Cashew Chicken

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

This delectable Cashew Chicken recipe brings crispy pan-fried chicken bites, sweet red bell pepper, crisp-tender broccoli, and roasted cashews together in a spicy, salty, and sweet mouth-watering sauce.

5 from 48 votes

Print Pin Rate

Course: main meal chicken

Cuisine: Asian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4 servings

Calories: 581kcal

Author: Beth Pierce

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

Calories: 581kcal | Carbohydrates: 37g | Protein: 44g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 993mg | Potassium: 1130mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1311IU | Vitamin C: 81mg | Calcium: 57mg | Iron: 3mg

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