Cashew Chicken
This post may contain affiliate links. Read my full disclosure policy. All the flavor of your favorite takeout, none of the fuss—this cashew chicken is quick, easy, and barely requires any prep. A weeknight dinner winner! Craving that savory-sweet cashew chicken from your favorite Chinese restaurant? This version is quick enough for a weeknight and so much better than takeout. No wok needed—just a large nonstick skillet. Aside from the chicken, the only chopping you’ll do is some garlic and scallions. The rest comes straight from the pantry. Just a heads-up: stir-fries cook fast, so have everything measured and ready to go before you start. And when prepping the chicken, keep the pieces on the larger side so they cook evenly and stay juicy. “Quick and easy. My teenage son and his friends all raved how good it was. Thanks!” What You’ll Need To Make Cashew Chicken Cashews: Roasted, unsalted cashews add crunch and a toasty, nutty bite that pairs perfectly with the savory sauce. If you’re toasting them yourself, keep a close eye—they can go from golden to burnt in seconds. You’ll know they’re ready when they smell fragrant and turn just a shade darker. Chicken: Boneless, skinless chicken breasts or tenderloins both work well here. Tenderloins are especially easy and stay tender in a quick stir-fry. Garlic & Scallions: Garlic brings bold, savory flavor, while scallions add both sharpness and fresh, bright color. Use the white and light green parts for stir-frying; save the dark green tops for garnish. Soy Sauce, Hoisin, Rice Vinegar & Water: This combo gives you that classic takeout-style sweet-salty-tangy balance. Hoisin brings sweetness and depth—go with a good brand like Lee Kum Kee or Kikkoman. Soy sauce adds umami, rice vinegar adds a little acidity, and water loosens the sauce just enough to coat everything evenly. Cornstarch: Helps the sauce cling to every bite and gives it that glossy, restaurant-style finish. Vegetable Oil & Toasted Sesame Oil: Use neutral vegetable oil for stir-frying, and finish with a drizzle of toasted sesame oil for its rich, nutty aroma. Be sure to use toasted sesame oil—the dark, fragrant kind—not the light, untoasted variety. Jump to the printable recipe for precise measurements Cashews: Roasted, unsalted cashews add crunch and a toasty, nutty bite that pairs perfectly with the savory sauce. If you’re toasting them yourself, keep a close eye—they can go from golden to burnt in seconds. You’ll know they’re ready when they smell fragrant and turn just a shade darker. Chicken: Boneless, skinless chicken breasts or tenderloins both work well here. Tenderloins are especially easy and stay tender in a quick stir-fry. Garlic & Scallions: Garlic brings bold, savory flavor, while scallions add both sharpness and fresh, bright color. Use the white and light green parts for stir-frying; save the dark green tops for garnish. Soy Sauce, Hoisin, Rice Vinegar & Water: This combo gives you that classic takeout-style sweet-salty-tangy balance. Hoisin brings sweetness and depth—go with a good brand like Lee Kum Kee or Kikkoman. Soy sauce adds umami, rice vinegar adds a little acidity, and water loosens the sauce just enough to coat everything evenly. Cornstarch: Helps the sauce cling to every bite and gives it that glossy, restaurant-style finish. Vegetable Oil & Toasted Sesame Oil: Use neutral vegetable oil for stir-frying, and finish with a drizzle of toasted sesame oil for its rich, nutty aroma. Be sure to use toasted sesame oil—the dark, fragrant kind—not the light, untoasted variety. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1: Toast the cashews. Preheat the oven to 350°F and toast the cashews on a baking sheet until fragrant, about 5 minutes—they’ll crisp up as they cool. Step 2: Make the sauce. While the cashews toast, whisk together the water, cornstarch, hoisin sauce, and soy sauce in a small bowl and set aside. Step 3: Brown the first batch of chicken. Season the chicken with salt and pepper. Heat 1 tablespoon of oil in a large skillet over high heat and stir-fry half the chicken until lightly browned, about 3 minutes. (Browning the chicken in batches helps it sear instead of steam.) Transfer it to a plate. Step 4: Cook the remaining