This Cashew Chicken recipe is a quick and delicious dish that's perfect for weeknight dinners. With a flavorful sauce and a satisfying mix of veggies and cashews, it’s sure to be a family favorite.
The Best Cashew Chicken Recipe
This recipe is inspired by my time living in Bali, where I discovered a fantastic Asian restaurant in Kuta that served the best Thai Basil Chicken and Cashew Chicken I’ve ever had. The dishes were simple yet packed with flavor—nothing I've had, even in China or Thailand, compares.
My version combines elements of both Thai and Chinese cooking. It’s a healthier recipe with chicken, a flavorful marinade, and a savory sauce. No deep frying.
For extra crunch and color, I recommend adding veggies like green or red bell peppers (cut into cubes), thinly sliced carrots, or a mix of green beans and snow peas.
Don't miss my popular Asian take-out favorites like General Tso Chicken, Orange Chicken and Chow Mein.
What is Cashew Chicken?
Cashew chicken is a popular stir-fry dish made with chicken, vegetables, and cashews in a flavorful sauce.
It’s quick, easy, and full of texture—crispy chicken and crunchy nuts in a savory, sweet sauce.
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Ingredients
- Soy sauce - Soy sauce is the base for this marinade, adding that perfect umami flavor. I love using low-sodium soy sauce to control the salt level, but regular works just fine if you prefer.
- Cornstarch - This is the magic ingredient! It helps tenderize the chicken and gives it that silky, slightly crispy texture when cooked. Don’t skip it if you’re looking for that takeout-style consistency.
- Paprika - Paprika gives a subtle warmth and smokiness to the marinade. If you like a little kick, feel free to use smoked paprika for an extra layer of flavor.
- Toasted sesame oil - The sesame oil adds an unmistakable nutty aroma. It’s essential for that authentic Chinese takeout flavor—trust me, it makes a huge difference.
- Chicken - I recommend using chicken breast or tenders, as they stay tender and cook quickly. Make sure to cut the chicken into even pieces for consistent cooking. You can also use thighs if you prefer juicier meat, but I tend to stick to breast for a leaner option.
- Cashews - Roasted and unsalted is better. Can I use almonds instead of cashews? While cashews are the traditional choice, you can substitute almonds in this recipe. They’ll give the dish a slightly different texture and flavor, but it will still be delicious! Just be sure to use roasted almonds for the best result.
What’s the Difference Between Thai and Chinese Cashew Chicken?
Thai cashew chicken typically uses a spicier, more aromatic sauce with ingredients like fish sauce, lime, and basil.
When served at Chinese restaurants, this dish has a sweeter, soy-based sauce, often with a more savory, deep flavor.
Soy Hoisin Sauce
- Hoisin sauce - This sauce is sweet and salty, giving your dish that distinctive Chinese restaurant flavor. If you’re new to hoisin, think of it as a sweet, tangy version of soy sauce—it’s a must for a rich, savory sauce.
- Sesame oil - Just like in the marinade, sesame oil is key here to bring a deep, nutty flavor to the sauce. You don’t need much, but it really ties everything together.
- Vinegar - I usually go for rice vinegar, which adds a delicate acidity to balance out the sweetness of the hoisin. But if you’re in a pinch, white vinegar works as a substitute.
- Sugar - The sugar is optional, but I always add a touch of granulated or brown sugar for a little extra sweetness that helps balance the sauce’s tanginess.
- Cornstarch - I use cornstarch to thicken the sauce. If you prefer a thinner sauce, feel free to adjust the water and cornstarch ratio.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Chicken and Cashew Nuts
- Marinate the chicken: In a bowl, combine the chicken with paprika, cornstarch, salt, and soy sauce. Cover and refrigerate for 30 minutes.
- Make the sauce: Whisk the sauce ingredients together in a separate bowl.
- Cook the chicken: Heat half of the olive oil in a skillet over medium-high heat.
- Add the marinated chicken (there shouldn’t be any excess liquid, as the chicken will have absorbed the marinade) and cook for about 5 minutes, until browned. Set the cooked chicken aside.
- Sauté aromatics: In the same skillet, add the remaining olive oil. Sauté the white parts of the scallions along with the garlic and ginger for about 30 seconds, until fragrant. Save the green parts of the scallions for garnish.
- Combine and thicken: Add the sauce and cooked chicken back to the skillet. Lower the heat and simmer until the sauce thickens.
- Serve: Serve immediately with rice or noodles, topped with the reserved green scallion tops. Enjoy!
What Veggies To Add
For Cashew Chicken, you can add a variety of vegetables depending on what you like or have on hand. Here are some great options:
- Broccoli or broccolini
- Bell peppers
- Carrots
- Snap peas
- Mung sprouts
- Zucchini
- Green beans
- Onions
- Baby corn
Storing Leftovers
- To Store. Store any leftovers in an airtight container in the fridge for up to 4-5 days. If you've made rice or rice noodles, store them separately from the chicken and veggies to maintain their texture.
