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A vibrant plate of homemade Cashew Chicken {Better than Takeout!} featuring tender chicken pieces tossed with crunchy roasted cashews and crisp vegetables in a savory stir-fry sauce.

Cashew Chicken {Better Than Takeout!} 15-Minute Ultimate Recipe

Skip the delivery and enjoy this restaurant-quality cashew chicken that hits every savory, crunchy, and umami note in under 15 minutes. Featuring tender chicken, vibrant vegetables, and a glossy, sticky glaze, it is the ultimate stress-free solution for busy weeknights.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup raw or roasted cashews
  • 2 cups broccoli florets or bell peppers, chopped into bite-sized pieces
  • 2 cloves garlic, minced
  • 1/4 cup soy sauce use low-sodium if preferred
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons neutral cooking oil vegetable or canola
  • 1 teaspoon additional cornstarch optional, for tossing chicken

Equipment

  • Large wok or non-stick skillet
  • Chef's knife
  • Cutting board
  • Small mixing bowl
  • Whisk or fork
  • Measuring spoons
  • Measuring cups
  • Wooden spoon or spatula

Method
 

  1. Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, and 1 tablespoon of cornstarch until smooth.
  2. Prep the chicken: Toss the chicken cubes with 1 teaspoon of cornstarch to ensure a light coating that protects the meat from the high heat.
  3. Sear the chicken: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the chicken in a single layer and sauté until golden brown and cooked through, about 5-6 minutes.
  4. Cook the vegetables: Add the broccoli or bell peppers to the pan and toss for another 2 minutes until they are bright and crisp-tender.
  5. Glaze: Pour the sauce mixture over the chicken and vegetables. Stir constantly for 1-2 minutes as the sauce bubbles and thickens into a glossy coating.
  6. Finish and serve: Toss in the cashews at the very last second to maintain their crunch. Serve immediately over jasmine rice or quinoa.

Notes

For the best texture, ensure your chicken is patted dry before tossing in cornstarch. To keep the cashews crunchy, do not add them until the final step. For a gluten-free version, substitute soy sauce with tamari or coconut aminos. Leftovers can be stored in an airtight container in the refrigerator for up to three days.