Cashew Chicken {Better than Takeout!}

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Better-Than-Takeout Cashew Chicken — Juicy chicken, crisp-tender vegetables, and crunchy cashews coated with the best garlicky soy sauce!! Skip takeout and make your own restaurant-quality meal that’s easy, ready in 20 minutes, and healthier!!

Cashew Chicken stir fry in serving bowl

Copycat Chinese Cashew Chicken Recipe

I’ve shared many peanut chicken recipes, but never one for chicken with cashew nuts. I don’t know what I was waiting for! This easy cashew chicken really does taste better than a restaurant. Not that I’m partial or anything.

Consider this dish like a cashew chicken stir fry. The chicken is sautéed with sesame oil for depth of flavor before adding broccoli, red bell peppers, edamame, and garlic.

The vegetables stay crisp-tender, which is exactly the way I like them. If you prefer green bell peppers or other vegetables, mix and match as you see fit.

Better-Than-Takeout Cashew Chicken - Juicy chicken, crisp-tender vegetables, and crunchy cashews coated with the best garlicky soy sauce!! Skip takeout and make your own restaurant-quality meal that's easy, ready in 20 minutes, and healthier!!

The dish is finished with cashews, of course, and that wonderful cashew chicken sauce that’s made with soy sauce, honey, rice wine vinegar, ginger, and Asian chili garlic sauce. Asian chili garlic sauce is kept in the Asian section of my regular grocery store.

The heat from this sauce really makes the chicken come to life without being overly hot and spicy, but if you’re sensitive to heat and spices, scale back as you see fit.

The sauce helps keep the chicken moist and tender and clings to the veggies beautifully.

I loved how fast and easy dinner came together. Now, this cashew chicken recipe is going into our regular rotation. No need for takeout when homemade tastes so good.

Better-Than-Takeout Cashew Chicken - Juicy chicken, crisp-tender vegetables, and crunchy cashews coated with the best garlicky soy sauce!! Skip takeout and make your own restaurant-quality meal that's easy, ready in 20 minutes, and healthier!!

Cashew Chicken Ingredients

To make the actual chicken cashew stir-fry, you’ll need: 

  • Cornstarch
  • Chicken breasts
  • Sesame oil
  • Olive oil
  • Broccoli florets
  • Bell pepper
  • Shelled frozen edamame 
  • Garlic
  • Roasted unsalted cashews 

And for the cashew chicken sauce, you’ll need: 

  • Low-sodium soy sauce
  • Honey
  • Rice wine vinegar
  • Asian chili garlic sauce
  • Ground ginger 

Better-Than-Takeout Cashew Chicken - Juicy chicken, crisp-tender vegetables, and crunchy cashews coated with the best garlicky soy sauce!! Skip takeout and make your own restaurant-quality meal that's easy, ready in 20 minutes, and healthier!!

How to Make Cashew Chicken 

This is a super simple recipe — the hardest part is chopping up some veggies! Here’s an overview of how to make chicken with cashew nuts: 

  1. Add the cornstarch, diced chicken, salt, and pepper to a large zip-top bag and squish the chicken around to coat it. 
  2. Add the chicken to an oiled skillet and cook until the chicken is about 90% done (it will finish cooking in the sauce). 
  3. Add the broccoli, bell pepper, edamame, and garlic to the skillet and cook just for a few minutes. You want the veggies to remain crisp-tender. 
  4. Add the sauce and roasted cashews to the skillet. Simmer for a minute or two, just to give the sauce time to heat up and thicken slightly. 

Better-Than-Takeout Cashew Chicken - Juicy chicken, crisp-tender vegetables, and crunchy cashews coated with the best garlicky soy sauce!! Skip takeout and make your own restaurant-quality meal that's easy, ready in 20 minutes, and healthier!!

Can I Use Different Vegetables? 

Yes, feel free to mix and match the veggies to use up whatever’s in your produce drawer. Just note that different veggies will have different cook times. 

Can I Use Chicken Thighs? 

I’m sure you could use chicken thighs to make this easy cashew chicken recipe. Just make sure they’re boneless, and that you dice them into 1-inch chunks. 

Better-Than-Takeout Cashew Chicken — Juicy chicken, crisp-tender vegetables, and crunchy cashews coated with the best garlicky soy sauce!! Skip takeout and make your own restaurant-quality meal that's easy, ready in 20 minutes, and healthier!!

