Cashew Chicken Recipe: Simple, Cozy, and Crowd-Pleasing

Cashew Chicken is a go-to for many homes—a dish that feels both comforting and a touch special. It’s the kind of weeknight favorite that comes together quickly, with a glossy sauce, crisp vegetables, and those beloved cashews adding crunch and richness. If you’re cooking for family or friends, this is the kind of dish that earns a few nods and a couple of leftovers the next day. And yes, you can customize it to your own pantry—leftover chicken, a handful of broccoli, or a splash more heat if that’s your thing. The key is balance: a little sweet, a little savory, and a lot of texture.

Ingredients for this Cashew Chicken

Here’s what you’ll need. The quantities are friendly for a family of four, with a few flexible notes in case you’re cooking solo or feeding a crowd.

• 1 lb boneless, skinless chicken breast, diced
• 1 Tbsp soy sauce (for marinade)
• 2 tsp cornstarch (for coating)
• 2 Tbsp vegetable oil (divided)
• 1 bell pepper, sliced
• 1 medium carrot, thinly sliced
• 1/2 cup cashews, unsalted
• 3 Tbsp soy sauce (for sauce)
• 1 Tbsp rice vinegar
• 1 tsp sugar

1/2 cup chicken stock or water

• Salt and pepper, to taste

Feeling flexible? You can swap in broccoli, snap peas, or mushrooms. If you don’t have cashews, almonds also work nicely, though the flavor shifts a bit. The sauce comes together in a minute, so you can keep things light and quick on busy evenings.

Instructions

1. In a small bowl, mix the chicken with 1 tablespoon of soy sauce and 2 teaspoons of cornstarch. Toss to coat evenly and let it sit for about 5 minutes while you prep the vegetables.
2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook until lightly browned and cooked through, about 4–6 minutes. Remove from the pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of oil. Stir-fry the bell pepper and carrot for 2–3 minutes until they start to soften but still have a bite.
4. Return the chicken to the pan. Add the cashews and give everything a quick toss.
5. Whisk together the sauce ingredients: 3 tablespoons soy sauce, rice vinegar, sugar, and the half cup of chicken stock. Pour over the chicken and vegetables. Simmer for 1–2 minutes, until the sauce thickens and everything is glossy.
6. Taste and adjust with salt and pepper if needed. If you like a thicker sauce, simmer a bit longer or whisk in a teaspoon of cornstarch slurry (1 teaspoon cornstarch with 1 tablespoon water).

Cook and Prep Times

• Prep time: 15 minutes
• Cook time: 10 minutes
• Total time: 25 minutes

This is a quick, weeknight-friendly recipe. If you’re cooking for a family, you’ll have plenty for seconds. If you want to stretch it further, serve over a bed of steamed rice or alongside a simple side salad.

Nutritional information

Approximate values per serving (serves 4):

• Calories: around 350
• Protein: about 25 g
• Carbohydrates: roughly 18 g
• Fat: around 16 g
• Sodium: variable based on soy sauce and stock used

Tips for dialing in nutrition: use light soy sauce for less sodium, swap half the oil for chicken broth to reduce fat, and add more veggies to boost fiber and micronutrients.

Frequently asked questions

Can I make Cashew Chicken ahead of time?

Yes. You can chop the vegetables and marinate the chicken earlier in the day. Store both in airtight containers in the fridge. Reheat gently in a skillet, adding a splash of stock if the sauce thickens too much. The cashews stay crisp if you add them just before serving.

What should I serve with Cashew Chicken?

Plain white rice or brown rice is the classic pairing. Quinoa works nicely too if you want more protein. If you’re avoiding grains, serve with steamed vegetables or a simple cucumber salad for a lighter option.

Can I spice this up?

Absolutely. Add a pinch of red pepper flakes or a small diced jalapeño with the vegetables. For a sweeter kick, increase the sugar a touch or drizzle with a little honey at the end. Start small and taste as you go.