Cashew Chicken

Tested & Perfected Recipes

cashew chicken

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). Also, be sure to use a high-quality hoisin sauce like Kikkoman or Lee Kum Kee.  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.

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.)

how to make cashew chicken

Next, 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 and 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 hoisin sauce, soy sauce and water; cook, tossing, 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.

how to make cashew chicken

 

My Recipe Videos

Cashew Chicken

Servings: 4
Total Time: 30 Minutes

Ingredients

  • 3/4 cup roasted, unsalted cashews
  • 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
  • 4 tablespoons hoisin sauce, best quality such as Kikkoman or Lee Kum Kee (use gluten-free if needed)
  • 1 tablespoon soy sauce (use gluten-free if needed)
  • 1/4 cup water
  • 1/4 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. (They will crisp up as they cool.)
  3. Place the chicken pieces in a large bowl. Sprinkle with salt and pepper and toss to coat evenly.
  4. 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 (stir as you cook) until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.
  5. 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.
  6. Add the hoisin sauce, soy sauce and water; cook, tossing, until the chicken is cooked through, 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.

Reviews & Comments

  • 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.

    • — Karen on September 13, 2018
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  • This was really delicious! Super easy, comes together quickly. My hubby and I both loved it. Another wonderful recipe. Loving your cookbook too.

    • — Daniella on August 29, 2018
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  • Disappointing. Won’t be making it again

    • — Matt on August 27, 2018
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  • Can this be made the day before?

    • — Carol Lamond on May 30, 2018
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    • Sure!

      • — Jenn on May 30, 2018
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  • 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!

    • — Jordana Allen on May 25, 2018
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  • 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!

    • — Michele Cropper on May 8, 2018
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  • I made this for dinner tonight. Easy and delicious. Better than any restaurant Cashew Chicken I’ve ever had.

    • — Audrey on March 27, 2018
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  • 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!

    • — Mary on March 7, 2018
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  • This is a family favorite! I add broccoli and a little more spice.

    • — Jessica on March 2, 2018
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  • 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.

    • — Mark on March 1, 2018
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  • This dish was so easy to make, delicious and will be added to our regular rotation of dinner meals!!!

    • — DCook on February 25, 2018
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  • 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!

    • — Kelly S on January 26, 2018
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  • Fantastic recipe! Really tasty and easy to make…my husband said it was like in a restaurant. Thank you!

    • — Mags on January 18, 2018
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  • Hello – did this recipe had cornstarch in it before? Not sure if I’m thinking of the wrong recipe or there’s been a change from the last time I made it!

    • — Karen on January 5, 2018
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    • Hi Karen, I think you must be thinking of another recipe as this one has never had cornstarch. (It’s worth trying, though :))

      • — Jenn on January 6, 2018
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  • 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

    • — pat dyckes on December 4, 2017
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  • 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.

    • — Barbara on November 30, 2017
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    • Thanks!

      • — Beverly Yates on April 8, 2018
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  • We have made this many many weeknights. Easy and delicious!

    • — MP on November 21, 2017
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  • 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!

    • — Lisa Bowen on September 16, 2017
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  • 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.

    • — Amy on September 15, 2017
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  • 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!

    • — Yumi on August 16, 2017
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    • Yes, I would toast them longer until they are fragrant and golden.

      • — Jenn on August 17, 2017
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  • 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!

    • — Jennifer Ice on August 12, 2017
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  • Can I use any other kind of vinegar besides rice vinegar

    • — Bret on August 8, 2017
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    • Hi Bret, Cider vinegar would work here also. Enjoy!

      • — Jenn on August 9, 2017
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  • 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.

    • — Art Supsiri on July 31, 2017
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  • 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.

    • — Matt on July 23, 2017
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  • 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.

    • — Kathy Gimbet on July 23, 2017
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  • Would this work with cashews that are already salted?

    • — Kenna on July 10, 2017
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    • That would be fine, but I’d suggest reducing the added salt to about 1/4 tsp. Hope you enjoy!

      • — Jenn on July 11, 2017
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  • Wow! Delighted with this very tasty dish, so easy to make.

    • — Amanda H on June 23, 2017
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  • Deeeeeee-lish! Will definitely make again and don’t think I will change a thing.

    • — Marnie R on May 15, 2017
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  • This recipe is fantastic! Quick and easy. I’ll be adding this into our regular meal rotation.

    • — Jason Lux on April 2, 2017
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  • 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

    • — Renee on March 26, 2017
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  • Made this tonight and even my toddler cleared his plate and wanted seconds. I will for sure make this again! Thank you

    • — Tara on February 9, 2017
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  • 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 on January 22, 2017
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  • how many calories in this recipe

    • — Pam on January 22, 2017
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    • 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.

      • — Jenn on January 22, 2017
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      • 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?

