Cashew Chicken is a classic stir-fry that’s quick, flavorful, and packed with tender chicken, crisp vegetables, and crunchy roasted cashews — all coated in a savory, sweet, and slightly spicy sauce. This recipe is a celebration of bold Asian flavors, where chicken is lightly coated in cornstarch and pan-seared until golden, then tossed with red bell peppers, broccoli, and cashews in a rich, glossy sauce made from Hoisin, soy sauce, rice vinegar, brown sugar, ginger, and chili paste. The magic begins with a simple cornstarch coating that gives the chicken a crispy, golden exterior, while the sauce brings everything together with the perfect balance of sweet, savory, and spicy.
The brilliance of this dish lies in its speed and versatility — it’s a one-pan meal that comes together in under 30 minutes, making it perfect for busy weeknights. Serve it over steamed rice or noodles, and enjoy a meal that’s as delicious as it is satisfying.
WHY YOU’LL LOVE THIS RECIPE
- Quick and easy — ready in under 30 minutes, perfect for busy weeknights.
- Tender, crispy chicken — the cornstarch coating gives it a perfect golden crust.
- Bold, savory sauce — sweet, tangy, and slightly spicy, with a rich umami depth.
- Crunchy cashews — add the perfect texture and nutty flavor.
- Better than takeout — fresh ingredients and homemade sauce make all the difference.
INGREDIENTS
- 1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized 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 unsalted cashews
INSTRUCTIONS
Step 1: Coat the Chicken
Combine the chicken and cornstarch in a large zipper bag and shake to coat.
Step 2: Cook the Chicken
Heat 2 tablespoons of 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.
Step 3: Make the Sauce
While the chicken is cooking, whisk together the Hoisin sauce, ketchup, soy sauce, water, rice vinegar, brown sugar, grated ginger, and chili paste in a small bowl.
Step 4: Cook the Vegetables
In the same skillet over medium-high heat, cook the red bell peppers and broccoli until crisp-tender.
Step 5: Combine and Serve
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. Serve over steamed rice or noodles.
TIPS
- Don’t skip the cornstarch — it’s the secret to that crispy, golden coating on the chicken.
- Work in batches — overcrowding the pan will steam the chicken instead of browning it.
- Use fresh ginger — it adds a bright, aromatic flavor that ground ginger can’t match.
- Adjust the heat — add more or less chili paste to suit your spice preference.
- Add the cashews at the end — this keeps them crunchy and prevents them from getting soft.
STORAGE OPTIONS
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave.
Freezer: This dish freezes well for up to 2 months. Cool completely, transfer to a freezer-safe container, and freeze. Thaw overnight in the refrigerator before reheating.
Cashew Chicken is a quick, flavorful, and satisfying stir-fry that’s perfect for any night of the week. With its tender chicken, crisp vegetables, and crunchy cashews, it’s a meal that everyone will love. Enjoy!
