jasmine Rice that I cooked with with more of a 1:1 water to rice ratio. I had to add a little more water at the end, but the rice had a little bite to it and I loved it.

    • — Heather on April 16, 2020
    • Reply
  • That’s not a Thai recipe. Missing ingredients. A lot.

    • — Nope on April 15, 2020
    • Reply
    • This recipe is titled: Cashew Chicken. Where do you see anything Thai about this recipe?

      • — Dawn on May 14, 2020
      • Reply
    • Your right this is not a Thai recipe because Cashew Chicken has never been a Thai recipe.

      • — Stephanie Orlando on May 15, 2020
      • Reply
  • Another hit! This was delicious! My husband complimented it over and over as we gobbled it up. Perfect amount of sauce. Thank you for making me feel like I can really cook!

    • — Hilary on April 3, 2020
    • Reply
  • Oh. My!! I sooo LOVED This recipe Jenn! It just wasn’t quite enough sauce, but I added a lil more water as it cooked. Due to the cornstarch, it just thickened that extra water right up! BUT after dinner, I thought, the rice didn’t REALLY NEED to be covered in the sauce. It’s so flavorful, a lil goes a long way! Roasting those cashews first, ALSO made a lotta difference. My husband loved it and I’m hoping he doesn’t eatUP all the leftovers…before I come back in it!
    Next time I may have to double this…

    • — Gigi B on April 3, 2020
    • Reply
  • I made this last night and we all liked it, even my ten year old, who is a picky eater. It was quick, easy and had great flavor. I served it with rice and sauteed sugar snap peas. I will definitely make this again.

    • — Kathy on March 30, 2020
    • Reply
  • Some recipes have way too many ingredients. This did not and results were amazing. It was also easy to prepare.

    • — Chris on March 4, 2020
    • Reply
  • REVIEW –

    It was delicious and easy to make, the perfect combo.

    • — Carolyn on March 4, 2020
    • Reply
  • Amazing! I made this last night for some guest and it was a huge success. My brother said it was restaurant level. 🙂 Except much healthier, right? I paired it with sticky sushi rice and boy choy with sake and sesame oil. Thanks, Jenn. I love your blog!

    • — Shira on March 1, 2020
    • Reply
  • I made this for a family dinner. My father, who is a basic meat and potatoes man was really surprised to find he enjoyed this meal. Everyone wanted seconds! Thank you Jen for another smashing recipe.

    • — Ali H on March 1, 2020
    • Reply
  • My guests and family loved this (all 9 of them!) it was easy delicious and went very well with the steamed broccoli.

    • — Sandrine king on February 25, 2020
    • Reply
  • I have made this many times and it’s always delicious but this time I made the rice and steamed broccoli. Perfect meal for a busy week night. Love your recipes Jen. You make me feel like I can cook!!

    • — Grateful Mom 😊 on February 20, 2020
    • Reply
  • All I can say is wow!!! I was a little skeptical and uneasy on how it would come out but it exceeded my expectations!! My picky boys wanted seconds my husband loved it and I loved it!!! I will be making it again next weekend. Thanks for this delicious recipe!!!

    • — Christine on February 9, 2020
    • Reply
  • Easy and tasty… you’re a kitchen goddess !
    Thank you for sharing🌷

    • — Rosalind on February 2, 2020
    • Reply
    • 💗

      • — Jenn on February 3, 2020
      • Reply
  • One of the first recipes I’ve used that I don’t need to change anything, except adding more because it goes so fast. Delicious and easy, thanks for this!

    • — Linda on January 19, 2020
    • Reply
  • I followed the recipe exactly and my husband and I think it’s delicious. We especially enjoyed the roasted cashews. So flavorful!

    • — Victoria on January 18, 2020
    • Reply
  • Very good! Love the roasting of the cashews – definitely makes for a richer flavour. I am most familiar with the Thai cashew chicken flavours but this was a nice stand alone recipe when not comparing it to that. I did add more soy as we prefer more salt to sweet.

    • — Leah on January 17, 2020
    • Reply
  • Very good! Love the roasting of the cashews – definitely makes for a richer flavour.

    • — Leah on January 17, 2020
    • Reply
    • This was delicious! My family loved it and it came together nice and quick, which I like after working all day. Thank you!!!

      • — Anne on February 5, 2020
      • Reply
  • I make this recipe regularly – it’s a family favorite at both mine and my Aunt’s house!

    • — Erika on January 3, 2020
    • Reply
    • Made this tonight and it was a huge success! My husband went back for 3rds. I added water chestnuts and used low sodium soy. We moved out to the country and have tried all the restaurants that serve chicken and cashew, none were as good as this. Thank you so much!

      • — Ann Sutphin on January 7, 2020
      • Reply
  • This recipe is the dinner trifecta, quick, easy and delicious. Thank you Jen for another amazing recipe.

    • — Alicia H on December 5, 2019
    • Reply
  • I just tried this recipe, but I think it’s rather bland and has not much to do with Thai food. I would eat take-out “Chicken Cashew” any day over making this one. It’s not bad, but it’s just not what is expected. It tastes like a westernized version that removed all the signature ingredients that are usually found in Thai food, and replaced them with Hoisin Sauce.

    • — Donar on December 1, 2019
    • Reply
    • Yeah! Snow day and home bound with my family. This recipe is AWESOME!! Thank you. Forever.

