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Cashew Chicken

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

This cashew chicken, or stir-fried chicken with roasted cashews in garlic sauce, tastes just like take-out from your favorite Chinese restaurant. It’s easy to make at home. You don’t need a wok — just a large nonstick skillet — and, aside from the chicken, the only chopping involves garlic and scallions. The rest of the ingredients come out of bottles and jars. As with all stir-fries, the dish cooks quickly, so be sure to have all your ingredients prepped before you start cooking. Also, be sure not to cut the chicken pieces too small, or they will cook too quickly and overcook.

Looking for more Chinese take-out favorites to try at home? Try sweet and sour shrimp with broccoli, kung pao chicken, and beef and broccoli.

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.

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Cashew Chicken

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

Servings: 4
Total Time: 30 Minutes

Ingredients

  • ¾ cup roasted, unsalted cashews
  • ¼ cup water
  • 2 teaspoons cornstarch
  • 4 tablespoons hoisin sauce, best quality such as Kikkoman or Lee Kum Kee
  • 1 tablespoon soy sauce
  • 1½ pounds boneless, skinless chicken breasts or tenderloins, cut into 1½ inch pieces
  • ½ teaspoon salt
  • ¼ 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
  • ¼ teaspoon Asian sesame oil

Instructions

  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, Edamam.com. 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.

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Comments

  • Delicious recipe. I double the sauce. I don’t think it is enough as written

    • — Wea Girl on November 17, 2022
    • Reply
  • So delicious, do try! I used peanuts because I didn’t have cashews on hand. Used half hoisin and half oyster sauce based on another’s review. I’m skeptical of too much hoisin. I also had broccoli l, so I tossed that in before adding the rice vinegar. If you like spice add 1/4 teaspoon red pepper flakes. My belly is so satisfied. Hubby loved it!

    • — Monica Van Rickley on November 7, 2022
    • Reply
  • This was excellent! It really did taste like I got it from a great restaurant. I did 1.5 times the sauce and added broccoli and mushrooms. (Served with rice)

    • — GPB on October 23, 2022
    • Reply
  • This is good – but it’s on the sweet side. So know that it’s a different style of “cashew chicken”. For me I would use about half the amount of hoisin and add another Asian sauce like oyster.

    • — Lucy on October 5, 2022
    • Reply
  • Just fabulous!!!! I did double the sauce due to the fact I had a bit more meat that I planned! So glad I did because it is amazing!

    • — Elisabeth on September 30, 2022
    • Reply
  • This is so good. My husband and I both loved it. 5 minutes roast time for the cashews and then letting them crisp counter top was just perfect. A side of steamed broccoli was also a great suggestion by Jenn. We had egg rolls and crab Rangoon from our local Chinese restaurant with it too.

    • — Sarah on September 1, 2022
    • Reply
  • Great recipe! My first time making cashew chicken and everyone loved it!

    • — Blanche Mesteth on August 15, 2022
    • Reply
  • The Hosin sauce kills it to be honest. I would did without it next time.

    • — John on August 3, 2022
    • Reply
  • Loved the recipe! Used a bit more hoisin sauce and added a bit of sliced celery and broccoli. Used some Chinese vinegar as an accent at the end. Used my oil from my natural peanut butter for extra flavor.

    • — Polly Washington on July 12, 2022
    • Reply
  • Jennifer,
    My wife of 53+ years has never “liked” Oriental cooking. Meaning she had never tried it and would not do so. However, after being ill for a while her taste buds changed and I talked her in to trying cashew chicken that I put together using your recipe. She absolutely loves it and it has become a regular staple in my dinner rotation along with your beef and broccoli. Keep up the great work. Next will be sesame chicken. Slowly making progress.

    • — Bruce Holmes on July 10, 2022
    • Reply
  • EPIC!! Best homemade Chinese food I’ve made and I cook a lot. I want to try adding some fresh ginger next time.

    • — William on June 28, 2022
    • Reply
  • Why go out when you can cook like this? Again, another very tasty recipe. Tonight we are making her meatloaf recipe for the third time!

    • — Kmaxey9921@gmail.com on June 27, 2022
    • Reply
  • soooo gooood!!!! added extra garlic and ginger.. sauce was thick and delicious!!!

    • — molly on June 20, 2022
    • Reply
  • Added a bit extra rice vinager. Damn good.

    • — George on June 19, 2022
    • Reply
  • This is a good quick recipe, for nights you’re in a hurry but need something special. It packs a lot of flavor that Jen is SO great at doing!! Thanks, Jen!

    • — Gina Stevens on June 14, 2022
    • Reply
  • Loved it! Added some celery and peppers to increase veggies and it was still a big hit.

    • — Tracy Jimenez on June 7, 2022
    • Reply
  • It’s delicious! Great quick minute weekday night meal.

    • — Kristina on June 6, 2022
    • Reply
  • Another winner from my favorite chef…my guest told me that I could open a Chinese restaurant. Doubled the sauce, served with jasmine rice and oven roasted broccoli. SO good. Used Tsang hoisin sauce which was nice. Watermelon for dessert was a perfect ending. Jenn, you are amazing

    • — Carol J Winkelman on June 5, 2022
    • Reply
    • 💗

      • — Jenn on June 6, 2022
      • Reply
  • I make this all the time now, it’s THE BEST cashew chicken, EVER! I used to always order Cashew chicken at Asian restaurants, but now I make my own with this recipe! So much better than any restaurant I’ve been to! Thank you, Jenn! Fantastic!!!

    • — Vicki Bercot on June 2, 2022
    • Reply
  • Quick and easy. My teenage son and his friends all raved how good it was. Thanks!

    • — Stacy on May 29, 2022
    • Reply
  • Can this be done with left-over rotisserie chicken?

    • — Anne-Marie Amore on May 22, 2022
    • Reply
    • Unfortunately rotisserie chicken won’t work here – sorry!

      • — Jenn on May 23, 2022
      • Reply
  • We really enjoyed this. Added celery and doubled the sauce but still not saucy enough so will triple it next time. Will be adding this to the rotation !

    • — Farah on April 28, 2022
    • Reply
  • This was really good and easy. My husband is already planning for the next time we make it – “one of my favorite meals at home” and my toddler loved it

    • — Arch on April 7, 2022
    • Reply
  • Absolutely delicious! I made it following your recipe exactly (except for the scallions, as I didn’t have any! A keeper, for sure!

    • — Christine on April 5, 2022
    • Reply
  • What are your thoughts on making this with ground chicken? Thank you!

    • — Siobhann on March 26, 2022
    • Reply
    • Hi Siobhann, I’ve never tried this with ground chicken, but I suspect it should work.

      • — Jenn on March 28, 2022
      • Reply
  • This is so easy, and best of all, my picky, meat-averse 4 year old gobbled it up and asked if I can make it every day. Priceless!

    • — Adina on March 20, 2022
    • Reply
    • 🙂

      • — Jenn on March 21, 2022
      • Reply
  • I made your cashew chicken recipe tonight and received compliments and requests to make this dish again. Thanks Jenn!

    • — Joyce Parks on March 10, 2022
    • Reply
  • So good! A family favourite! I used PC Honey Hoisin sauce; sliced celery; shallots instead of scallions. The flavour is amazing. Love it!

    • — Jan on February 18, 2022
    • Reply
  • 😋 yummy!

    • — Esther on February 16, 2022
    • Reply
  • It made a happy Valentines Day dinner for my husband and I would make it again.

    • — Denise Pierce on February 14, 2022
    • Reply

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