- To Freeze. I don’t recommend freezing this dish, as the green beans will lose their crispness once frozen.
- To Reheat. For quick reheating, use the microwave in 30-second intervals or warm it up in a skillet over medium heat. The microwave is my go-to for speed and ease.
Can You Make It Ahead of Time?
You can prep this dish ahead of time to make cooking even easier.
Dice the chicken and store it in an airtight container in the fridge, along with the marinade.
You can also chop the veggies and store them separately. The sauce can be whisked together and stored in the fridge until you're ready to cook.
Tips
- Best enjoyed fresh - This dish is best eaten right after it’s made. If reheating, add a little liquid to loosen it up, as the sauce thickens as it cools.
- Adjusting sweetness - Adding sugar is optional. Taste the sauce at the end and add a bit of brown sugar, maple syrup, or honey if needed to balance the flavors. This won’t make the dish sweet but will enhance the taste.
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Recipe Card
Cashew Chicken (So Easy)
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INGREDIENTS
For Chicken Marinade
- 2 tablespoons soy sauce
- 1 ½ teaspoons cornstarch
- ¼ teaspoon salt
- ½ teaspoon paprika
- 3 tablespoons water
- 1 tablespoons toasted sesame oil
- 1 pound chicken breast or tenders, cut into 1 inch pieces
For Soy Hoisin Sauce
- 6 tablespoons water
- 2 tablespoons soy sauce
- 1 tablespoons vinegar
- 1 tablespoon cornstarch
- 2 tablespoon hoisin
- 1 tablespoon toasted sesame oil
- 1 teaspoon granulated or brown sugar, optional not in the ingredient pic
For Stir Fry
- 2 tablespoons olive oil, or you can use sesame oil
- 2 teaspoon garlic, minced
- 1 inch fresh ginger, minced
- 5 scallions, sliced
- 1 cup cashews, halved, roasted and unsalted (or you can get regular unsalted cashews and toast them in the oven briefly until golden brown)
INSTRUCTIONS
- Marinate the chicken: In a bowl, combine the chicken with water, paprika, cornstarch, salt, sesame oil, and soy sauce. Cover and refrigerate for 30 minutes.2 tablespoons soy sauce, 1 ½ teaspoons cornstarch, ½ teaspoon paprika, 3 tablespoons water, 1 pound chicken breast or tenders, 1 tablespoon toasted sesame oil, ¼ teaspoon salt
- Make the sauce: Whisk the sauce ingredients together in a separate bowl.1 tablespoons toasted sesame oil, 6 tablespoons water, 2 tablespoons soy sauce, 1 tablespoons vinegar, 2 tablespoon hoisin, 1 tablespoon toasted sesame oil, 1 teaspoon granulated or brown sugar, 1 tablespoon cornstarch
- Cook the chicken: Heat half of the olive oil in a skillet over medium-high heat. Add the marinated chicken (there shouldn’t be any excess liquid, as the chicken will have absorbed the marinade) and cook for about 5 minutes, until browned. Set the cooked chicken aside.2 tablespoons olive oil
- Sauté aromatics: In the same skillet, add the remaining olive oil. Sauté the white parts of the scallions along with the garlic and ginger for about 30 seconds, until fragrant. Add cashews. Save the green parts of the scallions for garnish.
- Combine and thicken: Add the sauce and cooked chicken back to the skillet. Lower the heat and simmer until the sauce thickens.
- Serve: Serve immediately with rice or noodles, topped with the reserved green scallion tops and some freshly chopped hot peppers. Enjoy!
VIDEO
NOTES
- To Store. Store any leftovers in an airtight container in the fridge for up to 4-5 days. If you've made rice or rice noodles, store them separately from the chicken and veggies to maintain their texture.
- To Freeze. I don’t recommend freezing this dish, as the green beans will lose their crispness once frozen.
- To Reheat. For quick reheating, use the microwave in 30-second intervals or warm it up in a skillet over medium heat. The microwave is my go-to for speed and ease.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Cashew Chicken: FAQs
Yes, chicken thighs can work in this recipe! Just be sure to use boneless, skinless thighs and cut them into 1-inch chunks to ensure even cooking.
For the best flavor and texture, use roasted, unsalted cashews. Salted cashews may overpower the dish and make it too salty.
NO, rice wine vinegar and mirin are different. Rice wine vinegar is tangy and slightly acidic, while mirin is a sweet rice wine used for cooking. Be sure to use rice wine vinegar for this recipe!
I wouldn’t recommend omitting the cornstarch. It helps coat the chicken, giving it a crispy texture without frying. It also thickens the sauce for a smooth consistency.
Melissa J
The best cashew chicken I’ve ever tried. Thank you for sharing this wonderful recipe!