      • — Jody on December 3, 2019
      • Reply
  • Found your blog yesterday and made this last night. It was pretty good, but I did adjust to my taste.
    I found the hoisin made it quite sweet, so I would maybe back off that a bit, or experiment splitting the amount with another sauce next time (and there will be one!).
    To adjust for the sweetness, as previous reviewers suggested, I added a little heat: a few dashes of sriracha and cayenne, and maybe a 1/4 t of chili paste. We don’t eat a lot of spicy food, so I had to layer those in a bit at a time until the heat level was just enough to balance out the sweetness of the hoisin.
    With that slight adjustment, this was a really great dish.

    Other note is that I should have broken up the cashews just a bit so that there was a piece in each forkful… maybe quarter them??

    Looking forward to trying the pumpkin soup next. Very happy to have found your blog!

    • — Klutr on November 17, 2019
    • Reply
  • This sauce has way way too much hoisin in the recipe. I came looking here because I love the sauce used in every cashew chicken I’ve tried. This is not it

    • — A on October 23, 2019
    • Reply
  • Everyone raves about this meal and it’s so easy to prepare! The only changes I make are to eliminate the corn starch and to add about 8oz of sauteed mushrooms (we love shrooms!) to the pan with the sauce mixture near the end of prep.

    • — Anne on October 11, 2019
    • Reply
  • I love chinese food but was always disappointed with the food ordered from restaurants. So I’ve tried cooking my own chinese food with some mixed results but was still better than take out. Tried this recipe and it turned out exactly as advertised. It was delicious! Great with brown rice too. This definitely will be one of my goto recipes. Thank you for sharing it.

    • — Martin Davis on September 16, 2019
    • Reply
  • Is it ok to use seasoned rice vinegar or should I stick with regular?

    • — Rose on September 10, 2019
    • Reply
    • Hi Rose, It’s best to use regular. Enjoy!

      • — Jenn on September 11, 2019
      • Reply
  • Disappointed in this recipe. Followed it to the “letter”. First time I ever had a recipe from this site that wasn’t spectacular. The sauce didn’t seem to have much flavor, there wasn’t enough sauce either, too garlicky (I definitely used the right size and amount too). I wish you could revisit this and tweak it. You are the best and my “go to” for recipes. Sorry.

    • — Carol Oneill on September 8, 2019
    • Reply
  • If I want to make this dish veggie-heavy, I have a few questions: which of the ingredients in the sauce should I increase so there is enough sauce, should I steam the extra veggies first, and when do I add those veggies? Thanks!

    • — Barbara on August 20, 2019
    • Reply
    • Hi Barbara, Depending upon the quantity of veggies you are adding, I’d either make 1.5 or 2 times the sauce (the rice vinegar through sesame oil). And after stir-frying the second batch of chicken (with the garlic and scallions), I’d transfer it to the plate with the other chicken, add the vegetables to the pan and, after cooking them for a few minutes, add the chicken back and proceed with the recipe. Hope you enjoy!

      • — Jenn on August 20, 2019
      • Reply
    • The instructions above the ingredients list mention the soy sauce, but the instructions below do not. Neither section mentions the sesame oil.

      • — John M Swartz on August 26, 2019
      • Reply
      • Hi John, thanks so much for pointing that out–not sure how I missed that! I will add the mention of soy sauce to the recipe. The sesame oil, however, is mentioned in the recipe. It’s in the very last sentence of the instructions.

        • — Jenn on August 26, 2019
        • Reply
  • I was looking forward to making this Cashew chicken dish and when I tried to print it off, half of the directions were blocked off. This happened with another of your dishes a couple of days ago. Can you tell me what is happening? I love your recipes and have successfully made several of them. Also have you new book. Thank you! Sue

    • — Sue Dempsey on June 29, 2019
    • Reply
    • Sue, sorry to hear you’re having a problem with missing content when you print the recipes! I haven’t been able to duplicate the problem and haven’t gotten other complaints about it. You may want to try opening the blog using a different browser; I find that often times those odd glitches can be resolved by using a different browser. Hope that helps at least a bit!

      • — Jenn on July 2, 2019
      • Reply
  • This will be a go-to meal in our house! Followed the recipe and instructions exactly as written. Easy, delicious, and everyone loved it!

    • — Kenda on June 11, 2019
    • Reply
  • Needs more vegetables

    • — Idaho moe on June 8, 2019
    • Reply
  • Followed the recipe to the letter, including using the brands named. Sorely disappointed. Little flavor to the sauce and it was runny. It’s going to require experimentation to get the sauce to begin to taste ‘restaurant quality’ though.

    I keep trying, but I’m becoming skeptical of anyone who touts their recipe as “just like take-out, only better.”

    • — W'boro Moe on June 6, 2019
    • Reply
  • The cashew chicken was delicious and quick to prepare. We aren’t too fond of onions so I added some sliced red pepper instead. I like one of the reviewers suggestion of water chestnuts as well.
    Another great recipe from your website. I make your apple cake often.

    • — Elizabeth on May 29, 2019
    • Reply
  • This was delicious and quick. I’m slowly working through your website. This is a great week night dinner!

    • — Darlene on May 15, 2019
    • Reply
  • Hi Jenn,
    Could shrimp be a substitute for chicken in the Cashew Chicken recipe? I’m a big fan of your website and cookbook too!

    • — Sheila on May 9, 2019
    • Reply
    • Sure, Sheila, I think that will work. So glad you like the recipes! 🙂

      • — Jenn on May 10, 2019
      • Reply
  • I made the cashew chicken, the flavor was amazing! I substituted the onions with celery and water chest nuts. I will not buy this dish from a restaurant again! Thanks for the recipe.

