Cashew Chicken

Sweet & savory Cashew Chicken is deliciously flavorful and so easy to make. A simple combination of chicken breast, cashews, and sliced green onions in a sweet and savory sauce… it’s delicious all on its own or on a bed of white rice!

I’ve been on a real kick lately. An easy kick. A one pan kick. A 30 minutes or less kick. A flavor kick! And I’ve been really trying to create new dinner recipes that check all the boxes.

So in the past few months I’ve made things like Szechuan Green Bean Stir Fry and Mongolian Chicken and Sesame Ground Chicken, to name a few. And you better believe they’ve made dinner SO much better.

A couple things I’ve learned? So many Asian recipes use the same basic ingredients. So once you have them in your pantry… you can pretty much make anything! I’ve also learned just how easy it is to swap in ground chicken or beef to save time and money.

And you better believe I’m not done yet. The latest on the list? This easy Cashew Chicken… a delicious combination of savory, sweet, and seriously simple. I love the way the cashews pair with the chicken breast for extra flavor and the perfect amount of crunch. And I love the fact that you can serve it straight from the pan if you want to skip the rice!

what you’ll need for this recipe

Olive oil – 2-3 Tablespoons olive oil is used to sauté the chicken. Substitute avocado oil or any type of oil.

Chicken – 1 1/2 pounds boneless, skinless chicken breast is the main ingredient in this recipe. I coated it in a thin layer of cornstarch for a lightly crispy outer coating.

Sauce – For the sauce I combined soy sauce, hoisin sauce, water, rice vinegar, brown sugar, sriracha, ginger, and garlic. Feel free to adjust the ingredients and amounts to taste.

Cashews – 1 cup whole cashews pairs deliciously with the chicken and sauce. Use more or less to taste.

Garnishes – For garnishes, I used sliced green onions and toasted sesame seeds.

how to make cashew chicken

Prep the chicken. Cut the chicken into 1 1/2 inch pieces, then toss it in cornstarch to coat.

Sauté the chicken. Heat 2 Tablespoons olive oil over medium-high heat. Add the chicken and sauté, undisturbed, on the first side for 1-2 minutes until a light crust develops. Toss to continue cooking on all sides for 5-6 minutes or until evenly browned.

Add the sauce & cashews. Add the sauce and cashews; reduce heat to medium-low. Simmer 2-3 minutes or until sauce has thickened.

Garnish. Remove from heat; garnish with sliced green onions and toasted sesame seeds.

storing & reheating

Leftover Cashew Chicken can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, transfer to a small skillet and heat over medium heat, stirring regularly, until completely warmed through. Serve as is or over fresh or leftover rice.