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Home » Main Course » Cashew Chicken

Cashew Chicken

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
September 29, 2021
4.79 from 19 votes


Last Updated September 29, 2021 | 3 Comments

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Cashew Chicken with juicy stir-fried chicken, bell peppers, and buttery cashews all coated in a sweet and savory garlic soy sauce. Skip takeout and make this easy and delicious 20-minute cashew chicken recipe at home.

Overhead image of a blue and white bowl filled with cashew chicken made with chicken breast, red bell peppers, green onions, and garnished with sesame seeds.

Made with juicy, delicious chunks of stir-fried chicken and creamy toasted cashews in a perfectly balanced sweet and savory garlic soy sauce, this better-than-takeout cashew chicken is ready in just 30-minutes. Cashew Chicken was one of the very first chicken stir-fry recipes I ever attempted making at home. After several variations and improvements, I can finally say that this is my favorite.

Often served over rice, cashew chicken loves being served with extra vegetables and noodles, too!

Close up image of cashew Chicken in a large blue and white serving bowl garnished with sesame seeds and green onions.

How to Make Cashew Chicken

  1. Coat the chicken pieces in cornstarch, salt, black pepper, and cayenne powder (if using). Set aside.
  2. Whisk together the water and cornstarch until the cornstarch is completely dissolved. Then add the soy sauce, water, rice wine vinegar, brown sugar, sesame oil, garlic, and oyster sauce.
  3. Dry roast the cashews until golden and fragrant.
  4. Stir-fry the chicken until golden and nearly (or just) cooked. Work in batches, if necessary, to prevent crowding. Remove to a clean plate and set aside.
  5. Stir-fry the green onions and red bell peppers for 2-3 minutes. Stir frequently. Remove to a clean plate and set aside.
  6. In the same pan set over medium heat, add the prepared sauce. Cook, whisking continuously, until it just reaches a low boil and starts to thicken. Reduce heat to medium-low.
  7. Return the chicken and vegetables back to the pan with the sauce. Toss to coat. Continue to cook until everything is cooked and heated through.

How to Serve

Rice (jasmine rice or brown rice) is my go-to whenever I make cashew chicken at home. You can also try tossing it with cooked ramen or soba noodles for a cashew chicken noodle fusion. For a low-carb option, try serving with cauliflower rice and extra veggies like roasted Brussels sprouts.

Close up image of cashew Chicken in a large blue and white serving bowl garnished with sesame seeds and green onions.

Recipe Tips and Tricks

  • I used boneless skinless chicken breasts in this recipe, but feel free to use chicken thighs if that’s what you prefer. Chicken thighs are typically more flavorful and are less likely to dry out from overcooking.
  • Avoid overcooking the chicken pieces. Aim to stir-fry the chicken just until they reach 160 degrees Fahrenheit. Over cooking chicken will cause them to dry out.
  • Remember to coat the chicken in cornstarch. The cornstarch helps crisp the chicken without deep-frying.
  • If you’re sensitive to gluten, swap the soy sauce for gluten-free Tamari.
  • Try adding other veggies like chopped broccoli or water chestnuts.
  • Make sure you’re adding rice wine vinegar not rice vinegar (also known as Marin). They’re two different ingredients used in different ways.
  • If you love extra sauce, simply double the amounts needed for the sauce. You’ll have plenty of yummy sauce for rice and noodles.

Leftover Cashew Chicken

This easy cashew chicken recipe is even better reheated the next day! Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat in the microwave until warm.

Sprinkle with fresh chopped green onions or cashews and a little bit of fresh lime juice.

Looking for more delicious chicken recipes? Try these reader favorites:

  • Easy Chicken Stir Fry
  • Chicken Chow Mein
  • Kung Pao Chicken
  • Moo Goo Gai Pan
  • Easy Szechuan Chicken

Did you try this easy cashew chicken recipe?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.