    • — Jen Cicchini on April 12, 2019
    • Reply
  • I have now made this recipe 3 times and each time it gets better and better. My super picky kids love it (even the 4 year old who swears she doesn’t eat meat lol). My only problem is I can’t seem to get my husband to leave the toasted cashews alone before adding them to the mix :). But this is definitely a go-to weeknight meal, done in 30 minutes or less! Thanks Jenn!

    • — April on April 11, 2019
    • Reply
  • This recipe is amazing! My go to whenever we have friends over for dinner. The sauce is so flavourful. It tastes just like take-out but better. It is super simple to make. I always add red peppers and/or zuchinni for more nutrients.

    • — Diane on April 11, 2019
    • Reply
  • Well this recipe is easy and soooo delicious! Seriously the best cashew chicken I have ever made. We cook our own Chinese food because in this college town, Bloomington, IN, we haven’t found anything to compare with what we were used to in Chicago. We used the Hoisin sauce Jenn recommended and I love its flavor – the only change I will make next time is to a lower sodium soy sauce (Tamari). And I will be making this again soon.

    • — SandraPoor on March 9, 2019
    • Reply
  • This is the third recipe I have made and all three were great. Spaghetti pie,Segal burgers now cashew chicken.

    • — Matt on March 9, 2019
    • Reply
  • I have tried at least ten of Jenn’s recipes and have been blown away every single time. Her recipes seriously rock. Restaurant quality taste and easy to follow, thorough instructions. We just didn’t enjoy the taste of hoisin with this one. To be fair, I used Dynasty rather than the two brands she suggested so that was probably part of it, but it seemed like four tablespoons was excessive. I would suggest to anyone interested in this recipe to consider using half the amount of hoisin and to smell it before you add it. If you don’t like the way it smells, you probably won’t like the way it tastes.

    • — Jessica on February 24, 2019
    • Reply
  • Loved this recipe. It was easy to make and so delicious! After making it per the recipe, I played around a bit and added our personal likes to it. A little crushed red pepper, a bit of ginger and some veggies.
    This has become one of our favorites. Thanks for sharing.

    • — Lee on February 14, 2019
    • Reply
  • This was delicious! Thank you! I am not a good cook and this came out amazing, followed all of the steps and did not change anything. One thing I would recommend to basic skill level people like myself is to measure out and have all ingredients handy, because it’s all happening fast on high heat. That was some intense cooking compared to the boring stuff I usually make, but it came out so amazing. Will be checking out your other recipes.

    • — TaraD on January 1, 2019
    • Reply
  • Really nice recipe. I basically followed the script, but I like things spicy, so I added a tbsp of Schiracha, a pinch of cayenne powder, and some red pepper flakes. This did amp up the flavors very nicely for those who like it spicy. Also, I added a tbsp of Oyster sauce just because I really like the taste of Oyster sauce and always add a tbsp of that LOL I like that this recipe is so simple that it’s easy to improvise on the theme without it becoming a major project. This one’s in my rotation now. PS – like another reviewer, I always add a tbsp of corn starch to the chicken and shake it up in a bag, just to make the meat a little more tender.

    • — Larry on December 31, 2018
    • Reply
  • Family favorite, make this when the family is craving Chinese takeout, much healthier! I mix in broccoli.

    • — Taryn on December 20, 2018
    • Reply
  • Just made this for the first time, and it was really delicious! I added 1/2 of a large onion and a whole red pepper, which added a nice color to the dish. Since I was out of Jasmine rice, I used organic brown rice Pad Thai noodles instead, and liked it with them much more than I thought I would. The noodles soaked up the flavor of the sauce and was really yummy! I also made 1/2 more sauce, since I was adding more vegetables. Thank you so much for an outstanding recipe that I’m sure will become a regular meal at our home!

    • — Elaine on December 4, 2018
    • Reply
  • Another terrific recipe enjoyed by all – even our daughter who doesn’t love chicken dishes. Another keeper.

    • — LisaR on November 24, 2018
    • Reply
  • My husband is typically a picky eater (but we both love Chinese). Was hungry for something home cooked and simple and this was delicious!! His plate was clean in no time. Will be making again!!

    • — Kendra on November 19, 2018
    • Reply
  • I really wanted to love this recipe but there was just way too much garlic. It over powered the whole dish and I couldn’t taste anything else.

  • This was really delicious! Super easy, comes together quickly. My hubby and I both loved it. Another wonderful recipe. Loving your cookbook too.

  • Disappointing. Won’t be making it again

  • Can this be made the day before?

    • Sure!

      • Maybe don’t add the cashews til the day you serve. Sometimes they lose their crunch.

        • — SandraPoor on March 7, 2019
        • Reply
  • This was so good, my husband wants it again tonight!! Wow!! Thank you! I added some fresh grated ginger, 1/2 teaspoon of chili garlic paste, and some snow peas! Outstanding!!! I have just subscribed to your blog hoping to find more recipes! Thank you!

  • This was an outstanding dish! I made it last night and it was GREAT! My husband is a picky eater and he enjoyed it. The chicken was tender and the sauce was delicious. Will be making this one again…soon!

  • I made this for dinner tonight. Easy and delicious. Better than any restaurant Cashew Chicken I’ve ever had.

  • My family really enjoyed this recipe and I enjoyed that I could put a healthy, delicious meal on the table in fairly short order. The flavors are great as is. Next time I may try adding some ginger and a small amount of red pepper flakes. I served this over rice and added steamed broccoli to the bowl. Thank you, Jenn!

