A quick and delicious takeout-inspired dish, Cashew Chicken is loaded with tender chicken, crunchy cashews, and a savory-sweet sauce. Perfect for a quick weeknight dinner, this dish pairs wonderfully with rice or steamed veggies!
Why You’ll Love This Recipe
• Fast and Easy: Ready in just 30 minutes.
• Savory-Sweet Flavor: A perfect balance of soy, garlic, and brown sugar.
• Nutty Crunch: Whole cashews add a delightful texture.
Ingredients
For the Sauce:
• ¼ cup soy sauce
• ½ cup chicken broth
• 2 tbsp minced garlic
• 2 tbsp brown sugar (add 1 tbsp more for a sweeter sauce)
• 1 tbsp oyster sauce
• 1 tsp sesame oil
For the Chicken:
• 1 ½ lbs chicken breast, cut into 1-inch cubes
• Salt and pepper, to taste
• ¼ cup cornstarch
• 2 tbsp olive oil
For the Crunch:
• 1 cup whole cashews
Instructions
- Make the Sauce:
• In a medium bowl, whisk together soy sauce, chicken broth, minced garlic, brown sugar, oyster sauce, and sesame oil.
• Set the sauce aside to let the flavors combine while you prepare the chicken.
- Prep the Chicken:
• Season the chicken breast cubes with salt and pepper.
• Add the chicken to a gallon-sized freezer bag.
• Pour in the cornstarch, seal the bag, and shake until all the chicken pieces are evenly coated.
- Cook the Chicken:
• Heat olive oil in a large skillet over medium-high heat.
• Add the chicken cubes in batches (to avoid overcrowding) and cook until golden brown and fully cooked through.
• Remove cooked chicken and set aside.
- Toast the Cashews:
• Add the cashews to the hot skillet and toast them for about 1 minute, stirring frequently to prevent burning.
- Combine and Finish:
• Return the cooked chicken to the skillet.
• Pour the prepared sauce over the chicken and cashews.
• Toss everything to coat evenly. Let the sauce heat and thicken for 2–3 minutes.
- Serve:
• Serve hot over steamed rice and/or with your favorite vegetables, such as broccoli, bell peppers, or snap peas.
Nutrition
• Servings: 4
• Calories (per serving): ~515 kcal
Tips for Success
1. For Extra Flavor: Marinate the chicken in soy sauce and garlic for 15–20 minutes before coating with cornstarch.
2. Vegetarian Version: Replace chicken with tofu and use vegetable broth.
3. Customize the Sauce: Add a splash of rice vinegar or chili flakes for added tang or spice.
This quick and flavorful Cashew Chicken is guaranteed to become a family favorite! Perfectly saucy and nutty, it’s a dish you’ll crave again and again.
Cashew Chicken Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Appetizer, Main Course
Cuisine American
- * 1/4 cup Soy Sauce
- * 1/2 cup Chicken Broth
- * 2 Tbsp Garlic minced
- * 2 Tbsp Brown Sugar 1 tbsp more if you like a sweeter sauce
- * 1 Tbsp Oyster Sauce
- * 1 tsp Sesame Oil
- * 1 1/2 pounds Chicken Breast
- * Salt & Pepper to taste
- * 1/4 cup Corn Starch
- * 2 Tbsp Olive Oil
- * 1 cup Cashews whole
* First make the sauce by adding soy sauce, chicken broth, minced garlic, brown sugar, oyster sauce and sesame oil to a medium bowl and whisk ingredients together until dissolved. Set this aside to allow the flavors to combine while you cook the chicken.
* Cut chicken breasts into one inch cubes and season with salt and pepper to taste. Add the seasoned chicken to a gallon size freezer bag.
* Add the cornstarch to the bag, zip the top and shake together until all pieces are evenly coated.
* Place a large skillet on the stovetop, pour olive oil in and heat to a medium high heat. Once the olive oil is hot, toss in your coated chicken (you may need to work in batches so as not to crowd the pan) and cook all sides until cooked through and pieces are a bit seared.
* After the chicken is cooked, toss in the cashews and toast them in the pan for about a minute.
* Finally, pour your sauce into the pan with the chicken and cashews and toss to coat. The sauce will heat and thicken as it mixes in.
* Serve over rice and/or with your favorite steamed veggies!