Cashew Chicken in a large blue and white serving bowl garnished with sesame seeds and green onions.

Cashew Chicken Recipe

4.79 from 19 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Easy Cashew Chicken Recipe made with juicy tender chicken, sweet bell pepper, buttery cashews, all coated in a sweet and savory garlic sauce. Better than take-out, learn how to make this delicious 20-minute cashew chicken recipe at home and enjoy with rice or noodles.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Asian
Servings 6 servings
Calories 422 kcal

Ingredients
 
 

FOR THE CHICKEN

  • 2 lbs boneless skinless chicken breasts - diced into small 1-inch cubes
  • 2 tablespoon cornstarch
  • ½ teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • ½ teaspoon cayenne powder - optional
  • 3 tablespoon olive oil - for frying

FOR THE SAUCE

  • 1 tablespoon cornstarch
  • ¼ cup water - plus more as needed
  • 3 tablespoon low sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon brown sugar
  • ½ teaspoon sesame oil
  • 3 cloves garlic - minced
  • 3 tablespoon oyster sauce

For the Stir-Fry

  • 1 cup unsalted raw cashews
  • 2 red bell peppers - seeded and diced
  • 1 cup chopped green onions - plus more to garnish
  • Sesame seeds - for serving
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Instructions
 

  • Coat the chicken – Add the chicken, 2 tablespoons cornstarch, salt, pepper and cayenne powder (if desired) to a large ziplock bag. Toss to coat and set aside.
  • Prepare the sauce – In a medium mixing bowl whisk together the water and cornstarch until the cornstarch is completely dissolved. Add the remaining ingredients for the sauce (soy sauce, water, rice wine vinegar, brown sugar, sesame oil, garlic, and oyster sauce) mixing well to combine. Set aside.
  • Dry roast the cashews – Heat a large skillet or wok over medium heat. Add the cashews and sauté, mixing often, until golden and fragrant (do not burn!). Remove cashews from the skillet and set aside.
  • Cook the chicken – In the same skillet heat 1 tablespoon of oil over medium-high heat. Add the chicken to the skillet and cook for approximately 4-5 minutes or until chicken just starts to brown on the outside (unless you are using a non-stick skillet, your chicken may stick to the bottom of the skillet- that's OK, just scrape the bits off the bottom after the chicken is fully cooked). Once the chicken is brown and cooked, remove to a clean plate. Set aside.
  • Stir-fry the green onions and bell peppers – Add the remaining tablespoon of olive oil to the skillet over medium heat. Add the chopped bell pepper and green onion and saute for 2-3 minutes, stirring frequently. Remove to a clean plate. Set aside.
  • Cook the sauce – Return skillet to medium heat. Pour sauce mixture into the skillet and cook, whisking continuously, until sauce just reaches a boil and thickens. Reduce heat as needed and add additional water to thin sauce if it gets too thick.
  • Return chicken and vegetables – Return the cooked chicken and vegetables back to the skillet with the sauce. Toss to coat. Continue to cook for an additional minute before removing from heat.
  • Serve – Serve immediately with rice, cauliflower rice, and garnished with additional green onion and sesame seeds.

Jessica’s Notes

Originally published March 10, 2017

Nutritional Information

Calories: 422kcal | Carbohydrates: 21g | Protein: 38g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 97mg | Sodium: 774mg | Potassium: 861mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1516IU | Vitamin C: 56mg | Calcium: 36mg | Iron: 3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Cashew Chicken
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

1.2K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Yana says

    March 7, 2022 at 5:17 pm

    5 stars
    This was truly delicious, thank you!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      March 8, 2022 at 7:19 am

      Thanks for the delicious feedback, Yana 🙂

      Reply
  2. Miriam says

    August 26, 2019 at 1:38 am

    5 stars
    Oh my god, this is actually so yummy!! I added dry chilli, cause I like spice. That’s each to their own though. Man this is delicious!

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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