        • — Jessica on April 1, 2017
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        • There are 4 servings and each serving should be approximately 1 1/4 cups.

          • — Jenn on April 2, 2017
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  • 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!

    • — Kim Soto on January 16, 2017
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    • 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!

      • — Jenn on January 17, 2017
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  • 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.

    • — RZH on January 12, 2017
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  • 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.

    • — Whitney on January 6, 2017
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  • 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?

    • — donna on January 4, 2017
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    • 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!

      • — Jenn on January 4, 2017
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  • 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!

    • — Mary C on December 15, 2016
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  • 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

    • — Carol on December 8, 2016
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    • Hi Carol, I’d double the cook time. Hope you both enjoy it!

      • — Jenn on December 9, 2016
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  • 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!

    • — Loretta G on December 1, 2016
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  • Followed the recipe exactly. Even the kids enjoyed it!

    • — Amy McConaghie on December 1, 2016
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  • I am so glad I happened upon this recipe. Great flavor, speed, and simplicity make this a winner. Thank you!

    • — Andi L on November 16, 2016
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  • Just like every other recipe of Jenn’s, this was absolutely delicious. Can’t wait for the cookbook!

    • — Barb on September 17, 2016
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  • 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!

    • — Danielle on September 6, 2016
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  • 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?

    • — Danielle on August 22, 2016
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    • 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.

      • — Jenn on August 23, 2016
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      • Thanks! It worked out great 🙂

        • — Danielle on September 6, 2016
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  • Loved this recipe, super simple and very tasty! My go too for cashew chicken. Thanks bunches! ?

    • — Sharlene on July 27, 2016
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    • 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.

      • — Norma S on February 28, 2018
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  • 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.

    • — Tiera on April 20, 2016
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  • 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!

    • — Jenn V. on March 30, 2016
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    • 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.

      • — Jenn on March 31, 2016
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  • I love this recipe!! It is so easy and I like easy.

    • — Carolyn on March 8, 2016
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  • Made this last night for dinner. Quick and easy and good!?

    • — SandraM on March 3, 2016
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  • 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!

    • — Lori on February 24, 2016
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  • 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!

    • — Q on February 19, 2016
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  • 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.

    • — Charlotte Bue on February 17, 2016
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  • It was just ok. Ive had better take out. The best part was how easy it was.

    • — Michelle on February 2, 2016
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  • 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 on January 23, 2016
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    • Rose, I’m so sorry it didn’t turn out as you expected!

      • — Jenn on January 24, 2016
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    • 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. 🙂

      • — Anne on January 24, 2016
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    • 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.

      • — Laura on October 15, 2016
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  • 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 on January 20, 2016
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    • 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.

      • — Jenn on January 20, 2016
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  • 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.

    • — Janet on January 19, 2016
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    • 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!

      • — Jenn on January 21, 2016
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  • 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?

    • — carolrnjd on December 12, 2015
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    • 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!

      • — Jenn on December 12, 2015
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  • 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.

    • — Kristy on December 2, 2015
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  • This is one of my favorite dinners. Is there a way to adapt the recipe for a slow cooker?

    • — Wendy on November 29, 2015
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  • 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.

    • — Sara Rice on November 27, 2015
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  • 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!

    • — Erin on November 2, 2015
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    • 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 🙂

      • — Jenn on November 2, 2015
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  • 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!

    • — Laureb on October 27, 2015
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  • 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!

    • — Caroline Y on October 18, 2015
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  • 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.

    • — JP on October 11, 2015
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  • This recipe is fantastic!! I did add zucchini, mushrooms, water chestnuts and red pepper flakes for a kick. Also doubled sauce. Would highly recommend.

    • — Shari on September 3, 2015
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  • 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.

    • — Janice R. on August 28, 2015
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  • 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.

    • — Julie on August 26, 2015
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  • 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 on December 10, 2015
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  • YUM! did recipe as is… only added more veggies. YUM!

    • — Angie on June 18, 2015
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  • I forgot to rate this recipe… Plus a few more stars!

    • — Gloria on June 1, 2015
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  • 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!

    • — Gloria on June 1, 2015
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  • So easy and delicious! I added water chestnuts and broccoli, and served it with brown rice. Thanks for the great recipe!

    • — Sabrina on May 25, 2015
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  • Super excited about this recipe! Can I substitute coconut aminos for soy sauce?

    • — Janette on May 2, 2015
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    • Hi Janette, I’ve never tried that product but it should work.

      • — Jenn on May 4, 2015
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  • 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!

    • — Anne on April 30, 2015
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  • 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!!!

    • — Kelly on March 25, 2015
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  • 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!

    • — Janet on March 19, 2015
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  • This dish is beautiful! I don’t even like cashews but I loved this dish!! Amazing!!

    • — Alicia on March 18, 2015
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  • 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.