  • This is a family favorite! I add broccoli and a little more spice.

  • This turned out great and everyone loved it. I used a chicken thighs and although doing so added prep time to trim, it was worth it.

  • This dish was so easy to make, delicious and will be added to our regular rotation of dinner meals!!!

  • I love this dish – it’s in heavy rotation at my house. Love that it comes together quickly, perfect for an easy weeknight meal. Thanks for a delicious recipe!

  • Fantastic recipe! Really tasty and easy to make…my husband said it was like in a restaurant. Thank you!

  • This is my favorite. I make it all the time for my children and their families. I make a double batch and freeze one batch omitting the nuts. I add them when I reheat this chicken

  • Excellent recipe. I usually coat my chicken in corn or potato starch before stir frying. A TBS of the starch in a plastic bag, add the chicken and shake it until lightly covered, then stir fried will make the chicken softer and more succulent.

    • Thanks!

  • We have made this many many weeknights. Easy and delicious!

  • I made this tonight after trying several other, unsuccessful recipes. I love cashew chicken, but when I order it out it is mostly celery (yuck), green peppers (yuck) and baby corn (double yuck). And there are like 5 cashews. This was DELICIOUS!! I followed the recipe exactly and found the hoisin sauce on Amazon. Thanks for sharing this amazing recipe!

  • Dee-licious! I made this and froze in individual portions for my son who had a broken wrist and couldn’t cook. Froze beautifully. I toasted raw cashews and kept them separate from the frozen portions to add when served so they wouldn’t get soft. I also added a tin of sliced water chestnuts (nice crunch) and the 2nd time I made it, I also added zucchini chunks (it’s summer and I had a few zucch’s I wanted to use). One thing I liked about it was it tasted like real Chinese restaurant chicken to us. Also, I used boneless thighs and served over farro instead of rice- just my son’s preference. Super easy and this will be definitely be in the regular cycle of menus for the family.

  • I stumbled upon this recipe and it looks delicious! I have raw cashews on hand, but not roasted. Are they ok to use in this recipe? Should I toast them longer in the oven? Thanks!

    • Yes, I would toast them longer until they are fragrant and golden.

  • I have made this recipe a dozen times. I do make extra sauce only because my family likes a little extra to drizzle over rice. But this recipe is definitely delicious and tastes way better than any take out!

  • Can I use any other kind of vinegar besides rice vinegar

    • Hi Bret, Cider vinegar would work here also. Enjoy!

  • This is a straightforward and delicious recipe. Turned out great and the family really enjoyed it.

    Like some of the other reviewers, I added corn starch with the water to thicken the sauce.

  • Absolutely love this dish! I’ve been making it every couple of weeks and the family eats it up each time. My family loves spicy food, so I’ve been adding a little cayenne pepper to the salt and pepper with the chicken and some crushed red pepper with all the liquid ingredients. I’ve also used a little corn starch and water to turn the liquid into a rich, silky sauce. I add some steamed veggies to make sure the kids are eating something healthy. Makes a great 1 pot dinner in 30 minutes.

  • Made last night, we loved it! I did add about 1/4 cup chopped celery and carrot each that I softened in the microwave just because I had them. I used the Kilimanjaro Housin Sauce. My husband had to pick up in St. Louis because I couldn’t find it in our rural area. It was worth it. The is our recipe from now on. I don’t believe I could eat take out cashew chicken now.

  • Would this work with cashews that are already salted?

    • That would be fine, but I’d suggest reducing the added salt to about 1/4 tsp. Hope you enjoy!

  • Wow! Delighted with this very tasty dish, so easy to make.

  • Deeeeeee-lish! Will definitely make again and don’t think I will change a thing.

  • This recipe is fantastic! Quick and easy. I’ll be adding this into our regular meal rotation.

  • Getting some of the ingredients was kinda pricey because I had none of it on hand. But not to worry because I just made this and O M G….I added a few more veggies like celery and carrot. Will definitely make again ! YUM

  • Made this tonight and even my toddler cleared his plate and wanted seconds. I will for sure make this again! Thank you

  • Thanks Jenn, for another wonderful recipe. My very picky family loved this dish and they aren’t very fond of Asian food. Keep up the great recipes!!!

    • — Anne from West Chester, PA
    • Reply
  • how many calories in this recipe

    • Hi Pam, each serving of the chicken has 464 calories. I’ve added all of the nutritional information to the recipe if you want to take a peek.

      • Maybe I missed this, but how many servings does this make so I know how large of a serving I can eat for nutritional content purposes?

        • There are 4 servings and each serving should be approximately 1 1/4 cups.

  • What would be best to use to add some kick/heat to the Cashew Chicken? We usually order “Heat Level 3-4” from the restaurant. Thanks!

    • Hi Kim, you could easily serve this with some crushed red pepper flakes or add some chili paste, such as sambal oelek. Hope you enjoy!

  • Delicious! Reminiscent of Chinese take-out but fresher and much more flavorful. The kids loved it too. The side of steamed broccoli made it a perfect meal.

  • Delicious! Finally, a meal the whole family agreed on hah! I served on lettuce wraps for me and with rice for the kids and hubby.

  • Hi Jen, planning on making this tonight. 2 Qs – I don’t have scallions on hand, do you think shallots, pickled red onion, or regular white onion would substitute? Also instead of white rice am thinking of making your fried cauliflower rice (again, no scallions). Think the combo will work?

    • Hi Donna, You could get away shallots or white onion here if you saute them a bit first. And I think this would be good served with the cauliflower fried rice. Hope you enjoy!

