Cashew Chicken

There are nights when dinner needs to be quick, flavorful, and easy to clean up. Cashew Chicken checks every box.

Tender chicken is lightly coated, browned, and tossed with crunchy cashews in a glossy savory-sweet sauce made with garlic, soy sauce, hoisin, and sesame oil. Serve it over rice with a simple vegetable for a satisfying weeknight meal.

Best of all, this homemade Cashew Chicken comes together in about 30 minutes—perfect for busy nights when takeout sounds tempting but fresh, homemade food would be even better.

Why You’ll Love This Cashew Chicken

• Quick & Easy: The entire meal can be on your table in about 30 minutes, making it perfect for busy weeknights.
• Big Flavor: Soy sauce, garlic, hoisin, brown sugar, and sesame oil create a rich sauce without complicated prep.
• Family-Friendly: Tender chicken and a slightly sweet, savory sauce make this approachable for adults and kids alike.
• Simple Ingredients: Most of what you need can be found at a regular grocery store, and several ingredients may already be in your pantry.
• Easy to Customize: Add broccoli, bell peppers, snap peas, carrots, or your favorite stir-fry vegetables.
• Better for Busy Nights: Serve it with rice for a satisfying dinner that feels special without requiring hours in the kitchen.

Ingredients You’ll Need

One of the best things about this recipe is the short ingredient list. Each component has a clear job, from giving the chicken its golden exterior to building that irresistible glossy sauce.

For the Chicken

• 1½ pounds boneless, skinless chicken breasts
• Salt and black pepper, to taste
• ¼ cup cornstarch
• 2 tablespoons vegetable oil
• 1 cup whole unsalted cashews

For the Cashew Chicken Sauce

• ¼ cup soy sauce or low-sodium soy sauce
• ½ cup chicken broth
• 3 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil

If you’re sensitive to salt, low-sodium soy sauce is a smart choice. The soy sauce and hoisin already bring plenty of savory flavor, so you can always adjust seasoning at the end.

How to Make Cashew Chicken

This recipe moves quickly once the skillet gets hot. My favorite chef trick here isn’t complicated at all: prepare the sauce before you start cooking the chicken. Stir-fries wait for no one!

1. Prepare the Chicken

Cut the chicken breasts into roughly 1-inch pieces. Keeping the pieces close to the same size helps them cook evenly.

Season them lightly with salt and pepper. Remember that the sauce contains soy sauce, so there’s no need to get heavy-handed with the salt.

2. Coat with Cornstarch

Place the chicken in a large zip-top bag and add ¼ cup cornstarch. Seal the bag and shake until every piece has a thin coating.

No bag? No problem. Toss everything together in a large bowl.

The cornstarch helps create that lightly crisp exterior while also helping the sauce cling beautifully to the chicken later. It’s a small step with a big payoff.

3. Mix the Sauce

In a small bowl, whisk together the soy sauce, chicken broth, minced garlic, brown sugar, hoisin sauce, and sesame oil.

Keep this mixture close to the stove. Once the chicken is browned, everything comes together fast.

4. Brown the Chicken

Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat.

When the oil is hot, add the coated chicken. Try to arrange the pieces in a single layer rather than piling them on top of each other.

Cook for about 5–7 minutes, turning occasionally, until the chicken is golden and cooked through. Chicken should reach an internal temperature of 165°F.

If your skillet is small, cook the chicken in two batches. Crowding the pan traps steam, and steamed chicken doesn’t develop that lovely golden crust we’re chasing.

5. Add the Sauce and Cashews

Pour the prepared sauce into the skillet and add 1 cup of whole unsalted cashews.

Toss everything together over the heat until the chicken and cashews are coated and the sauce thickens into a glossy glaze.

This doesn’t take long. You’ll know it’s ready when the sauce hugs the chicken instead of pooling like soup at the bottom of the skillet.

6. Serve

Serve your Cashew Chicken immediately over hot rice. Steamed broccoli, green beans, snap peas, or roasted vegetables make easy sides.

For a finishing touch, you can add sliced green onions or a sprinkle of sesame seeds.

And yes, sneaking one extra cashew from the skillet before serving is officially considered quality control.

Chef Omar’s Tips for the Best Results

• Cut evenly. Chicken pieces that are similar in size will cook at roughly the same rate. Tiny pieces can dry out while oversized chunks are still cooking in the middle.
• Get your skillet hot. A properly heated pan helps brown the chicken instead of steaming it.
• Don’t overcrowd the pan. If your skillet isn’t large enough, brown the chicken in batches. That extra few minutes is worth it.
• Use unsalted cashews. Salted nuts combined with soy sauce can make the finished dish overly salty.
• Prep first, cook second. Have the sauce mixed and cashews measured before turning on the heat. Once you start cooking, this recipe moves faster than a hungry family spotting dinner on the counter.

Easy Variations

Cashew Chicken is wonderfully flexible, so use the recipe as a starting point and make it work for your household.

For extra vegetables, sauté sliced bell peppers, broccoli florets, zucchini, mushrooms, or snap peas before adding the sauce. Just avoid overcooking them—you want vegetables with a little bite, not ones that have surrendered completely.

Prefer chicken thighs? Boneless, skinless thighs work well and stay especially juicy. Cut them into 1-inch pieces and cook them completely before adding the sauce.

