Cashew chicken is one of the most loved Chinese takeout dishes, and now you can make it even better at home. This easy stir fry features tender chicken, crisp vegetables, and roasted cashews tossed in a rich garlic soy sauce.
It’s faster than ordering takeout, healthier, and completely customizable. Perfect for busy weeknights, meal prep, or when you’re craving bold takeout-style flavors without leaving your kitchen.
Why You’ll Love This Cashew Chicken
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Ready in 30 minutes
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Better than takeout
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Packed with protein
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Loaded with crunchy cashews
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Easy one-pan recipe
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Family-friendly
It’s the perfect balance of savory, slightly sweet, and nutty flavors.
Ingredients
For the Chicken
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1 pound boneless, skinless chicken breast or thighs, diced
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2 tablespoons cornstarch
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½ teaspoon salt
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¼ teaspoon black pepper
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2 tablespoons oil (for stir frying)
For the Sauce
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¼ cup low-sodium soy sauce
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2 tablespoons oyster sauce
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1 tablespoon hoisin sauce
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1 tablespoon rice vinegar
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1 tablespoon brown sugar or honey
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1 teaspoon sesame oil
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3 cloves garlic, minced
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1 teaspoon fresh ginger, grated
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¼ cup chicken broth
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1 teaspoon cornstarch (for thickening)
Vegetables & Add-Ins
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1 red bell pepper, chopped
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1 green bell pepper, chopped
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3 green onions, sliced
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¾ cup roasted cashews
How to Make Cashew Chicken
Step 1: Coat the Chicken
In a bowl, toss diced chicken with cornstarch, salt, and pepper. This helps create a light crust and keeps the chicken juicy.
Step 2: Cook the Chicken
Heat oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook for 4–5 minutes until golden and cooked through.
Remove from the pan and set aside.
Step 3: Sauté the Vegetables
In the same pan, add bell peppers and cook for 2–3 minutes until slightly tender but still crisp.
Add garlic and ginger and stir for 30 seconds until fragrant.
Step 4: Make the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, chicken broth, and cornstarch.
Pour the sauce into the pan and let it simmer until it thickens and becomes glossy.
Step 5: Combine Everything
Return the cooked chicken to the pan and toss to coat in the sauce. Add roasted cashews and green onions. Stir for 1–2 minutes until everything is heated through.
Step 6: Serve and Enjoy
Serve hot over steamed rice, fried rice, or noodles.
Tips for the Best Cashew Chicken
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Use high heat for authentic stir fry flavor
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Don’t overcrowd the pan
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Toast cashews for extra crunch
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Cut chicken into even pieces for quick cooking
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Prep all ingredients before starting
Stir frying moves fast, so preparation is key.
Easy Variations
Spicy Cashew Chicken
Add chili flakes or sriracha.
Low-Carb Version
Serve over cauliflower rice.
Vegetable-Loaded
Add broccoli, snap peas, or carrots.
Gluten-Free Option
Use tamari instead of soy sauce.
What to Serve with Cashew Chicken
This dish pairs perfectly with:
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Steamed jasmine rice
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Vegetable fried rice
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Garlic noodles
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Egg rolls
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Simple cucumber salad
Meal Prep & Storage
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Store in the refrigerator for up to 4 days
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Reheat in a skillet for best texture
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Freeze without vegetables for up to 2 months
Great for lunch boxes and weekly meal prep.
Nutrition Benefits
Cashew chicken offers:
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High protein from chicken
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Healthy fats from cashews
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Vitamins from vegetables
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Balanced carbs when served with rice
A healthier alternative to greasy takeout.
Frequently Asked Questions
Can I use chicken thighs?
Yes, they’re juicier and more flavorful.
Are cashews added at the end?
Yes, to keep them crunchy.
Can I make it ahead of time?
Yes, but add cashews just before serving.
Final Thoughts
This cashew chicken stir fry is everything you love about takeout — but fresher, healthier, and faster. With tender chicken, crunchy cashews, crisp vegetables, and a savory sauce, it’s a reliable weeknight dinner that never disappoints.