This Cashew Chicken combines crispy pan-fried chicken breast pieces with sweet red bell pepper, tender-crisp broccoli, and roasted cashews in a slightly spicy, sweet, and tangy sauce. The result is outrageously delicious, and it is so much better than takeout.
This simple and delicious cashew chicken recipe can be made in just one pan, making it the perfect easy dinner for busy weeknights. Try it out tonight and impress your family with this flavorful dish!
Hubby and I love eating this with zucchini noodles, but rice, udon, or ramen noodles are also delicious. It is a healthy and hearty meal just by itself, but if guests are coming, I like to serve it with gyoza, crab rangoon, or bacon-wrapped water chestnuts.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Chicken: boneless, skinless chicken breasts or chicken thighs
- Hoisin Sauce: often referred to as Chinese ketchup but more flavorful
- Soy sauce: preferably low-sodium
- Rice vinegar: You can substitute apple cider vinegar or champagne vinegar.
- Grated ginger: Ginger paste works just as well as fresh ginger, and once opened, it lasts about one month in the fridge.
- Sambal oelek: Sambal oelek is ground fresh chili paste, which you find in the Asian food section of your local grocery store. It is pretty spicy, but when paired with other ingredients like soy sauce and hoisin sauce, it tames it, and the overall taste is very flavorful and satisfying. Store in the refrigerator for up to two months or freeze in small containers for up to six months.
- Cashews: Use salted or unsalted roasted cashews. I usually don’t chop them unless they are extremely large.
How to Make Cashew Chicken
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Start by cutting your chicken into small bite-sized pieces. Then, combine the chicken and cornstarch in a large zipper bag and shake to coat. Heat a couple of tablespoons of oil in a large skillet or wok.
Add the chicken pieces in a single layer, cooking until browned on both sides. Work in batches, plating or removing the chicken to a separate skillet. While the chicken is cooking, whisk the Hoisin Sauce, ketchup, soy sauce, water, rice vinegar, brown sugar, grated ginger, and chili garlic sauce.
In the same skillet, cook red bell peppers and broccoli until crisp-tender over medium-high heat. Add the chicken, cashews, and sauce to the skillet, stirring gently to combine. Simmer for a few minutes to let everything heat up and thicken slightly. If desired, garnish with green onions.
Preparation Tips
- Cut your chicken into thin bite-size pieces so that it cooks all the way through.
- Cook the bell pepper and broccoli until crisp-tender. They will simmer for a couple of additional minutes in the sauce.
- This dish is best served promptly while the chicken is slightly crunchy, the veggies are still crisp-tender, and the sauce is the right consistency.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power in the microwave.
More Asian Recipes
Cashew Chicken
Ingredients
- 1½ lbs. boneless skinless chicken breasts or chicken thighs cut into bite size pieces
- ⅓ cup cornstarch
- ¼ cup vegetable oil
- 2 tablespoons Hoisin sauce
- 2 tablespoons ketchup
- ¼ cup low-sodium soy sauce
- ¼ cup water
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 2 tablespoons grated ginger
- 2 tablespoons ground fresh chili paste Sambal Oelek
- 1 red bell pepper diced
- 2 cups chopped broccoli crowns
- ¾ cup roasted unsalted cashews
Instructions
- Combine the chicken and cornstarch in a large zipper bag and shake to coat. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer, cooking until browned on both sides. Work in batches plating the cooked chicken as you go. Add more vegetable oil as needed.
- While the chicken is cooking, whisk together the Hoisin Sauce, ketchup, soy sauce, water, rice vinegar, brown sugar, grated ginger, and chili paste in a small bowl.
- In the same skillet over medium-high heat, cook red bell peppers and broccoli until crisp-tender.
- Add the cooked chicken, cashews, and sauce to the skillet stirring gently to combine. Simmer for 3-4 minutes to heat everything through and thicken the sauce.
Notes
- Cut your chicken into thin bite-size pieces so that it cooks all the way through.
- Cook the bell pepper and broccoli until crisp-tender. They will simmer for a couple of additional minutes in the sauce.
- This dish is best served promptly while the chicken is slightly crunchy, the veggies are still crisp-tender, and the sauce is the right consistency.
Nutrition
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Melanie
I love the mix of flavors and textures here while hubby loves how hearty and filling it is. Thanks for the delicious recipe. We will be making this again and again.
Beth Pierce
Thanks, Melanie! So happy that you and your husband like them!
Sonya K
I love finding a homemade version of a takeout favorite. So yummy and easy to make. This is healthier, and you can control the ingredients, which is a big plus.
Octavia
This cashew chicken is always a great choice. It isthe perfect mix of savory sauce, crunchy chicken, and crisp-tender vegetables. I make it often and we enjoy every bite.
Beth Pierce
Thank you, Octavia! I am so glad that you like it.
Olga
Mmm, I remember eating cashew chicken in Thailand a couple of years ago. It was delicious. I might try to make it at home. Thank you for the recipe.
Melissa
This recipe for cashew chicken was delicious! It was better than my favorite Asian restuarant. The family gave it two thumbs up.
Beth Pierce
Thank you, Melissa! I am glad that you enjoyed it.
Cathleen
Cashew chicken is one of my favorite dishes, but I’ve never made it at home. Your recipe makes it sound so easy! I love the idea of pairing it with zucchini noodles for a lighter option.
Beth
I love the recipe. In fact, i tried a vegetarian version of this recipe replacing chicken with paneer. You can also use tofu. That turned out yummy too.
Beth Pierce
Thanks! I am glad that you enjoyed it!
Rosey
Those cashews are small but to me they make all the world of difference. I just love to make cashew chicken for the family.
Beth Pierce
Me too!
Stephanie
What a perfect dish for the whole family to enjoy! I love how many vegetables are in it, too, but they are so good with the sauce.
Lisa
Yesssss this is my kind of recipe! Easy, delicious and my family loved it. I am keeping this recipe! Thanks!
Beth Pierce
You are most welcome, Lisa!
Maureen
You had me at easy recipe! I am no cook but I will give any easy recipes a try. I love it when there’s very little ingredients and something that just comes out tasting amazing! This looks fantastic and I can’t wait to try it out for dinner this week.
Beth Pierce
Thanks, Maureen! Enjoy!
Bedabrata C
This cashew chicken recipe looks delicious! I’m tempted to try it tonight. Did you find it easy to make? Any tips for someone trying it for the first time?
Beth Pierce
It is easy to make and there are lots of great tips in the recipe!
Kerrigan
Great dish! One of my favorites! I have been making this for a while now and I like it more and more each time I make it. Thank you!
Rose Ann
This cashew Chicken is a great dish and easy to prepare. I like to make it every now and then. My family really loves it! Thanks for sharing, Beth!
Beth Pierce
The pleasure is all mine, Rose Ann!
Julie D
I love delicious one pan recipes like your cashew chicken! It makes it so easy and this recipe is one of our favorites!