chicken with aromatics. Add the remaining oil, chicken, garlic, and the white parts of the scallions to the pan. Cook until lightly browned, then return the first batch of chicken to the skillet. Lower the heat, add the rice vinegar, and cook for about 30 seconds, until it evaporates. Step 5: Add the sauce and finish cooking. Pour in the sauce mixture and stir everything together. Let it cook for about a minute, or until the chicken is cooked through and the sauce thickens up. Step 6: Finish with cashews and scallions. Off the heat, stir in the scallion greens, toasted cashews, and sesame oil. Adding the sesame oil at the end preserves its nutty aroma—and since a little goes a long way, you don’t need much. Serve with rice and enjoy! More Asian chicken dishes you May Like RecipeComments (458)Add Comment Recipe Comments (458) Add Comment Ingredients ¾ cup roasted, unsalted cashews ¼ cup water 2 teaspoons cornstarch 4 tablespoons hoisin sauce, best quality such as Kikkoman or Lee Kum Kee 1 tablespoon soy sauce 1½ pounds boneless, skinless chicken breasts or tenderloins, cut into 1½-inch pieces ½ teaspoon salt ¼ teaspoon freshly ground black pepper 2 tablespoons vegetable oil 6 medium garlic cloves, minced 8 scallions (1 bunch), white and green parts separated, each cut into 1-inch pieces 2 tablespoons rice vinegar ¼ teaspoon sesame oil ¾ cup roasted, unsalted cashews ¼ cup water 2 teaspoons cornstarch 4 tablespoons hoisin sauce, best quality such as Kikkoman or Lee Kum Kee 1 tablespoon soy sauce 1½ pounds boneless, skinless chicken breasts or tenderloins, cut into 1½-inch pieces ½ teaspoon salt ¼ teaspoon freshly ground black pepper 2 tablespoons vegetable oil 6 medium garlic cloves, minced 8 scallions (1 bunch), white and green parts separated, each cut into 1-inch pieces 2 tablespoons rice vinegar ¼ teaspoon sesame oil Instructions Preheat the oven to 350°F. Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. Set aside; they will crisp up as they cool. Meanwhile, prepare the sauce: in a small bowl, whisk together the water, cornstarch, hoisin sauce, and soy sauce. Set aside. Place the chicken pieces in a large bowl. Sprinkle with the salt and pepper and toss to coat evenly. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet and stir-fry until lightly browned but not cooked through, about 3 minutes. Transfer to a plate. Add the remaining tablespoon vegetable oil to the skillet; then add the remaining chicken, garlic and white parts of the scallions. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds. Add the sauce mixture to the chicken; cook, tossing, until the chicken is cooked through and the sauce is nicely thickened, about 1 minute. Remove from the heat. Stir in the scallion greens, cashews and sesame oil. Serve immediately. Preheat the oven to 350°F. Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. Set aside; they will crisp up as they cool. Meanwhile, prepare the sauce: in a small bowl, whisk together the water, cornstarch, hoisin sauce, and soy sauce. Set aside. Place the chicken pieces in a large bowl. Sprinkle with the salt and pepper and toss to coat evenly. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet and stir-fry until lightly browned but not cooked through, about 3 minutes. Transfer to a plate. Add the remaining tablespoon vegetable oil to the skillet; then add the remaining chicken, garlic and white parts of the scallions. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds. Add the sauce mixture to the chicken; cook, tossing, until the chicken is cooked through and the sauce is nicely thickened, about 1 minute. Remove from the heat. Stir in the scallion greens, cashews and sesame oil. Serve immediately. Pair with Nutrition Information Powered by Per serving (4 servings) Serving size: about 1 1/4 cups each Calories: 464 Fat: 24 g Saturated fat: 4 g Carbohydrates: 19 g Sugar: 7 g Fiber: 2 g Protein: 45 g Sodium: 855 mg Cholesterol: 125 mg Per serving (4 servings) Serving size: about 1 1/4 cups each Calories: 464 Fat: 24 g Saturated fat: 4 g Carbohydrates: 19 g Sugar: 7 g Fiber: 2 g Protein: 45 g Sodium: 855 mg Cholesterol: 125 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. 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