Better-Than-Takeout Cashew Chicken

I’ve shared many peanut chicken recipes but never one for cashew chicken.

I don’t know what I was waiting for because this dish is easy, ready in 20 minutes, and loaded with flavor and so much texture from the vegetables and cashews.

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!!

It tastes as good as the cashew chicken you’d get at your favorite Asian restaurant. Actually it’s better. Not that I’m partial or anything.

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.

MY OTHER RECIPES

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 a wonderful sauce that’s made with soy sauce, honey, rice wine vinegar, ginger, and Asian chili garlic sauce. It’s kept in the Asian section of my regular grocery store. The heat from the chili garlic 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 and it’s 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!!

Better-Than-Takeout Cashew Chicken

This dish is easy, ready in about 20 minutes, and loaded with flavor and so much texture. It’s better than what you’d get at a restaurant. 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 and the dish is finished with cashews and a wonderful sauce that’s made with soy sauce, honey, rice wine vinegar, ginger, and chili garlic sauce. The heat from the chili garlic sauce makes the chicken come to life without being overly hot and spicy. The sauce helps keep the chicken moist and tender and clings to the veggies beautifully.

Ingredients:

  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 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
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons honey, or to taste
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon Asian chili garlic sauce, or to taste (found in the Asian section of the grocery store)
  • 3/4 teaspoon ground ginger
  • 3/4 to 1 cup green onions, sliced into thin rounds (from about 3 or 4 green onions)

Directions:

  1. To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, chicken, seal, and shake to coat chicken evenly.
  2. 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.
  3. 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.
  4. To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.
  5. Add the cashews to the skillet and stir to combine.
  6. Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.
  7. Add the green onions, stir to combine, and serve immediately. Chicken is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.
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60 comments on “Better-Than-Takeout Cashew Chicken”

  1. Cashew chicken is one of my favorite Chinese dishes but I find that many places go heavy on the canned water chestnuts, baby corn and bamboo shoots and skimp on the fresh veggies. Yours is gorgeous and colorful. No need to go out or order in with a recipe this quick!

    • Funny that you say that about those veggies (canned water chestnuts, baby corn, and bamboo shoots) because those are the veggies they always used to use in my childhood recollection of this dish! I definitely love the fresh veggies more!

  2. I haven’t had this dish in years! (Probably because I moved to England from Hawaii for university…) Anyway! Your version looks so fresh and tasty that I’m definitely making it for dinner this week! 😊

    • Hi Averie- just following up my previous comment to say the boyfriend and I made this tonight and it was delicious! We halved the recipe and followed it to a tee – albeit with tofu instead of chicken – and it came out just like the photos! …Which are gorgeous by the way ;) This dish is going to be on repeat for sure!

      • Oh I am so glad you made this so soon after I posted it and that it came out great with tofu, too! Glad it will be on repeat and thanks for the compliments on my photos!

  3. I love your recipes and enjoy your sight! However, the only thing missing for me (and I am sure many others) is an estimation as to the calorie content of the dish. So many people have to watch their intake of sodium or carbs relating to high blood pressure or diabetic condition it would be of great help to have a little estimation of these things. Have you ever considered aiding with that info? I have always thought that everything in moderation, so I believe in eating all foods and just adjusting serving size to what fits into my day. Your photographs are amazing! Thank you for all you do!!

  4. This could possibly be the best cashew chicken! I love that you used chili garlic sauce – we are obsessed with it! Pinned! 

  5. Time to buy cashews–I’m sure this would be a hit!  

  6. This looks amazing! I’m a huge cashew chicken fan so I will definitely be trying this!

    http://odessadarling.co

  7. I can’t believe this recipe goes together that easily!  I love it!

  8. Thank you Averie for all the lovely recipes. Have a Wonderful Week.

  9. I have been so obsessed with cashews lately.  They are so mild and filled with protein they are the perfect nut! Looking forward to giving this a try.

  10. Cashew chicken is my go-to takeaway pick – I love the idea of designing my own version. This really does look better than take-out!

