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Cashew Chicken Recipe: A Delicious Stir-Fry You Can Make at Home

Cashew Chicken Recipe

This Cashew Chicken recipe is a quick, flavorful, and restaurant-quality stir-fry packed with tender chicken, crunchy roasted cashews, and colorful vegetables, all coated in a glossy savory-sweet sauce. Perfect for weeknight dinners, this dish is not only easy to prepare but also bursts with textures and bold flavors that make every bite irresistible. Whether you're looking to impress guests or just want a healthier takeout-style meal at home, this recipe delivers in both taste and presentation.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese-American
Servings 4 Servings
Calories 420 kcal

Ingredients
  

For the Chicken:

  • 1 lb 450g boneless, skinless chicken breast or thighs, diced
  • 1 tbsp cornstarch
  • 1 tbsp vegetable oil for stir-frying

For the Sauce:

  • 2 tbsp low-sodium soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp hoisin sauce optional
  • 1 tbsp rice vinegar or dry sherry
  • 1 tsp sesame oil
  • 1 tsp honey or sugar
  • 1/4 cup chicken broth or water
  • 1 tsp cornstarch for thickening

For the Stir-Fry:

  • 1 cup roasted unsalted cashews
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 2 green onions sliced
  • 2 cloves garlic minced
  • 1 tbsp vegetable oil

Instructions
 

Coat the Chicken:

  • In a bowl, toss the diced chicken with 1 tablespoon of cornstarch. This helps create a light crust and allows the sauce to adhere better.

Make the Sauce:

  • In a separate small bowl, combine soy sauce, oyster sauce, hoisin sauce (if using), rice vinegar, sesame oil, sugar or honey, chicken broth, and 1 teaspoon of cornstarch. Mix until smooth and set aside.

Cook the Chicken:

  • Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5–7 minutes, turning occasionally, until golden and cooked through. Remove from the pan and set aside.

Sauté Vegetables:

  • In the same pan, add another tablespoon of oil if needed. Add the minced garlic and stir for about 30 seconds. Then toss in the bell peppers and stir-fry for 2–3 minutes until slightly tender but still crisp.

Combine Everything:

  • Return the chicken to the pan, add the roasted cashews, and pour in the sauce. Stir everything together and cook for 2–3 minutes until the sauce thickens and coats the chicken and vegetables.

Serve:

  • Garnish with sliced green onions and serve hot over steamed rice or noodles.