Go Back

Cashew Chicken

Skip the takeout and make this amazing Cashew Chicken at home! Featuring juicy chicken, crisp-tender vegetables, and crunchy cashews, all coated in the best garlicky soy sauce. It's an easy, 20-minute recipe that's healthier and more delicious than the restaurant version.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 5
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 tablespoons cornstarch
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1.25 pounds boneless skinless chicken breasts diced into 1-inch pieces
  • 2 tablespoons sesame oil
  • 1 tablespoon olive oil
  • 2 cups broccoli florets heaping
  • 1 cup red bell peppers diced small
  • 1 cup shelled frozen edamame
  • 2 cloves garlic finely minced or pressed
  • 1 cup unsalted dry-roasted whole cashews
  • 0.75 cups green onions sliced into thin rounds (from about 3 or 4 green onions)
For the Sauce
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons honey or to taste
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon Asian chili garlic sauce
  • 0.75 teaspoon ground ginger

Method
 

Preparation Steps
  1. To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, and diced chicken. Seal the bag and shake to coat chicken evenly.
  2. To a large skillet, add the sesame oil and olive oil. Add the coated chicken and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly. The chicken should be about 80-90% cooked through.
  3. Add the broccoli, bell peppers, edamame (can be added straight from the freezer), and garlic to the skillet. Stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender and chicken is cooked through; stir intermittently. While vegetables cook, prepare the sauce.
  4. To a medium bowl, add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, and ground ginger. Whisk to combine well; set aside.
  5. Add the cashews to the skillet with the chicken and vegetables, and stir to combine.
  6. Pour the prepared sauce into the skillet and stir to combine all ingredients. Allow the sauce to simmer over medium-low heat for 1 to 2 minutes, until slightly thickened.
  7. Add the green onions, stir to combine, and serve immediately with your favorite rice or noodles.

Notes

Do not omit the cornstarch in this recipe, as it coats the chicken, helping it crisp up without deep frying, and also thickens the sauce. For best results, use roasted and unsalted cashews to prevent the dish from becoming too salty. Feel free to customize the vegetables to your liking, keeping in mind that cook times may vary.