For a little heat, add crushed red pepper flakes or a drizzle of chili sauce. Start small. You can always add more heat, but removing it is considerably harder!

FAQs About Cashew Chicken

Can I use chicken thighs instead of chicken breasts?

Absolutely. Boneless, skinless chicken thighs are a flavorful substitute. Cut them into similar-sized pieces and make sure they’re fully cooked before serving.

Why do you coat the chicken in cornstarch?

Cornstarch gives the chicken a lightly crisp exterior and also helps the sauce stick to each piece. It’s one of the simplest ways to improve the texture of homemade stir-fry.

Can I add vegetables to Cashew Chicken?

Definitely. Broccoli, bell peppers, carrots, mushrooms, zucchini, and snap peas are all good options. Cook firmer vegetables first so everything is ready at the same time.

Can I make Cashew Chicken ahead of time?

Yes. You can prepare the sauce and cut the chicken ahead of time, storing them separately in the refrigerator. For the best texture, coat the chicken with cornstarch shortly before cooking.

How can I keep the dish from becoming too salty?

Use unsalted cashews and low-sodium soy sauce. You can taste the finished sauce and adjust from there rather than adding extra salt early.

How do I know when the chicken is done?

The pieces should be golden on the outside and reach an internal temperature of 165°F at the thickest point.

Make Tonight a Cashew Chicken Night

Fast dinners don’t have to taste rushed. With juicy chicken, crunchy cashews, garlic, sesame, and a glossy savory-sweet sauce, this Cashew Chicken delivers serious flavor without asking you to spend your whole evening standing over the stove.

Serve it over steaming rice, toss some vegetables alongside it, and you’ve got a satisfying homemade meal ready for family dinner, meal prep, or a casual night with friends.

So grab that skillet and give it a try. Sometimes the best dinners aren’t complicated—they’re simply fresh, flavorful, and easy enough that you’ll actually want to make them again.

More Easy Chicken Dinners to Try

If this Cashew Chicken earned a spot in your weeknight rotation, keep the skillet inspiration going with these flavorful favorites from Pulse Recipes:

• Craving another fast Asian-inspired dinner? Try this Thai Chicken Cabbage Stir-Fry for tender chicken, crisp vegetables, and plenty of satisfying stir-fry flavor.
• If that sweet-and-savory sauce is your favorite part, this Teriyaki Chicken Recipe is another easy choice for a family-friendly chicken dinner.
• For a garlicky dinner with noodles, add these Honey Garlic Chicken Noodles to your meal plan when you’re craving something cozy and packed with flavor.
• Want another quick skillet meal with plenty of veggies? This Chicken Green Bean Stir-Fry makes a delicious next recipe to try.

Made this Cashew Chicken? I’d love to hear how it turned out! Leave a ⭐⭐⭐⭐⭐ star rating and a review below to share your experience and help other home cooks decide what to make for dinner tonight.

Cashew Chicken

---

• Author: Omar
• Total Time: 30 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

This easy Cashew Chicken features tender golden chicken, crunchy cashews, and a rich savory-sweet sauce made with soy sauce, garlic, hoisin, and sesame oil. Ready in about 30 minutes, it’s a flavorful weeknight dinner that’s delicious served with rice and your favorite vegetables.

---

Ingredients

Scale 1x2x3x

• 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• Salt and black pepper, to taste
• ¼ cup cornstarch
• 2 tablespoons vegetable oil
• ¼ cup soy sauce or low-sodium soy sauce
• ½ cup chicken broth
• 3 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1 cup whole unsalted cashews

Optional for serving:

• Cooked white or jasmine rice
• Steamed broccoli or other vegetables
• Sliced green onions
• Sesame seeds

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the chicken: Cut the chicken breasts into 1-inch pieces and season lightly with salt and black pepper.
2. Coat the chicken: Place the chicken and cornstarch in a large zip-top bag. Seal and shake until the chicken is evenly coated. You can also toss them together in a bowl.
3. Make the sauce: In a small bowl, whisk together the soy sauce, chicken broth, minced garlic, brown sugar, hoisin sauce, and sesame oil. Set aside.
4. Cook the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through. The chicken should reach an internal temperature of 165°F.
5. Add the sauce: Pour the prepared sauce into the skillet and add the cashews. Toss everything together and cook briefly until the sauce thickens and evenly coats the chicken.
6. Serve: Serve the Cashew Chicken hot over rice, with broccoli or your favorite vegetables if desired. Garnish with sliced green onions or sesame seeds.

Notes

• Use low-sodium soy sauce if you prefer better control over the salt level.
• Unsalted cashews work best because the sauce already contains salty ingredients.
• Avoid overcrowding the skillet. Cook the chicken in batches if necessary so it browns instead of steaming.
• Chicken thighs can replace chicken breasts for a juicier variation.
• Add broccoli, bell peppers, carrots, mushrooms, or snap peas to turn it into a vegetable-packed stir-fry.
• Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
• For extra-crunchy leftovers, reserve some cashews and add them after reheating.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Stovetop / Stir-Fry
• Cuisine: Asian-Inspired

Nutrition

• Serving Size: 1 serving (⅙ of recipe)
• Calories: 430 kcal
• Sugar: 5 g
• Sodium: 790 mg
• Fat: 23 g
• Saturated Fat: 4 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 21 g
• Fiber: 2 g
• Protein: 37 g
• Cholesterol: 90 mg