What Are the Best Cashews for Cashew Chicken? 

You’ll want to use roasted and unsalted cashews to make this recipe. I do not recommend using salted cashews otherwise your Cashew nut chicken will be far too salty. 

Can This Recipe Be Prepared in Advance? 

Yes, you can make the entire recipe as written and eat leftovers throughout the week or you can prep the ingredients in advance of making the entire recipe. 

For example, the veggies can be diced ahead of time, the sauce can be whisked together, and the chicken can be diced and stored in an airtight container until ready to use. 

Tips for Making This Recipe 

Do not omit the cornstarch in this recipe. It coats the chicken and helps it crisp up in the skillet without having to deep fry it. The cornstarch also thickens the cashew chicken sauce. 

Note that this recipe calls for roasted unsalted cashews. I don’t like using salted cashews in this recipe, because between the salted cashews and soy sauce the dish winds up being way too salty. 

Lastly, make sure to buy rice wine vinegar and not rice wine (also called mirin). They’re two different things! 

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4.51 from 742 votes

Better-Than-Takeout Cashew Chicken

By Averie Sunshine
Juicy chicken, crisp-tender vegetables, and crunchy cashews coated with the best garlicky soy sauce!! Skip takeout and make your own restaurant-quality meal that's easy, ready in 20 minutes, and healthier!!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 5
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Ingredients  

Stir-Fry:

  • 3 tablespoons cornstarch
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • about 1.25 pounds boneless skinless chicken breasts, diced into 1-inch pieces
  • 2 tablespoons sesame oil
  • 1 tablespoon olive oil
  • 2 heaping cups broccoli florets
  • 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
  • ¾ to 1 cup green onions, sliced into thin rounds (from about 3 or 4 green onions)

Sauce:

  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons honey, or to taste
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon Asian chili garlic sauce
  • ¾ teaspoon ground ginger

Instructions 

  • To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, chicken, seal, and shake to coat chicken evenly.
  • To a large skillet, add the oils, chicken, and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly. Chicken should be about 80-90% cooked through.
  • Add the broccoli, bell peppers, edamame (I add it straight from the freezer), garlic, and 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, make the sauce.
  • To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.
  • Add the cashews to the skillet and stir to combine.
  • Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.
  • Add the green onions, stir to combine, and serve immediately.

Notes

Storage: Chicken is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.

Nutrition

Serving: 1, Calories: 369kcal, Carbohydrates: 22g, Protein: 40g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 10g, Cholesterol: 96mg, Sodium: 642mg, Fiber: 4g, Sugar: 10g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Asian Chicken Recipes:

Favorite CHICKEN RECIPES and all of my ASIAN-INSPIRED RECIPES

Easy Better-Than-Takeout Chicken Fried Rice – One-skillet, ready in 20 minutes, and you’ll never want takeout again after tasting how good homemade is! Way more flavor, not greasy, and loads of juicy chicken!

Easy Better-Than-Takeout Chicken Fried Rice - One-skillet, ready in 20 minutes, and you'll never want takeout again after tasting how good homemade is!! Way more flavor, not greasy, and loads of juicy chicken!!

Chicken Pad Thai — EASY, ready in 20 minutes, and BETTER than takeout!! Tender rice noodles, juicy chicken, with crisp-tender carrots, cabbage, and more for an IRRESISTIBLE and AUTHENTIC chicken pad Thai!! 

Better-Than-Takeout Sticky Chicken — Stop calling for takeout or going to the mall food court and make this AMAZING sticky chicken at home in 15 minutes!! So EASY with the perfect balance of sweet and spicy with plenty of sticky sauce!! 

15-Minute Skillet Sesame Chicken with Broccoli – Healthier sesame chicken that isn’t breaded or fried! You won’t miss the fat or calories in this fast and easy version that’s loaded with Asian-inspired flavors! You can happily skip takeout now!

15-Minute Skillet Sesame Chicken with Broccoli - HEALTHIER sesame chicken that isn't breaded or fried!! You won't miss the fat or calories in this FAST and EASY version that's loaded with Asian-inspired flavors! You can happily skip takeout now!!

