Have you ever wondered why restaurant cashew chicken tastes so incredibly flavorful and perfectly balanced? The secret isn't just the ingredients—it's the technique. Making this beloved Asian-inspired dish at home not only saves you money but also lets you control the quality of ingredients, adjust the spice level, and create a healthier version without sacrificing that addictive sweet and savory flavor. This cashew chicken recipe delivers restaurant-quality results in under 30 minutes, making it perfect for busy weeknights when you crave something special. Whether you're a beginner cook or a seasoned home chef, this guide will walk you through every step to achieve tender chicken, crunchy cashews, and a glossy sauce that coats every bite perfectly.

Ingredients List

    • 1½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
    • 1 cup raw cashews (unsalted)
    • 1 red bell pepper, cut into 1-inch pieces
    • 1 green bell pepper, cut into 1-inch pieces
    • 1 medium onion, cut into chunks
    • 3 cloves garlic, minced
    • 1 tablespoon fresh ginger, minced
    • 3 tablespoons vegetable oil, divided
    • 2 green onions, sliced (for garnish)
    • Optional: 1 teaspoon red pepper flakes for extra heat
    • Optional: 1 cup snap peas or broccoli florets

For the Sauce:

    • 3 tablespoons soy sauce (or tamari for gluten-free)
    • 2 tablespoons oyster sauce
    • 1 tablespoon hoisin sauce
    • 1 tablespoon rice vinegar
    • 1 tablespoon honey or brown sugar
    • 1 teaspoon sesame oil
    • 1 tablespoon cornstarch
    • ½ cup chicken broth or water

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 12 minutes

Total time: 27 minutes

This recipe is faster than ordering takeout and waiting for delivery! The quick cooking time makes it ideal for last-minute dinner decisions, and the prep can be done ahead of time for even speedier execution.

Step-by-Step Instructions

Step 1: Prepare the Sauce In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey, sesame oil, cornstarch, and chicken broth until the cornstarch is completely dissolved. Set aside. Pro tip: Mixing the cornstarch thoroughly now prevents lumps later and ensures a silky-smooth sauce.

Step 2: Toast the Cashews Heat a large wok or skillet over medium heat (no oil needed). Add the raw cashews and toast for 3-4 minutes, stirring frequently, until golden and fragrant. Remove immediately and set aside. Watch them closely—cashews can burn quickly and turn bitter.

Step 3: Sear the Chicken Heat 2 tablespoons of vegetable oil in the same wok over high heat. Add the chicken pieces in a single layer (work in batches if needed to avoid crowding). Cook for 2-3 minutes per side until golden brown and cooked through. The key to this cashew chicken recipe is getting a nice sear without overcooking. Remove chicken and set aside.

Step 4: Stir-Fry the Vegetables Add the remaining tablespoon of oil to the wok. Toss in the onion and bell peppers, stir-frying for 2-3 minutes until slightly softened but still crisp. Add the garlic and ginger, cooking for 30 seconds until aromatic. Don't skip this step—the aromatics are essential for authentic flavor in any cashew chicken stir fry recipe.

Step 5: Combine and Coat Return the chicken to the wok. Give the sauce a quick stir (the cornstarch settles) and pour it over the chicken and vegetables. Toss everything together for 1-2 minutes until the sauce thickens and coats everything beautifully. Add the toasted cashews and toss once more.

Step 6: Garnish and Serve Remove from heat, garnish with sliced green onions, and serve immediately over steamed rice or noodles. The contrast between the tender chicken, crunchy cashews, and crisp vegetables is what makes this dish irresistible.

Nutritional Information

Nutritional Information

Per serving (serves 4):

    • Calories: 425
    • Protein: 38g
    • Carbohydrates: 22g
    • Fat: 22g
    • Fiber: 3g
    • Vitamin C: 85% DV
    • Iron: 15% DV

This dish provides an excellent balance of lean protein, healthy fats from cashews, and vitamin C from bell peppers. The cashews also contribute magnesium and copper, supporting heart health and immune function.

Tips, Variations, or Cooking Advice

Protein Swaps: Use shrimp, tofu, or tempeh instead of chicken for variety. Adjust cooking times accordingly—shrimp needs only 2 minutes per side.

Vegetable Variations: Try adding water chestnuts for extra crunch, baby corn for sweetness, or mushrooms for earthiness. Zucchini and snap peas also work beautifully.

Dietary Modifications: Make it gluten-free by using tamari instead of soy sauce. For a lower-carb version, serve over cauliflower rice. Vegans can substitute chicken with extra-firm tofu and use vegetable broth.

Spice Level: Adjust the heat by adding Sriracha to the sauce or dried chili peppers during cooking. For a milder version, skip the red pepper flakes entirely.

Meal Prep: Cut all vegetables and chicken the night before. Store separately in the fridge. The sauce can be mixed up to 3 days ahead and refrigerated in an airtight container.

Cookware Tip: A carbon steel wok provides the best heat distribution for authentic stir-fry results, but a large cast-iron or non-stick skillet works well too.

Common Mistakes to Avoid

Overcrowding the Pan: Adding too much chicken at once steams rather than sears it, resulting in rubbery texture. Cook in batches for the best golden crust.

Skipping the High Heat: Stir-frying requires high heat to create that characteristic "wok hei" (breath of the wok) flavor. Don't be afraid to crank up the temperature.

Not Prepping Ingredients: Stir-frying happens fast. Have everything chopped, measured, and ready before you start cooking, or you'll burn something while cutting vegetables.

Using Old Cashews: Rancid cashews will ruin the entire dish. Always taste one before cooking—fresh cashews should be sweet and buttery, not bitter.

Over-Thickening the Sauce: If your sauce becomes too thick, thin it with a tablespoon of water or broth. The consistency should coat the back of a spoon but still flow easily.

Forgetting to Stir the Sauce: Cornstarch settles at the bottom. Always give it a quick stir immediately before adding to the wok to ensure even thickening.

Storage / Leftovers Tips

Store leftover cashew chicken in an airtight container in the refrigerator for up to 4 days. For best results, keep the cashews separate and add them just before serving to maintain their crunch.

Reheating Instructions: Reheat in a skillet over medium heat with a splash of water or broth to prevent drying out. Microwave reheating works in a pinch (1-2 minutes on high, stirring halfway), but the texture won't be quite as good. Avoid reheating more than once to preserve food safety and quality.

Freezing: This cashew chicken recipe freezes well for up to 3 months. Freeze without the cashews in freezer-safe containers. Thaw overnight in the refrigerator before reheating. Add fresh toasted cashews after reheating for the best texture.

Make-Ahead Strategy: For an easy weeknight meal, prepare a double batch of this cashew chicken stir fry recipe on Sunday. Portion into individual containers for grab-and-go lunches that taste homemade, not reheated. The flavors actually develop and improve after a day in the fridge, making leftovers just as delicious as the fresh dish.