  • This was so delicious! What a great recipe! I always order cashew nut chicken from my local Thai restaurant, but this is even better! yummmmmy!

  • Jenn, can hardly wait to make this, but my gentleman friend is not a white meat eater. I will use thighs instead…what will the cooking time? Thanks, Carol

    • Hi Carol, I’d double the cook time. Hope you both enjoy it!

  • My family and I loved this. I decided to add mushrooms and broccoli just because I wanted more veggies for my guys. I also doubled the sauce. I’m so glad I did because the flavor of the sauce is amazing!

  • Followed the recipe exactly. Even the kids enjoyed it!

  • I am so glad I happened upon this recipe. Great flavor, speed, and simplicity make this a winner. Thank you!

  • Just like every other recipe of Jenn’s, this was absolutely delicious. Can’t wait for the cookbook!

  • This was delicious! Boyfriend approved. We didn’t have white rice at the time, but had sugar snap peas with it. A healthy alternative and they went nicely with the dish!

  • I want to try this, but have a question…why is 1/2 of the chicken browned before adding additional ingredients, and then the second 1/2 browned with them?

    • Hi Danielle, The chicken is cooked in two batches so as not to crowd the pan. If you were to add it all at once, the chicken would steam instead of sear.

      • Thanks! It worked out great 🙂

  • Loved this recipe, super simple and very tasty! My go too for cashew chicken. Thanks bunches! ?

    • OMG! I made this tonight and it rocks. We make a lot of stir frys and this one is going on the short list. Super easy and so much better than any Cashew Chicken I’ve had at a restaurant. Fantastic combination of flavors.

      You have so spoiled me again. I already can’t bear any Caesar Salad dressing but yours. Now, I have to add Cashew Chicken to my list.

  • I have made this several times over the past couple years and loved it. However, our family has since become vegan. I was craving the taste of this dish and had a brilliant idea – TOFU! I simply warmed cubes of super firm tofu in a skillet and added it to the sauce to simmer. Such a wonderful vegan swap for this tasty recipe!

  • I made this for dinner last night and it turned out wonderfully. I used chicken thighs just because that’s what I had on hand, but otherwise followed the directions exactly. Super quick, easy and delicious! Anyone who had flavor issues possibly didn’t allow the vinegar to evaporate? Or didn’t use quality products? Don’t know, but I loved it. It will definitely be in the rotation regularly for weeknight meals.

  • Hi Jenn, I’m excited to try this recipe tonight, and I have a simple side-related question: You suggest steamed broccoli as an accompaniment, which I love, but I’m curious about how you season it. I often add shredded cheese to steamed broccoli, but I’m a bit tired of it, and I don’t think it would be a great pairing with the cashew chicken. I would love your suggestions for making steamed broccoli more interesting. Thank you in advance!

    • Hi Jenn, you can keep the seasoning for the broccoli really simple– maybe tossed with a little olive oil, salt and pepper. If you wanted to stick with the Asian bent of this dish, you could use just a tiny bit of sesame oil, soy sauce and/or sesame seeds.

  • I love this recipe!! It is so easy and I like easy.

  • Made this last night for dinner. Quick and easy and good!?

  • Made tonight and loved! Only change was I would double the sauce – perhaps I used more chicken than recipe called for (about 6 med chicken breasts). I also added well-done sauteed onions and next time will add waterchestnuts. Really good, easy dish to make!

  • Made this for my partner and a friend we had over for dinner. Used tofu instead of chicken, and slightly less vinegar than called for. This was so good, we all loved it and will make this again!

  • This was hands down the best Cashew Chicken I have ever eaten…..period. It was easy to make and turned out perfect. I’ve tried making several Asian dishes over the past few years and this was definitely a winner. The whole family loved it! Thanks for the great recipe.

  • It was just ok. Ive had better take out. The best part was how easy it was.

  • Don’t know what could’ve gone wrong as I followed all of the directions, but this was just awful. It made my house smell pretty bad and it tastes nothing like local take out! Maybe living in an urban area gives me high expectations for takeout…

    • Rose, I’m so sorry it didn’t turn out as you expected!

    • Given how many 5’s this recipe gets I can’t imagine why this didn’t turn out for Rose. I just made this for extended family and they raved about it. I guess everyone has different taste buds. 🙂

    • Did you use rice vinegar and dark sesame oil? Those two ingredients can not be changed and will completely ruin your dish of if not used.

  • Love this recipe! Can you tell me which ingredients you double for more sauce? I doubled the vinegar, along with the other sauce ingredients but I think that changed the taste. I am wondering if I should have skipped the extra vinegar. Thanks.

    • Anne, while I may have done the same thing if doubling the recipe, if you found it to too vinegary in flavor, I wouldn’t double that ingredient– maybe use 3 Tbsp. of the vinegar instead of 4.

  • Another excellent dish! Better than take out – we love this and will be made again. Jenn, keeping to the Chinese theme, do you have a recipe for black bean sauce? Thanks again and again for these amazing and easy recipes.

    • Glad you liked it Janet. I don’t currently have a black bean sauce recipe. If I don’t have a particular recipe, I will often suggest one from another site but, in this case, I didn’t see one that I loved– sorry!

  • Tried this and there was not enough sauce. I notice others sugest doubling the sauce, so I agree with that. I wonder if you could use other meat? Or maybe even ground meat?

    • I think you could get away with using sliced beef like flank steak. Not certain about ground beef, but if you try it, let me know how it turns out!