Healthier Orange Chicken — Stop calling for takeout or going to the mall food court and make this HEALTHIER orange chicken at home in less than 10 minutes!! EASY, authentic, and so INCREDIBLE that you’ll never miss the fat and calories!!

15-Minute Chicken, Vegetable, and Ramen Noodle Stir Fry – Don’t call for takeout when you can make this EASY Asian stir fry in minutes!! HEALTHIER and faster than takeout and great for busy weeknights!

15-Minute Chicken, Vegetable, and Ramen Noodle Stir Fry - Don't call for takeout when you can make this EASY Asian stir fry in minutes!! HEALTHIER and faster than takeout and great for busy weeknights!!

Kung Pao Chicken — An easy, BETTER-THAN-TAKEOUT recipe with juicy chicken and such a flavorful sauce!!

Kung Pao Chicken - An easy BETTER-THAN-TAKEOUT recipe with juicy chicken and such a flavorful sauce!! Don't call for takeout when you can make this HEALTHIER version at home in 20 minutes! So AUTHENTIC tasting!!

Slow Cooker Orange Chicken – The easiest orange chicken ever because your slow cooker does all the work! Super juicy, tender, and coated with a sweet-yet-tangy orange glaze that’s irresistible!

Slow Cooker Orange Chicken - The easiest orange chicken ever because your slow cooker does all the work!! Super juicy, tender, and coated with a sweet-yet-tangy orange glaze that's irresistible!!

Originally posted April 23, 2018. Reposted January 11, 2019 and June 11, 2021 with updated text.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




Comments

    1. Thanks for LMK that you love this dish and crave it! And make it often – so great to hear, Holly!

  1. 5 stars
    It turned out so well that I made it again tonite.
    I subed in diced carrot,broccoli, Baby Bella mushrooms and deglazed my pan with white wine. Now last week I deglazed with marsala and it left a very familiar taste that I use to enjoy so much in the garlic chicken that was once served at my beloved BoBO China. Food at this place was a one of a kind staple in the small town that I grew up in. Even had my first date with my high school crush there back in The 80s.
    I added two oth weird things as well this time around. A Japaneese 8 spice that my HEB now carries in bulk.
    And another one called Royal Spice that can only be sourced from Scarborough Faire here in Texas. I truly put that stuff on everything . It’s their exclusive turkey leg spice and is so great for many things. Check Southwest Festivals if you’d like to obtain some to play with. Its pretty unique.
    I but 5 lbs a year,lol
    I coated my chicken in it before frying it and was fantastic.
    .
    But what a great recipe that has opened the floor to me cooking more Asian dishes in the coming year.

    I walked away from your recipe with a better understanding of how those great sit down chineese restaurants keep churning out so many awesome things from their kitchens as quickly as they do.
    I’ll be making this for guests very soon. But thank you so very much for sharing this one
    . As a 57 yr old guy that loves to cook. You’ve given me another new way to impress other but more importantly, myself.

    1. Thanks for the 5 star review and I am so glad that this has become a repeat favorite for you! I really appreciate your thoughtful comment, spice recommendations, and a bit of storytelling. It’s always nice for me to get to ‘know’ the people who read my site and make my recipes. All the best on your cooking and if you make more recipes of mine, please drop in a comment!

  2. 5 stars
    It turned out so well that I made it again tonite.
    I subed in diced carrot,broccoli baby Bella mushrooms and declared my pan with white wine. Now last week I declared with marsala and it was a very familiar taste that I use to enjoy in the garlic chicken that was once served at my beloved BoBO China. A place that was a one of a kind staple in the small town that I grew up in. Even had my first date with my high school crush there.
    I added two oth we rr things as well A Japaneese 6 spice that my HEB now carries in bulk. And another one called Riyal Spice that can only be sourced from Scarborough Faire here in Texas. I put that stuff on everything . It’s their exclusive turkey leg spice and is so great for many things. Check southwest festivals if you’d like to obtain some to play with. I but 5 lbs a year,lol
    I coated my chicken in it before frying it.
    But what fantastic recipe to open the floor to me cooking more Asian dishes in the coming year. I walked away from the recipe with a better understanding of how those great sit down chineese restaurants keep chur ING out so many things from their kitchen as quickly as they do. I’ll be making this for guests very soon. But thank you so very much for sharing this one
    . As a 57 yr old guy that loves to cook. You’ve given me another new way to impress other but more importantly, myself.

