Cashew Chicken Recipe

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When I first made this Cashew Chicken recipe, I wasn’t prepared for how quickly it would become a weeknight favorite in my kitchen. The juicy pieces of tender chicken tossed in a glossy, savory sauce with just the right kick of sweetness and a crunch of toasted cashews created the perfect harmony. It’s one of those meals where every bite is comforting, flavorful, and irresistibly addictive.

What I love most is how fast it all comes together. In under 30 minutes, I can have dinner on the table without sacrificing taste or texture. The sauce coats the chicken so well, and the mix of red bell peppers, broccoli, and garlic adds layers of flavor that bring everything to life. This is one of those go-to recipes I crave when I want something satisfying, slightly indulgent, and incredibly easy to whip up.

It also beats takeout every time. Not only do I know exactly what’s going into it, but it also lets me tweak it to suit my mood. Sometimes I throw in more veggies, sometimes I add a touch of spice, but it always turns out amazing. Once you try this Cashew Chicken, I have a feeling it will win over your family the same way it did mine.

Why You’ll Love This Cashew Chicken Recipe

This Cashew Chicken is loaded with rich, bold flavors and a deliciously sticky sauce that clings to every bite. It’s quick to prepare, healthier than most restaurant versions, and totally customizable. The cashews add a wonderful nutty crunch while the tender chicken soaks up all the goodness of the sauce. Whether you’re serving it over rice, noodles, or on its own, it’s an easy crowd-pleaser you’ll come back to often.

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil (divided)
• 1 red bell pepper, chopped
• 1 cup broccoli florets
• 2 garlic cloves, minced
• ½ cup unsalted roasted cashews

For the sauce:

• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• ¼ cup water
• 1 teaspoon cornstarch (for thickening)

If you enjoy savory Asian-inspired dishes, you might also like my Authentic Chinese Chicken Broccoli Recipe, or the creamy twist in my Creamy Chicken and Broccoli recipe. They pair great with rice and are perfect for dinner rotations!

Recipe Variations and Possible Substitutions

One of the things I appreciate most about this Cashew Chicken recipe is how flexible it can be. Whether you’re working with what’s in your fridge or catering to specific dietary needs, it’s easy to tweak and still get a dish that tastes amazing.

If you don’t have chicken breasts, chicken thighs are a flavorful alternative that stays juicy. Want to go meatless? Swap the chicken for crispy tofu or even tempeh for a protein-packed vegetarian version.

Not a fan of broccoli or red bell peppers? No problem. Snap peas, green beans, or even zucchini can work beautifully. The idea is to keep the dish vibrant and colorful with a variety of textures.

For the sauce, you can experiment too. If oyster sauce isn’t available, fish sauce or an extra splash of soy sauce with a pinch of sugar can help mimic the flavor. If you’re aiming for low-sodium, use reduced-sodium soy sauce and skip the extra salt.

You can even make it gluten-free by using tamari instead of soy sauce and checking that your hoisin and oyster sauces are gluten-free too. It’s a small change that makes a big difference for those with dietary restrictions.

Lastly, don’t be afraid to turn up the heat. Toss in a few dried red chilies or a squirt of sriracha if you like it spicy. It gives the sauce a bold kick that balances the sweetness beautifully.

Serving and Pairing Suggestions

Cashew Chicken is a versatile dish that works well with a variety of sides and can be presented in several delightful ways. I often serve it over a bed of steamed jasmine rice, which soaks up the savory sauce perfectly. If you’re watching your carbs, cauliflower rice is a fantastic substitute and keeps things light without sacrificing flavor.

It also pairs beautifully with rice noodles or even soba for a heartier twist. I’ve even served it in lettuce wraps for a fun, crunchy appetizer or lighter dinner option. The crispness of the lettuce adds a refreshing balance to the saucy chicken.

Add a side of stir-fried veggies, like bok choy or garlic green beans, and you’ll have a restaurant-worthy meal that’s totally homemade. If you’re looking for a drink pairing, a light white wine or jasmine tea brings out the subtle layers in the dish without overpowering the flavors.

Storage and Reheating Tips

Leftovers of this Cashew Chicken reheat really well and make an ideal next-day lunch. Once cooled, store it in an airtight container in the refrigerator for up to 3 days. The sauce continues to meld with the chicken, making it even tastier after a day.

For reheating, I recommend using a skillet over medium heat with a splash of water to loosen the sauce as it warms up. This helps preserve the texture of the chicken and cashews. You can also microwave it in 30-second bursts, stirring in between, but keep an eye on the cashews so they don’t get rubbery.

If you’re planning to freeze it, leave the cashews out until you’re ready to serve. Freeze the chicken and sauce mixture for up to 2 months. Thaw in the fridge overnight and reheat as usual, adding fresh toasted cashews for that signature crunch.

Frequently Asked Questions

Can I use pre-cooked chicken?

Yes, but be careful not to overcook it when reheating in the sauce. Add it in just to warm through toward the end.

Is it okay to use raw cashews?

You can, but I recommend toasting them first for better flavor and crunch. Raw cashews will soften too much in the sauce.

What can I substitute for hoisin sauce?

Try using extra soy sauce with a dash of brown sugar and a splash of vinegar. It won’t be exact, but it does the trick.

How do I make it extra spicy?

Add crushed red pepper flakes, sliced fresh chili, or sriracha to the sauce. Adjust based on your spice tolerance.

Can I meal prep this recipe?

Absolutely! You can chop the veggies and chicken in advance, and even mix the sauce ahead of time. Store everything separately until ready to cook.

Related Recipe You’ll Like

If you’re a fan of bold flavors and quick stir-fries, you’ll absolutely want to check out my Authentic Chinese Chicken Broccoli Recipe. It’s another satisfying one-pan wonder that comes together in no time and delivers incredible taste with every bite. The sauce is equally rich and pairs perfectly with tender chicken and crisp broccoli, making it a dinner staple in my home.

Another recipe I highly recommend is the Easy Chicken Lombardy which layers chicken with a creamy mushroom wine sauce and melty cheese. It’s a bit more indulgent but absolutely worth it for a cozy evening meal.

If you’re leaning toward something comforting but a bit different, my Creamy Chicken and Broccoli offers a velvety twist on the classic flavor pairing, featuring a luscious sauce that clings to every bite. It’s perfect for a sit-down dinner that still keeps things easy in the kitchen.

Save and Share This Recipe for Later

Don’t forget to save this Cashew Chicken recipe to your Pinterest board so you can find it easily the next time a craving hits. Pinning helps others discover it too! Feel free to share the link with friends or post it to your favorite food groups online. Every share helps spread the joy of home-cooked goodness, and I always love seeing your delicious creations!

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