  • This was delicious! Even a picky eater said so, for once the whole family truly enjoyed a meal. I will definitely make this again! I made it with a fried rice recipe from another blog (gimme some oven) it was a great dinner! I love every recipe I have tried on this site which is saying alot! Thanks for the wonderful recipes Jenn.

  • This is one of my favorite dinners. Is there a way to adapt the recipe for a slow cooker?

  • I made this dish tonight and it was very good. I will definitely make it again but personally I think it needs some more scallions. I will add more for next time. Other than that, it was easy and very tasty.

  • Hi Jen! Can I use low sodium soy? I always get nervous about using full-sodium because you can’t undo the salt level. Just bought everything for this and plan to make this week! Thank you! Ps please keep adding recipes– I’m close to trying almost every single dinner recipe on your site!

    • Hi Erin, Yes, low sodium will work just fine; you can always add more or a pinch of salt if necessary. And promise to keep adding recipes 🙂

  • This is our favorite recipe! I have three finicky children, and each one asks for this by name! Thanks for the recipe….and reason NOT to go to the Chinese food place!

  • Yum! I came across this recipe about 6 months ago and have been making it regularly since. My partner is always requesting this meal!

  • Another out of this world recipe! I love Chinese food – but hate how dry I feel after eating it at our local restaurant. This is delicious! And, you are right – you feel great after eating it. My family loves it and it is now in my regular rotation. This is an easy weeknight dinner for my busy family. I have made it with chicken thighs and breasts – both turned out well. Like some of the other reviewers, I double the sauce to have enough to cover a hearty bowl of rice. Thank you!

  • Growing up ‘Cashew Chicken’ at the local Mandarin restaurant was at least a monthly occasion. Also my favorite one. I have made this twice and both times it was better than any restaurant. As a matter of fact I’m making it tonight to show off for some friends. Thank you for a great, easy recipe that takes me back to a wonderful time in my life.

  • This recipe is fantastic!! I did add zucchini, mushrooms, water chestnuts and red pepper flakes for a kick. Also doubled sauce. Would highly recommend.

  • Such an easy dinner to prepare and is full of flavor. I had a zucchini, so I diced it up and added with the second round of chicken. Best part of this dish was I had leftovers and when I reheated it at work, I had several people comment on how good it smelled and wondered where I got this meal.

  • Wow! I never leave reviews; your cashew chicken recipe has ‘forced’ me to comment. :O) This was so delicious! Recently, for the first time in years, I ate some cashew chicken at a local chinese restaurant. This recipe just blew the restaurant offering out of the water. Thank you so much for sharing, Jennifer.

  • What a great looking recipe! For those who need to eat wheat- or gluten-free, it could be made with Wok Mei hoisin sauce and gluten-free soy or tamari.

    • Thanks for the info on Wok Mei hoisin sauce. I use Tamari regularly, but didnt have a gluten free alternative for hoisin!
      Looking forward to trying this recipe!

      • — Doreen M Sanders
      • Reply
  • YUM! did recipe as is… only added more veggies. YUM!

  • I forgot to rate this recipe… Plus a few more stars!

  • This recipe is AWESOME! I have made it twice this week! I am redeemed in the eyes of my sons! Will continue to follow you!

  • So easy and delicious! I added water chestnuts and broccoli, and served it with brown rice. Thanks for the great recipe!

  • Super excited about this recipe! Can I substitute coconut aminos for soy sauce?

    • Hi Janette, I’ve never tried that product but it should work.

  • Best Cashew Chicken recipe!!!! I would make a little more sauce next time, especially since I added water chestnuts. So yummy!! Thanks for the great recipe!

  • I made this dish a couple of weeks ago. I followed the directions exactly. I used sliced cashews instead of whole ones. My husband and I absolutely loved this dish. I served it with white rice and homemade crab rangoons. Delicious!!!

  • Great recipe; thanks so much for sharing this. Two thumbs up from my husband, not only because he LOVED the dish but also because there was only 1 pan to wash!

  • This dish is beautiful! I don’t even like cashews but I loved this dish!! Amazing!!

  • This is the second recipe I have tried from this website and it was another hit with my family. Everyone loved it, even my 4-year-old. I paired it with Rachel Ray’s lo mein.

  • Spicy. Nothing like what I thought it would be. Nothing like anywhere I have had this

    • How was it spicy? Doesn’t make any sense since there’s no spicy ingredient in it…

  • Love this recipe!! Easy and fast to make and it’s delicious. Please add more homemade Chinese food recipes. Love your website, all the recipes I’ ve tried work perfectly. Thanks for sharing 🙂
    Greetings from Calgary

  • Made this dish last night and it was AMAZING!! I don’t usually like Cashew chicken but I tried it because I read the reviews and Im so glad I did… will be making this again!

  • Such a simple set of ingredients for such a great tasting dish. So much better that I’ve ever had at any chinese restaurant!

  • New Year’s Eve is always Chinese food and this recipe sounded great. By far it was the best cashew chicken I have ever eaten. It is 10 times better than a restaurant. Thank you for making our celebration a success.

  • Excellent!! I’ve been hunting the Internet for Chinese and Thai recipes for 6 mos and I have been severely disappointed. This recipe I’m keeping!!! It’s scrumptious!!! Thank you – send more!

  • Wonderful! The only change I made was to add water chestnuts. Jenn, your recipe is fantastic! I only wish there was a little bit more sauce. If I want to make more sauce, should I just double the rice vinegar and let it evaporate and then double the hoisin, soy sauce, water and sesame oil?
    Thank you!

