Cashew Chicken

Cashew Chicken

5 from 22 reviews

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.


  • 1 ½ lbs chicken breast 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 cashews 


  1. 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.
  2. While the chicken is cooking whisk together the Hoisin Sauce, ketchup, soy sauce, water, rice vinegar, brown sugar, grated ginger, and chili paste.
  3. In same skillet over medium high heat cook red bell peppers and broccoli until crisp tender.
  4. 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.


  • Cut your chicken into thin bite size pieces so that it cooks all the way through.
  • Cook the bell pepper and broccoli just until crisp tender as they will be simmering for a couple of minutes at the end in the sauce.
  • Hoisin sauce and ground fresh chili paste (Sambal Oelek) can be found in the asian food section of most grocery stores.
  • In a pinch either ketchup or Hoisin Sauce can be substituted for the other.  I like the combination of both but you could use 4 tablespoons of ketchup or 4 tablespoons Hoisin Sauce.
  • Use salted or unsalted roasted cashews. I usually don’t chop them unless they are extremely large and then it is coarsely.
  • This dish is best served promptly while the chicken is just slightly crunchy, the veggies are still crisp tender, and the sauce is the right consistency.
  • Store leftovers in an airtight container for up to 3 days.  Reheat at a reduced power in the microwave.


Keywords: chicken with cashew nuts, cashew chicken sauce, cashew chicken recipe

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