    • — Jessica on March 8, 2015
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  • Spicy. Nothing like what I thought it would be. Nothing like anywhere I have had this

    • — Kathy on March 5, 2015
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    • How was it spicy? Doesn’t make any sense since there’s no spicy ingredient in it…

      • — Annie on May 17, 2018
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  • 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

    • — Maria on February 21, 2015
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  • 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!

    • — Alicia on February 7, 2015
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  • 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.

    • — Pat Rollins on December 31, 2014
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  • 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!

    • — Rachel on December 12, 2014
    • Reply
  • 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!

    • — Michele on December 10, 2014
    • Reply
    • Yes, that should do it, Michele. Please let me know how it turns out.

      • — Jenn on December 11, 2014
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  • 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!

    • — Jennifer on December 3, 2014
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  • Made this dish last night for dinner. Wonderful flavor and so easy! This is a keeper.

    • — Kelly on November 5, 2014
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  • 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!

    • — Lori Cole on October 30, 2014
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  • I have tried numerous Cashew Chicken recipes but this one is by far the best! Thank you for sharing it.

    • — Joan on October 20, 2014
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  • SO GOOD! And so fast and easy. Great recipe! Thanks!

    • — Tricia on August 17, 2014
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  • 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!

    • — Jason Gagliardi on July 17, 2014
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  • 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!

    • — Stephanie N on July 15, 2014
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  • 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.

    • — ponyo on July 7, 2014
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  • 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.

    • — Kim on May 13, 2014
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  • 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

    • — Dorthy Owen on January 29, 2014
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  • This is on my menu for this week!!! Could you make extra and freeze it?

    • — Mandy on January 28, 2014
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    • 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.

      • — Jenn on January 30, 2014
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  • Maybe it was the hoisin sauce that I used (Dynasty — I couldn’t find the recommended ones), but something was off with the sauce.

    • — Adora on January 15, 2014
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    • 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.

      • — Jenn on January 16, 2014
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    • 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.

      • — Alana on January 24, 2015
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  • 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!

    • — Alex Nihmey on December 16, 2013
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  • 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:)

    • — WeeJackie on November 14, 2013
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  • 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!

    • — Jennifer on March 9, 2013
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  • Will definately be adding this dinner rotation. So easy and quick! We loved it!

    • — Beth on February 8, 2013
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  • 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 on January 7, 2013
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  • 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.

    • — sue l on December 7, 2012
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  • Made this tonight. It was delicious & light. I will definitely repeat but will double the entire recipe.

    • — Sheilda on September 17, 2012
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  • 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!

    • — Julie on July 15, 2012
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  • Great base recipe. I thought the sauce needed more punch so I ended up adding a bit more soy sauce to taste.

    • — Becca J on June 20, 2012
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  • Great recipe! My 2 and 4 year old love it! It goes great with basmati or jasmine rice and crip tender steamed brocolli.

    • — Becky on June 20, 2012
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  • Tastes just like takeout, only better!

    • — Sarabjit Cheema on May 26, 2012
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  • We love Asian food… never thought it could be so quick & easy to make at home! Thumbs up!!

    • — Cherie on May 21, 2012
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  • 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?

    • — Jenny on April 23, 2012
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    • 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.

      • — Jenn on April 24, 2012
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  • 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).

    • — Heidi on April 5, 2012
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  • 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!

    • — Angie on March 1, 2012
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  • 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!

    • — Kathy Filatreau on March 1, 2012
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  • 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!

    • — Sandy on March 1, 2012
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  • 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.

    • — Christen G. on March 1, 2012
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  • This is perfect for a quick weeknight meal, especially since I usually have most of the ingredients on hand. Another winning recipe!

    • — Emma on March 1, 2012
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  • 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!

    • — Julie M. on March 1, 2012
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  • 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!!

    • — Sally Krueger on March 1, 2012
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  • I made this today, I added celery and water chestnuts for extra crunch. Delicious!!

    • — Maribeth on January 21, 2012
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  • 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!

    • — Tobi on January 16, 2012
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  • 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!

    • — Kim on December 28, 2011
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  • That’s correct, Charlene. Hope you enjoy it!

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

    • — Charlene on May 9, 2011
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    • What is wrong with raw cashews

      • — Janet on August 11, 2015
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  • 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?

    • — Mary on February 24, 2011
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  • 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!!!

    • — leslie on January 19, 2011
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  • 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!

    • — Louisa on December 1, 2010
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  • 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.

    • — Britney on June 28, 2010
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  • 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?!

    Thanks!

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

    • — Kate on March 28, 2010
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  • 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? 🙂

    • — bethy on March 28, 2010
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  • 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!

    • — Belinda on March 24, 2010
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  • 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!!!!

    • — Lee on March 22, 2010
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  • 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…..

  • 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!

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