    • Yes, that should do it, Michele. Please let me know how it turns out.

  • I have made this several times for my family. I have 2 young kids and they love it!! I have given to several friends and they have said it was a success in their home too!

  • Made this dish last night for dinner. Wonderful flavor and so easy! This is a keeper.

  • I made this with tofu instead of chicken and added a few more veggies. It was very delicious-definitely restaurant quality!!
    Thank you for sharing!

  • I have tried numerous Cashew Chicken recipes but this one is by far the best! Thank you for sharing it.

  • SO GOOD! And so fast and easy. Great recipe! Thanks!

  • Love this quick dish. Usually when I stir fry it’s just playing it by ear. . .throw it all in, stir and serve.
    This recipe shows me that order matters. (ie, working the chicken in batches, letting the vinegar cook off before the hoisen/soy sauce, etc).

    I’ve added this recipe to muscle memory so I can pull it together quickly. In addition to the salt and pepper for seasoning the chicken, I sprinkled some corn starch in to coat it as well. I like how it gives it more texture, and browning. I serve it in a bowl, over rice, with edamame squeezed out of the pods on top. Dash of sriracha for a lil spice, and it’s become a favorite –into the rotation!
    PS. This is the first main dish I’ve tried from the site, but I also have enjoyed the chai-spiced banana bread, the black bean and corn salad with chipotle/honey vinaigrette, an the strawberry and orange salad with citrus syrup and mint!

  • I love this recipe! I added vegetables (broccoli, sliced carrots, peppers, mushrooms and onions) to it so it was a “complete” meal (nutritionally speaking). Will add this recipe to rotation!

  • This is a handy recipe to have when there’s not much in the fridge to whip up a meal: it’s quick and easy to make, and there’s so few ingredients required to make it. My toddler kids and husband really like this dish, and also makes for a great leftover lunch as well.
    I find the sauce is a little on the thin side, so I add some potato starch dissolved in water to thicken the sauce a little, and also decrease the amount of water that’s called for in the recipe.

  • Something is definitely not right with the sauce on this Cashew Chicken recipe. I eat Thai food all the time and was expecting something similar to Thai Cashew Chicken but the sauce was way too sweet and cloying.

  • Please tell me where and how to locate your other recipes. If all are great as this Chinese stir fry one then your other recipes are a must for me. I am 80 yrs old and still enjoy finding new recipes.
    Thank you for your help.
    Regards, Dorthy

  • This is on my menu for this week!!! Could you make extra and freeze it?

    • Hi Mandy, I hope you enjoy the chicken. To be honest, I’ve never tried freezing it but I think it’s probably best made fresh.

  • Maybe it was the hoisin sauce that I used (Dynasty — I couldn’t find the recommended ones), but something was off with the sauce.

    • Hi Adora, I think you’re correct…hoisin sauce has a very powerful flavor and it’s important to use a good one. I have not had great results with the Dynasty brand.

    • I have a brand of Hoisin sauce called K.A.M.E from an organic foods store. I hope this works because I cannot buy the brand suggested. I dont know its quality, all I know is its expensive.

  • This recipe was amazing! So tasty! My husband and I are fighting over who gets the leftovers for lunch. I will be making this again!

  • I just made it…Delicious & so easy to prepare!

  • Fabulous! Just the right amount of sweet and spicy. Thanks for your great site and recipes:)

  • I have made this dish many times and each time tastes better than the last. I use chicken tenders and throw in a few extra cashews, delicious!

  • Will definately be adding this dinner rotation. So easy and quick! We loved it!

  • This is my first time at your site – my wife came across this recipe on Metrocurean and I made it for dinner tonight (Jan 2013 – nearly 2 years after the recipe’s debut!).

    The dish was spectacular and came together very easily. I followed it to the letter. Thank you so much.

    I really must applaud the fact that not only did you create a stir-fry without the use of ginger (which is not missed here), but you also didn’t call for dry sherry, which for some reason a lot of stir fry recipes ask for. I don’t know why this is, considering a decent bottle of dry sherry costs $20 in the MD area, and recipes only call for a Tablespoon at most. I’m appreciative of the fact that you found a way around this. The flavor was wonderful.

    Many thanks! Looking forward to trying your other recipes.

    • — MD Pastry Chef wannabe
    • Reply
  • came out a lot better than I thought. Usually when you make your own Chinese food( or when I do) it is never close to what you get at a restaurant. This came out very good.

  • Made this tonight. It was delicious & light. I will definitely repeat but will double the entire recipe.

  • looking for further recipes – these look wonderful.

  • Made this tonight…. delicious! Thank you for the recipe. I had to use Dynasty Hoisen Sauce because I can’t have gluten. Thanks!

  • Made tonight for the first time. Delicious and kid approved!

  • Great base recipe. I thought the sauce needed more punch so I ended up adding a bit more soy sauce to taste.

  • Great recipe! My 2 and 4 year old love it! It goes great with basmati or jasmine rice and crip tender steamed brocolli.

  • Tastes just like takeout, only better!

  • We love Asian food… never thought it could be so quick & easy to make at home! Thumbs up!!

  • I always prided myself on my own stir fry recipe but this trumps mine. The recipe items are always available in my pantry.

  • Made this for the first time today. Very easy and good. For some reason mine came out a little sweet. Wondering what caused that so I can avoid it next time. The only hoisin sauce I found was Dynasty brand so I’m guessing that may be it?

