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
- 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
Instructions
- Prepare the chicken: Cut the chicken breasts into 1-inch pieces and season lightly with salt and black pepper.
- 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.
- 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.
- 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.
- 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.
- 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