It’s 6pm, you’re tired, and everyone’s hungry. You need a dinner that tastes like takeout but feels much fresher. This Easy Cashew Chicken is the perfect answer for your busy weeknight routine.
This meal delivers a savory, glossy sauce and tender chicken in minutes. It is a reliable way to get a nutritious meal on the table fast. You will love how the crunchy cashews pair with the fresh peppers.
Why This Recipe Is a Winner
This meal comes together in just 30 minutes. It is much faster than delivery and much healthier too. Your kids will love the sweet and savory sauce. The crunchy cashews add a fun texture they won’t resist. It is a fantastic choice for a quick weeknight dinner during the busy school year.
Simple Method
Making this stir-fry is very straightforward and fast. You simply marinate the chicken while you chop the vegetables. Toasting the nuts first makes them extra crunchy and flavorful. Even if you are new to stir-frying, you can do this. The sauce thickens quickly into a beautiful, glossy glaze.
Simple Ingredients
Most of these items are pantry staples you likely already have. Fresh ginger and garlic make a huge difference in flavor.
- 1 lb chicken breast, cut into 1-inch cubes
- 1 tablespoon cornstarch
- 3 tablespoons soy sauce, divided
- 2 tablespoons vegetable oil, divided
- 1/2 cup roasted unsalted cashews
- 1 large bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 green onions, sliced
- 1/4 cup chicken broth
- 1 tablespoon hoisin sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon granulated sugar
- 1 teaspoon cornstarch
Step-by-Step
- In a medium bowl, combine the chicken with 1 tablespoon cornstarch and 1 tablespoon soy sauce. Marinate for 15 minutes.
- In a separate small bowl, whisk together the chicken broth, remaining 2 tablespoons soy sauce, hoisin sauce, sesame oil, sugar, and 1 teaspoon cornstarch to create the sauce.
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the cashews and toast for 1-2 minutes until golden brown, then remove and set aside.
- Add the remaining oil to the wok. Add the chicken in a single layer and cook undisturbed for 2 minutes, then stir-fry until fully cooked through, about 3-4 more minutes.
- Add the bell pepper, garlic, and ginger to the wok. Stir-fry for 2 minutes until the pepper is tender-crisp.
- Pour the sauce mixture into the wok. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and glazes the chicken.
- Stir in the toasted cashews and green onions. Remove from heat and serve immediately.
Best Ways to Enjoy It
Serve this dish warm over a bed of fluffy white rice. You can also use brown rice or quinoa for extra fiber. Add a side of steamed broccoli or snap peas. Set the table and enjoy a stress-free family meal tonight. It feels like a special treat right at home.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, use a skillet over medium heat for 5 minutes. This helps keep the chicken tender and the sauce perfectly glossy. Avoid the microwave if you want to keep the cashews crunchy.
Tips for Best Results
- Don’t skip the marinating step to ensure tender chicken.
- Avoid crowding the pan so the chicken browns properly.
- Swap the bell pepper for snap peas if you prefer more crunch.
- For back-to-school season, prep the sauce on Sunday for faster cooking.
- Add a pinch of red pepper flakes for a spicy kick.
- Use a very hot skillet to get that authentic stir-fry flavor.
- Always toast your cashews to bring out their natural oils.
Ways to Switch It Up
- Use Tamari instead of soy sauce for a gluten-free version.
- Swap chicken for shrimp for a faster cooking protein.
- Add sliced carrots or zucchini for extra garden-fresh vegetables.
- Use honey instead of sugar for a more floral sweetness.
Common Questions
Can I make this ahead of time?
Yes, you can chop everything and mix the sauce in advance. This makes the final cooking process take less than 10 minutes. Just keep the cashews separate until you are ready to serve.
Will my kids actually eat this?
Most kids love the mild, sweet sauce and the crunchy nuts. You can cut the peppers into very small pieces if they are picky. It is a very family-friendly way to introduce new flavors.
What if I don’t have a wok?
A large, heavy skillet works just as well as a wok. Just make sure it is hot before you add your ingredients. You want that signature sizzle when the chicken hits the pan.
I hope this Easy Cashew Chicken becomes a new favorite in your home. It is such a joy to serve a meal everyone loves. Happy cooking!
— Alex
Ingredients
- 1 lb chicken breast, cut into 1-inch cubes
- 1 tablespoon cornstarc h
- 3 tablespoons soy sauce, divided
- 2 tablespoons vegetable oil, divided
- 1/2 cup roasted unsalted cashews
- 1 large bell pepper, diced
- 2 cloves garlic , minced
- 1 teaspoon fresh ginger, grated
- 3 green onions , sliced
- 1/4 cup chicken broth
- 1 tablespoon hoisin sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon granulated sugar
- 1 teaspoon cornstarc h
Instructions
- In a medium bowl, combine the chicken with 1 tablespoon cornstarch and 1 tablespoon soy sauce. Marinate for 15 minutes.
- In a separate small bowl, whisk together the chicken broth, remaining 2 tablespoons soy sauce, hoisin sauce, sesame oil, sugar, and 1 teaspoon cornstarch to create the sauce.
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the cashews and toast for 1-2 minutes until golden brown, then remove and set aside.
- Add the remaining oil to the wok. Add the chicken in a single layer and cook undisturbed for 2 minutes, then stir-fry until fully cooked through, about 3-4 more minutes.
- Add the bell pepper, garlic, and ginger to the wok. Stir-fry for 2 minutes until the pepper is tender-crisp.
- Pour the sauce mixture into the wok. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and glazes the chicken.
- Stir in the toasted cashews and green onions. Remove from heat and serve immediately.