  3. 5 stars
    This truly is better than take out. Made this last evening. Was a big hit and will be certainly be making it again.

  4. 5 stars
    This truly is better than take out. Made this last evening. Was a big hit and will be certainly be making it again.

    1. Thanks for the 5 star review and I am glad that this lived up to it’s Better Than Takeout claims for you and that you’ll be making it again!

  5. 5 stars
    We have this delicious recipe in our rotation and it is one of our favorites. I’ve given out this recipe many times. I used a bag of snow peas instead of the edamanie and added a small drained can of mushrooms and doubled the recipe for the sauce. Every time this recipe is so good, refreshing and healthy!

  6. 5 stars
    We have this delicious recipe in our rotation and it is one of our favorites. I’ve given out this recipe many times. I used a bag of snow peas instead of the edamanie and added a small drained can of mushrooms and doubled the recipe for the sauce. Every time this recipe is so good, refreshing and healthy!

    1. Thanks for the 5 star review and I am glad you have this in your rotation and have successfully adapted and tweaked it to your liking!

  7. 5 stars
    I had to downsize the ingredients as I only had a small amount of chicken. I also found a simple recipe for the Asian chili garlic sauce. Everything came together beautifully. I will make sure this is one of my “keeper “ recipes. Thank you!

  8. 5 stars
    I had to downsize the ingredients as I only had a small amount of chicken. I also found a simple recipe for the Asian chili garlic sauce. Everything came together beautifully. I will make sure this is one of my “keeper “ recipes. Thank you!

    1. Thanks for the 5 star review and I am glad that this came together nicely for you and you were able to adapt it based on the amount of chicken you had and it’s a keeper!

  9. 5 stars
    I substituted seitan for the chicken and it turned out great! I did everything the same – I put the seitan in a baggie to coat with cornstarch then cooked it according to the recipe. Thank you for this delicious recipe!!

  10. 5 stars
    I substituted seitan for the chicken and it turned out great! I did everything the same – I put the seitan in a baggie to coat with cornstarch then cooked it according to the recipe. Thank you for this delicious recipe!!

    1. Thanks for the 5 star review and I’m glad that seitan worked well! I have never tried it nor with tempeh although I am thinking that could work too.

  11. 5 stars
    Tried out this recipe last night for the family. Tasted amazing and everyone loved it! I doubled the sauce because I always like the extra flavor. Thanks for the yummy dinner, will be adding this to my regular meal rotation list. :)

  12. 5 stars
    Tried out this recipe last night for the family. Tasted amazing and everyone loved it! I doubled the sauce because I always like the extra flavor. Thanks for the yummy dinner, will be adding this to my regular meal rotation list. :)

    1. Thanks for the 5 star review and I’m glad everyone loved this and that it’s going into your regular meal rotation!

  13. 5 stars
    Absolutely delicious. I switched the chicken to shrimp this time. I also added mushrooms and water chestnuts. Great recipe. Thanks

  14. 5 stars
    Absolutely delicious. I switched the chicken to shrimp this time. I also added mushrooms and water chestnuts. Great recipe. Thanks

    1. Thanks for the 5 star review and I am glad this was great with shrimp! The mushrooms and water chestnuts also sound perfect!

  15. 5 stars
    I’ve made this recipe a couple of times now and LOVE it! So very tasty. Even served it to company. But, this last time I was checking the nutritional values (didn’t notice you had provided them until after I plugged them into my recipe calculator) and noticed the values you published seem to be quite off (lower calories, higher protein).
    Just saying…

  16. 5 stars
    I’ve made this recipe a couple of times now and LOVE it! So very tasty. Even served it to company. But, this last time I was checking the nutritional values (didn’t notice you had provided them until after I plugged them into my recipe calculator) and noticed the values you published seem to be quite off (lower calories, higher protein).
    Just saying…

    1. Thanks for the 5 star review and I am glad you love it!

      The nutrition stats are a computer generated courtesy estimate. Many online tools can often have a wide variety of results for the “same” recipe. I am not a dietician so all info is provided as a courtesy estimate.

    1. Thanks for the 5 star review and I am glad you loved it and will make more of my better-than-takeout recipes!