Easy Homemade Cashew Chicken Better Than Takeout
Why order takeout when you can make a fresh, flavorful homemade cashew chicken for a fraction of the cost? This quick Chinese-inspired dinner delivers everything you love about restaurant-style cashew chicken, but it is ready in about 30 minutes and made with simple ingredients at home.
This homemade cashew chicken recipe is fast, budget-friendly, and a healthier option because it skips MSG and unnecessary additives. If you want an easy weeknight dinner with tender chicken, crisp vegetables, crunchy cashews, and a glossy soy garlic sauce, this dish is a great choice.
Cashews may not be the first nut you think of for cooking, but they work beautifully here. Like peanuts, they add richness and crunch, but they blend especially well into the sauce and give the dish a delicious finish. After trying this version, you may never feel like paying for takeout again.
Why You’ll Love This Cashew Chicken
This dish is best described as a stir-fry-style chicken bowl packed with color, texture, and flavor. The chicken is cooked in sesame oil, which adds a deep, nutty taste right from the start.
Once the chicken is browned, red bell pepper, broccoli, edamame, and garlic are added to the pan. Stirring everything as it cooks helps prevent sticking and keeps the ingredients from burning.
One of the best parts of this recipe is its flexibility. If you do not have every vegetable listed, simply use what you have available. This easy cashew chicken works well with many vegetable combinations, making it ideal for busy nights.
The final step is what brings everything together: a savory soy garlic sauce mixed with roasted cashews. The sauce is made with soy sauce, honey, rice wine vinegar, ginger, and Asian chili garlic sauce.
The chili garlic sauce usually comes from the refrigerated section of the grocery store. If you cannot find an Asian brand, sriracha or sambal oelek are good substitutes.
The spice in this recipe adds extra flavor more than intense heat. If you are sensitive to spicy foods, reduce the chili sauce or leave it out entirely. Adjust the recipe to suit your taste and comfort level.
The sauce lightly coats the chicken and vegetables, creating a glossy glaze. The chicken stays juicy, while the vegetables remain tender with a slight crispness. It is a perfect fast dinner for nights when you are short on time or forgot to plan ahead.
What Is in Cashew Chicken?
If you have never tried cashew chicken before, expect a sweet, savory, and satisfying meal with tender chicken, colorful vegetables, and crunchy cashews.
Main Ingredients
- Boneless, skinless chicken breasts
- Sesame oil
- Olive oil
- Broccoli florets
- Red bell pepper
- Shelled frozen edamame
- Garlic
- Roasted unsalted cashews
- Green onions for garnish
Soy Garlic Sauce Ingredients
- Low-sodium soy sauce
- Honey
- Rice wine vinegar
- Asian chili garlic sauce
- Ground ginger
- Cornstarch
How to Make Cashew Chicken
This recipe is simple to prepare. Start by thawing the chicken in advance, chopping the vegetables, and mixing the sauce ingredients. Cut the chicken into bite-sized pieces so it cooks quickly and evenly.
Place the chicken in a zip-top bag with cornstarch, salt, and pepper. Seal the bag and shake well until every piece is evenly coated.
Heat olive oil and sesame oil in a large skillet. Add the chicken and cook until it is mostly done, around 80 to 90 percent cooked through.
Next, add the broccoli, bell pepper, edamame, and garlic. Cook for a few more minutes, stirring often. Be careful not to overcook the vegetables, as they should still have a bit of crunch.
While the chicken and vegetables are cooking, whisk together the sauce. Once everything in the skillet is nearly done, pour in the sauce and stir in the roasted cashews.
Let the mixture simmer briefly, just long enough for the sauce to heat through and thicken slightly. Then remove from the heat, top with green onions, and serve.
Tips for the Best Homemade Cashew Chicken
1. Do Not Skip the Cornstarch
Cornstarch is essential in this recipe. It helps create a light coating on the chicken and allows the sauce to cling to every bite. It also helps thicken the sauce at the end. Without it, the final texture will not be the same.
2. Use Unsalted Roasted Cashews
Roasted unsalted cashews are the best choice because salted nuts can make the dish too salty. If salted cashews are your only option, reduce the soy sauce slightly or use fewer cashews.
3. Choose Rice Wine Vinegar, Not Rice Wine
Make sure you buy rice wine vinegar, not rice wine or mirin. They are different products and should not be swapped in this recipe.
4. Adjust the Heat Level
The chili garlic sauce adds flavor and mild heat. If you prefer a milder homemade cashew chicken, use less or leave it out completely.
Homemade Cashew Chicken Recipe
Prep Time
- 5 minutes
Cook Time
- 15 minutes
Total Time
- 20 minutes
Ingredients
For the Chicken and Vegetables
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/4 pounds boneless skinless chicken breasts, diced
- 2 tablespoons sesame oil
- 1 tablespoon olive oil
- 2 heaping cups broccoli florets
- 1 cup red bell pepper, diced small
- 1 cup shelled frozen edamame
- 2 cloves garlic, minced
- 1 cup unsalted dry-roasted cashews
- 3/4 to 1 cup green onions, thinly sliced
For the Cashew Chicken Soy Garlic Sauce
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey, or more to taste
- 1 tablespoon rice wine vinegar
- 1 tablespoon Asian chili garlic sauce
- 3/4 teaspoon ground ginger
Instructions
- Add the diced chicken, cornstarch, salt, and pepper to a zip-top bag. Seal and shake until the chicken is evenly coated.
- Heat the olive oil and sesame oil in a large nonstick skillet over medium-high heat.
- Add the chicken and cook for 4 to 5 minutes, stirring often, until it is mostly cooked through.
- Stir in the broccoli, bell pepper, edamame, and garlic. Cook for another 3 to 4 minutes, until the vegetables are tender-crisp and the chicken is fully cooked.
- While the chicken and vegetables cook, whisk together the soy sauce, rice wine vinegar, honey, chili garlic sauce, and ginger in a medium bowl.
- Pour the sauce into the skillet and add the cashews. Stir well and cook for another 1 to 2 minutes, until the sauce is hot and slightly thickened.
- Remove from the heat and let the dish rest for 5 minutes.
- Sprinkle with sliced green onions and serve with steamed rice and egg rolls if desired.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze for a longer storage option and reheat when needed.
Nutrition Information
Yield
- 5 servings
Serving Size
- 1 serving
Amount Per Serving
- Calories: 490
- Total Fat: 26g
- Saturated Fat: 5g
- Trans Fat: 0g
- Unsaturated Fat: 19g
- Cholesterol: 96mg
- Sodium: 501mg
- Carbohydrates: 23g
- Fiber: 5g
- Sugar: 4g
- Protein: 43g
Serving Idea
This easy homemade cashew chicken is excellent served with:
- Steamed rice
- Egg rolls
- Extra green onions
- A side of stir-fried vegetables
If you enjoy homemade Chinese takeout recipes, this cashew chicken is a must-try for busy weeknights. It is quick, flavorful, customizable, and far more affordable than delivery.
