Cashew Chicken {Better than Takeout!}

This homemade Cashew Chicken tastes as good as the Cashew Chicken you’d get at your favorite Asian restaurant. Actually, it’s better! This dish is easy – ready in 20 minutes and loaded with flavor from the cashew chicken sauce and full of delicious texture from the vegetables and cashews.

Cashew Chicken stir fry in serving bowl

Homemade Cashew Chicken

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 cashew chicken really does taste better than a restaurant. Not that I’m partial or anything.

Consider this dish like 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.

Chicken with Cashew Nuts broccoli and red peppers in serving bowl

MY OTHER RECIPES

The Cashew Chicken Sauce

The dish is finished with cashews, of course, 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.

Homemade Cashew Chicken Stir Fry that Tastes Better than Takeout

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

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.

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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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82 comments on “Cashew Chicken {Better than Takeout!}”

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

  2. Can this be served with pad thai noodles?

  3. Averie

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

    DELICIOUS!!!!!!

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

  4. 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!

  5. 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!

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

  7. 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

  8. 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…!

  9. Super easy and delicious !!! Thank you for sharing this recipe !!

  10. Made this recipe over the weekend…turned out a lot spicier than I thought it would… I followed the recipe, except I added mushrooms, and used peas instead of edamame because that was what was on-hand. My older son and husband like spicier foods, so they loved it, but my two younger sons and I have a harder time with spiciness, so I think we will use less of the Asian chili garlic sauce next time ;)

    Rating: 4
    • Yes definitely adjust seasonings to taste – whether it’s salt, pepper, honey, or chili garlic sauce, always add a little, and increase from there based on who you are cooking for and everyone’s preferences.

  11. This was absolutely delicious! Used snap peas instead of peppers and edamamne and doubled the sauce. First time ever having cashew chicken but won’t be the last

    Rating: 5
  12. This is INCREDIBLE. Currently cooking/eating my way through your whole website because every recipe I try is amazing! LOVE the Thai coconut curry and the Mexican pasta salad! But since making this recipe the first time, it’s been on the weekly rotation since!

    Rating: 5
    • Thanks for the 5 star review and glad you are eating your way through my website! After blogging almost 10 years I have about 2000 recipes or so, so you should be set for a bit :)

      That curry dish…that is a PERSONAL FAVE that I make and remake all year long!

  13. Outstanding recipe. I increased the sauce by 1.5 times so there would be plenty for the rice I made to go with it. I have made this recipe 3-4 times now. My husband and our guests have raved about this meal.

    Rating: 5
  14. I just made this dish for the boys…I just reduced a little bit chilli powder cause I don’t like very spicy food and this time I actually felt like I want to eat this too… ooo my goooood… I love this dish!! It’s better than in the Asian restaurants in Darwin!!

  15. LOVE this receipe! So glad I was finally able to find a spicy cashew chicken recipe. The last one I tried came out very bland. This one had so much flavor! I think the garlic chili sauce did the trick. I used carrots instead of edamame and it turned out great! Next time I’ll double or triple the sauce. I’m actually excited to eat leftovers tomorrow! I’ll definitely be checking out some more of your recipes. Thank you!

    Rating: 5
  16. Averie, thanks for this recipe. I made this tonight. My husband ( a very picky eater) loved it and went back for seconds. Winner, winner. Next time I think I will cook the chicken in a hotter skillet to get it more crispy and double the sauce. I added orange pieces at the end and served over Jasmine rice.

    Rating: 5
  17. This was the bomb. Made it with red peppers and broccoli with a side of basmati rice with eggs and low sodium soy sauce. Delicious

    Rating: 5
  18. This meal is so delicious and easy. I’ve made it again and again!

    Rating: 5

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