If you’ve ever had one of those days—you know, where you’ve juggled work, family, errands, and maybe a stray PTA meeting—then you know how magical it feels to have a dinner that’s both quick and worthy of applause. That’s where cashew chicken comes to the rescue.
Tender, crispy chicken coated in a glossy, savory-sweet sauce and studded with crunchy roasted cashews? Oh yes. It’s the kind of dish that makes you feel like you just pulled off a restaurant-level dinner without the takeout bill (or the waiting-for-delivery hunger spiral).
I’ve been making this dish for years, and it has earned a permanent spot in my weeknight rotation—mostly because it’s fast, forgiving, and always gets rave reviews from the family. And yes, even my “I only eat chicken nuggets” nephew went in for seconds.
Table of Contents
Why You’ll Love This Cashew Chicken
- Quick weeknight win – You can have this on the table in under 30 minutes.
- Better than takeout – Seriously, your kitchen will smell like your favorite Asian restaurant.
- Customizable – Use chicken thighs for juiciness, or swap for chicken breasts if that’s what you’ve got.
- Meal prep friendly – This reheats like a dream for work lunches.
Ingredients You’ll Need
(Serves 4)
- Chicken thighs – My go-to because they’re tender and flavorful. Chicken breasts work too.
- Cornstarch – The secret to that crispy golden crust and sauce that actually sticks.
- Oil – Use canola or regular olive oil (skip extra virgin for frying).
- Cashews – Lightly roasted, for that irresistible crunch.
- Garlic, ginger & green onions – The holy trinity of flavor in Chinese-inspired cooking.
- Sauce mixture:
- Chicken stock
- Soy sauce
- Honey
- Hoisin sauce
- Cornstarch
- Rice vinegar
Find all ingredient quantities and nutrition information in the recipe card.
Step-by-Step: Making Cashew Chicken
Step 1: Mix the magic sauce
In a small bowl, whisk together chicken stock, soy sauce, honey, hoisin sauce, cornstarch, and rice vinegar. Set it aside—this is the flavor bomb that brings everything together.
Step 2: Prep the chicken
Toss your chicken pieces with cornstarch until every piece has a light, even coating. This step is key for crispiness.
Step 3: Fry it up
Heat your oil to 350°F. Deep-fry the chicken for 2–3 minutes or pan-fry over medium-high heat for 2–3 minutes per side, until golden and cooked through.
Step 4: Toast the aromatics
In a wok or large skillet, heat a tablespoon of oil. Add garlic, ginger, and cashews, then stir-fry for 1 minute. That nutty aroma? Heavenly.
Step 5: Bring on the sauce
Pour in your sauce mixture and simmer until it thickens.
Step 6: Coat the chicken
Add your crispy chicken back into the pan, tossing until every piece is glossy and irresistible.
Step 7: Fresh finish
Remove from heat and stir in green onions for a pop of freshness.
Aneta’s Kitchen Tips
- Don’t skimp on the cornstarch – It’s the crispy insurance policy your chicken needs.
- Cashew caution – Add them in early enough to toast but not so long they burn. Burnt cashews = sad cashews.
- Meal prep win – Make extra and store in airtight containers for up to 3 days. Reheat gently so your chicken stays tender.
A Little Story from My Kitchen
The first time I made cashew chicken, I doubled the recipe “just in case.” Well… it didn’t survive past day two. My husband took the last portion to work, and I still get texts from his coworkers asking, “When’s the next batch?”
FAQs About Cashew Chicken
Can I make cashew chicken ahead of time?
Yes! Fry the chicken, make the sauce, and store separately. Combine and reheat when ready to serve for the best texture.
Can I use a different nut?
Sure—almonds or peanuts work in a pinch, but then it won’t be true cashew chicken (and my cashews might feel betrayed).
How do I make it spicier?
Add a pinch of red pepper flakes or a drizzle of chili oil to the sauce.
Your Next Weeknight Hero
Cashew chicken isn’t just dinner—it’s a weeknight lifesaver that delivers big on flavor, texture, and comfort. Once you make it at home, you’ll wonder why you ever bothered with soggy takeout containers.
Now go grab those cashews, heat that wok, and let your kitchen smell like absolute heaven tonight.
More Delicious Recipes to Try Next
If you loved this Cashew Chicken, you’ll want to keep the flavor party going! Here are a few recipes from our kitchen that pair beautifully with this dish or make equally crave-worthy weeknight dinners:
- For another takeout-inspired favorite, try my Chicken Chow Mein—loaded with noodles, veggies, and a savory sauce that comes together fast.
- If you’re in the mood for a slow cooker option, the Dump-and-Go Crockpot Teriyaki Chicken is perfect for busy days when you want dinner ready and waiting.
- Craving something with a tropical flair? My Sweet Chili Chicken and Brussels Sprouts hits the sweet, spicy, and tangy notes just right.
- And for a cozy, comforting twist, whip up the Crockpot Garlic Parmesan Chicken Pasta—creamy, cheesy, and pure comfort in a bowl.
Cashew Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Cashew Chicken is a quick, better-than-takeout dinner featuring crispy chicken bites, a sweet-savory sauce, and crunchy roasted cashews, perfect for weeknights.
Ingredients
1 ½ lbs chicken thighs, cut into bite-size pieces (or chicken breasts)
½ cup cornstarch (for coating)
Oil for frying (canola or regular olive oil)
1 cup roasted cashews
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
4 green onions, sliced (reserve some for garnish)
Sauce:
¾ cup chicken stock
¼ cup soy sauce
2 tablespoons honey
2 tablespoons hoisin sauce
1 tablespoon cornstarch
1 tablespoon rice vinegar
Instructions
In a small bowl, whisk together chicken stock, soy sauce, honey, hoisin sauce, cornstarch, and rice vinegar. Set aside.
Toss chicken pieces in cornstarch until evenly coated.
Heat oil to 350°F. Deep-fry chicken for 2–3 minutes (or pan-fry over medium-high heat for 2–3 minutes per side) until golden and cooked through. Drain on paper towels.
In a large skillet or wok, heat 1 tablespoon oil. Add garlic, ginger, and cashews, stir-frying for 1 minute until fragrant.
Pour in the sauce mixture and cook until thickened.
Return chicken to the pan, tossing to coat in the sauce.
Remove from heat and stir in green onions. Serve over rice and garnish with sesame seeds if desired.
Notes
Chicken thighs stay juicier, but breasts work fine.
Toast cashews briefly for extra flavor.
For spice, add red pepper flakes or chili oil to the sauce.
Leftovers keep well for 3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main course
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 11 g
- Sodium: 960 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 110 mg