    • Hi Jenny, Hoisin sauce is a little sweet to begin with but there is a big difference between the different brands. I definitely prefer Kikkoman or Lee Kum Kee.

  • Oh ya – this is good. So full of complex and tangy flavors. I even made a mistake when adding the ingredients to the chicken – I added them all at once (oops – too busy multi-tasking) – And even then my whole family loved it!!! Thank you. (I served your “Big Italian Salad on the side, too – EXCELLENT).

  • This chicken dish was absolutely delicious! The technique for cooking the chicken was easy and the chicken came out perfect– the best. Will definitely use the technique and make this recipe again. Thank you!

  • Seriously, every recipe I’ve made from your blog has been delicious, and this was no exception. A perfect blend of flavors!

  • My family loves Chinese food and the Cashew Chicken recipe looks and sounds delicious. Will be making this in the near future.

  • I loved the look of this dish so very much that I went and bought all of the fabulous ingredients and spent a happy time in the kitchen putting it all together. We spent an even happier time at the dining room table eating it! It rivals PF Changs, and I have plenty of the bottled sauces to make more!! Also – I’m gluten intolerant and was able to get gluten free Soy Sauce and Hoisen sauce and the recipe was still perfect!

  • This tastes just like an authentic chinese recipe! Being that I’m 2nd generation chinese, I’m not well versed in chinese cooking, but thanks to your blog and recipes, I can practice cooking chinese food! My asian family/friends ate it all up!

  • I love this recipe because it truly jazzes up boring, ol’ chicken. The cashews are crunchy and the sauce is tangy. I threw a crown of blanched broccoli in about 3 minutes before it was completely finished just to add a little more greenery to the dish.

  • This is perfect for a quick weeknight meal, especially since I usually have most of the ingredients on hand. Another winning recipe!

  • I’ve made your cashew chicken several times, my whole family loves it! I love the toasted nutty flavor once it’s all cooked! Yum! The flavors all blend wonderfully….and my picky toddler even gobbled up some! Thanks!

  • My family loves this recipe! We love Chinese and now I finally have a recipe to make at home that rivals our favorite restaurant!! Thank you Once Upon a Chef!!

  • I made this today, I added celery and water chestnuts for extra crunch. Delicious!!

  • I love your web site. I made this cashew chicken. It was great. My kids even ate it. Since my husband and I love spicy I added some chopped up jalapeno. We are trying to cut calories so we put it over shredded cabbage instead of rice. I sauteed the cabbage in the cashew chicken for a couple minutes and it was great this way too!

  • I made this tonight and it was scrumptious! I put in half breasts half thighs, and my family favored the thighs (although less healthy). I also added 1/4 teaspoon of crushed red pepper flakes to give it a little kick. I love that it was tasty but wasn’t oily like most Chinese takeouts are. Thanks again for another winner!

  • That’s correct, Charlene. Hope you enjoy it!

  • Just to be clear, you don’t start with raw cashews? Thanks.

    • What is wrong with raw cashews

  • Hi Mary,

    I actually have tried the Whole Foods brand and did not like it in this recipe. Definitely go with one of the others…it makes a huge difference. Hope that helps!

  • This looks delicious, looking forward to trying it. I typically buy Whole Food’s 365 Organic Hoisin Sauce. Have you tried this one and if so do you think it is as good as the ones you mentioned?

  • Made this for dinner last night and my family loved it so much that they fought over the last of the sauce! I omitted the cashews due to allergies, and no one missed them at all. It was so delicious – thank you!!!

  • This is a winner! Made it tonight for the first time and it was a million times tastier than take out! Easy to make and so delicious. Thank you for giving me another great dinner idea!

  • This was delicious, very tasty with brown rice and broccoli! I didn’t have sesame oil, but otherwise followed the recipe exactly. A new family favorite.

  • This was such a yummy and easy recipe to make….the whole family loved it!! Thanks for sharing…..

  • So easy to make and everyone enjoyed this as a quick dinner before heading out to a baseball game!! Thanks for sharing.

  • Made this last night, another big hit! Who needs take-out?!


  • This was a great recipe! My husband and I both loved it, and it was really simple.

  • i’m throwing away my other cashew chicken recipe. this is hands down the best. so pungent and flavorful! remember all those trips to szechwan palace? 🙂

  • This looks delicious! I’ll definitely be trying it soon. You have a beautiful blog. I look forward to exploring it more.

  • This looks great! Despite the long ingredient list it seems pretty simple. Thanks for sharing. 🙂

  • My husband would not be considered a fan of Chinese food but he loved this dish. I made it last night and he said it was a definite “repeat”. He has loved everything I have made from your site! Thank you!

  • Wow, I think this recipe is really delicious,…the picture look mouth watering dish yummy.

  • I like a pantry stocked with some of these Chinese sauces and oils…essentials for good Chinese food 🙂

  • I have been on an Asian kick lately..this looks wonderous!

  • AMAZING meal! My husband who is a very finicky eater has eaten all of the meals I have made from your blog. This one he ate up the quickest!!!!

  • ooo, Jen….THIS LOOKS sooo good.I keep a notebook with all my favorite sites and recipes I want to try from each. Your page is getting big! 🙂

  • Looks great…Tried your Oatmeal cookies last night and this looks like another winner…..

    • Tried it. No thank you.

      • — Anna on November 25, 2019
      • Reply
  • This looks WONDERFUL!! I’m of Asian decent, but have never really tackled the “american” favorites beyond beef and broccoli stir-fry. My family will be so ecstatic, thanks so much for this wonderful recipe, will be trying it son!

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.