  11. this sounds fantastic Averie! love that this has an authentic Asian sauce with not a crazy amount of ingredients – pinned! x

  12. This looks SO good. Every time I come here you seem to have another quick, easy, and fabulous chicken recipe!! 

  13. This looks SO good Averie!!  Beautiful photography as well.

  14. This is an amazing recipe.  Substituted  carrots for the edamame. Absolute perfection!

  15. We had this for dinner last night.  Very tasty.  I subbed in veggies that I had on hand (yes, I used a can of water chestnuts–don’t judge!).  

  16. I made this last night and it turned out great! I served it with cauliflower rice. The sesame oil adds a great flavor. I’ve made many of your cookie recipes before (the lemon cream cheese ones are awesome), but this was the first non-dessert recipe of yours I have tried. Thanks!

    • Thanks for trying the recipe and I’m glad it came out great for you! Cauli rice is always good and thanks for branching out into my savory recipes. LMK what else you make!

  17. This was amazing! The sauce tasted just like General Tso’s. Better than take out indeed! Thank you for sharing

  18. Just made this. I thought this would be a nice warming dish since here in South Africa it is the middle of winter (although its 26 degrees celcius outside :-) ) Substituted the chicken with frozen fried tofu, snowpeas, chopped mushrooms and zuchini, water chestnuts and baby corn since I am vegetarian.  Was super yummy.  Thanks for the recipe.

  19. This was so good!! Thanks for sharing such delicious recipes. I loved how balanced this was. 

  20. I made the Cashew Chicken recipe today. It was delicious. I only added a teaspoon of chili garlic sauce. I will definitely make this again.

  21. Can the Better than take out cashew chicken be cooked in the crackpot? It sounds so good and much better than others I have read. Thank you for all the wonderful recipes.

    • I haven’t tried it that way so can’t say for sure. It’s a really fast dish to throw together and I find it’s very easy to throw together at the time we’re going to eat it than think about the CP.

  22. Oh. My. God. You were not kidding with the title of this recipe! Made it for dinner tonight and it’s soooooo good. My boyfriend and I doubled the recipe so we would have some leftovers to eat all week and I’m so glad we did!! Will definitely be making this again and again. We make your lemon honey chicken often and now I know we really need to try all of your recipes = ) I make your cookie bars all the time too!

  23. So delicious! I’m so glad that I doubled the recipe on a gamble that this meal would taste as yummy as your pictures look. Winner winner, cashew chicken dinner! Had it for two nights now and couldn’t wait until dinner to have it again—so I just had it for lunch!

  24. This was tasty! I used garlic scapes instead of green onion and sriracha as somehow had no garlic chili sauce (!?!). Hubs would have liked a bit more sauce, that’s my only possible suggestion for others. Served with rice and egg rolls–yum!

  25. I tried to pin this but it failed to pin.

  26. Can this be served with pad thai noodles?

  27. Averie

    Thanks you sooooo much for the delicious Cashew Chicken recipe…….

    DELICIOUS!!!!!!

    It’s Yummy….I substituted carrots for broccoli………

  28. Cashew chicken was amazing. I had to substitute apple cider vinegar for the rice vinegar and I also used siracha instead of the chili sauce simply because that is what I had in my cabinet, but both acceptable and good substitutes. I added water chestnuts and bamboo shoots. Next time I may double the sauce, but so happy I came across this recipe flavorful and fresh, thank you!

    • Thanks for trying the recipe and I’m glad it came out great for you! Love that you used what you had on hand, including working in some water chestnuts and bamboo shoots, of which I love both!

  29. Made this for dinner last night – boyfriend and I wanted to make cashew chicken, but I hate using vegetable oil (it’s so hard to dispose of after) so we found this one on Pinterest. Came out VERY tasty! I am eating the leftovers as I type this, actually :). We considered adding mushrooms too as a veggie (although ultimately did not), and we did leave out the edamame, but we used red + green bell peppers and the broccoli. Thanks for the recipe!

  30. I definitely wanted more sauce, great recipe overall!

  31. Great dish. Made it with turkey breast which worked well, also used baby broad beans instead of edamame. Will make again with a bit more sauce. Thank you

  32. Hi Averie……! i love cashew and chicken & cashew combo its really amazing, i will make it from your recipe….Thanks for the sharing and keep shared your new recipe and amazing ideas…!

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