Cashew Chicken
Skip the takeout and make this easy Cashew Chicken at home! This simple stir-fry recipe is loaded with tender chicken, peppers, onions, and toasted cashews!
Living in a rural area has its perks, but it also has a few downsides. One of the biggest downsides is the limited number of restaurants and grocery stores. I miss great takeout! Fortunately, I’ve learned how to make an even better version of my favorite recipes at home! This Cashew Chicken is so delicious! Juicy chicken is paired with tender peppers and onions, and crunchy cashews in a savory stir-fry sauce! This recipe is made in one pan and is always a crowd-pleasing dish!
What you’ll love about this recipe:
Ingredients for Cashew Chicken
As always, this is a quick overview of the ingredients you will need to make stir fry chicken with cashews. You will also find a few substitution suggestions just in case you have to make adjustments.
- Chicken: I used boneless, skinless chicken breast, but boneless chicken thighs will also work.
- Onions: preferably a white onion, but a sweet onion will work in a pinch.
- Bell Pepper: a green bell pepper is used most often with cashew chicken, but another color will work.
- Garlic: fresh garlic is best in this recipe.
- Cornstarch: This is used twice in this recipe. You will coat the chicken in cornstarch to give it a great crispy texture, and again to thicken the sauce.
- Ginger: fresh ginger is excellent, but I’ve included notes for dried ginger if you need to go that route.
- Scallions: fresh scallions, whites, and greens separated
- Dark Brown Sugar: coconut sugar or brown sugar monkfruit will also work.
- Hoisin Sauce: this is a common stir-fry ingredient that is rich and savory. You can find it in the ethnic food aisle near the soy sauce.
- Rice Vinegar: a vinegar made from fermented rice that is usually located near the soy sauce.
- Cashews: unsalted and unroasted cashews are used in this recipe.
How to Make Cashew Chicken
In addition to the ingredients listed above you will need a baking sheet and a large skillet. Below you will find the step-by-step guide that walks you through the entire process.
Roast the Cashews
Preheat the oven to 350°F and place the cashews on a rimmed baking sheet. Bake for 7-8 minutes or until fragrant. Remember, nuts can cook quite quickly so keep an eye on them. Remove from the oven and allow to cool.
Season and Brown the Chicken
In a large bowl mix together 2 tablespoons of cornstarch, salt, and pepper. Pat chicken dry with a paper towel. Cut the chicken breast into 1-inch cubes. Place chicken cubes into the cornstarch-spice bowl and toss until well coated.
Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the chicken to the skillet in an even layer. Cook for about 8-10 minutes, turning every 2-3 minutes to allow the chicken to become golden brown and crispy. Cover the pan, reduce the heat to medium-low, and cook for an additional 3-5 minutes to fully cook the chicken. Use a meat thermometer to check the chicken to ensure it reaches 165°F. Remove the chicken from the pan with a slotted spoon, leaving behind any oil in the pan, and place into a bowl and set aside.
Make the Stir-Fry Sauce
Add the remaining 1 tbsp vegetable oil with onion and bell pepper and cook over medium-high heat for 8-10 minutes, mixing often. Once the veggies are somewhat cooked, add the garlic, ginger, and white parts of the scallion, and saute for 1-2 minutes until fragrant.
Whisk in brown sugar, soy sauce, hoisin sauce, rice vinegar, 1⁄4 cup water and add the cooked chicken, and bring the liquid to a simmer. In a small bowl, whisk together the remaining cornstarch with water. Mix this cornstarch slurry into the pan. Mix everything together until the sauce thickens.
Add the Cashews
Turn off the heat and mix in the cashews. Taste and add more salt if needed.
Serve
Serve over white rice, and garnish with the green parts of the scallion. To make this dish a bit healthier you can serve it with brown rice, or cauliflower rice. This also makes great lettuce wraps if you want to serve them like this recipe.
Storage and Reheating
While most chicken recipes keep quite well, this one is a little tricky because the cashews can get soggy. I recommend only storing this dish for one day for the best taste and texture. To reheat microwave in 30-second increments until warm or in a large skillet over medium-low heat.
Tips & Tricks
- For an ultra-saucy version just double the sauce ingredients!
- You can reduce the number of cashews to 1 cup if desired.
- For a richer version of this dish substitute part of the vegetable oil for toasted sesame seed oil, it creates an incredible flavor!
- Remember to use unsalted cashews to control the sodium amount.
- Don’t skip the cornstarch! This creates the best texture for the chicken and sauce.
Stir-Fry FAQ
Yes, they will work perfectly in this recipe.
Sure, broccoli and carrots are especially good in this recipe.
This dish is gluten-free as long as you are sure to use a hoisin sauce that is free of gluten.
One Pan Chicken Recipes
- Honey Garlic Chicken: sweet, sticky honey chicken is a great one-pan recipe!
- Chicken Tortilla Soup: this recipe requires no chopping!
- Jalapeno Popper Chicken Skillet: an easy low-carb casserole.
- Lemon Parmesan Chicken: herb-crusted chicken in a simple pan sauce.
- Broccoli Cheddar Chicken: a super quick casserole that requires very little prep!
Cashew Chicken
Ingredients
- 1 1/2 pound boneless skinless chicken breast
- 2 tablespoons plus 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons vegetable oil or other neutral oil
- 1 medium onion cut into 1” chunks
- 1 green pepper cut into 1” cubes
- 3 garlic cloves finely minced
- 1 teaspoon freshly grated ginger or 1⁄4 teaspoon ground ginger
- 1/2 cup chopped scallions white part of scallion and green part separated (about 4 scallions)
- 1 tablespoon brown sugar
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 1/2 cups unsalted & unroasted whole cashews
Instructions
- Preheat the oven to 350°F and place the cashews on a rimmed baking sheet. Bake for 7-8 minutes or until fragrant. Remove from the oven and allow to cool.
For the Chicken
- In a large bowl mix together 2 tablespoons of cornstarch, salt, and pepper. Pat chicken dry with a paper towel. Cut the chicken breast into 1-inch cubes. Place chicken cubes into the cornstarch-spice bowl and toss until well coated.
- Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the chicken to the skillet in an even layer. Cook for about 8-10 minutes, turning every 2-3 minutes to allow the chicken to become golden brown and crispy. Cover the pan, reduce the heat to medium-low, and cook for an additional 3-5 minutes to fully cook the chicken. Use a meat thermometer to check the chicken to ensure it reaches 165°F. Remove the chicken from the pan with a slotted spoon, leaving behind any oil in the pan, and place into a bowl and set aside.
Add the Sauce
- Add the remaining 1 tbsp vegetable oil with onion and bell pepper and cook over medium-high heat for 8-10 minutes, mixing often. Once the veggies are somewhat cooked, add the garlic, ginger, and white parts of the scallion, and saute for 1-2 minutes until fragrant.
- Whisk in brown sugar, soy sauce, hoisin sauce, rice vinegar, 1⁄4 cup water and add the cooked chicken, and bring the liquid to a simmer.
- In a small bowl, whisk together the remaining cornstarch with water. Mix this cornstarch slurry into the pan. Mix everything together until the sauce thickens.
- Turn off the heat and mix in the cashews. Taste and add more salt if needed.
- Serve over white rice, and garnish with the green parts of the scallion.
