Cashew Chicken
Tender, juicy chicken breast pieces stir-fried with crunchy roasted cashews in a savory-sweet garlic sauce. A Chinese-American takeout favorite that comes together in under 25 minutes for a quick weeknight dinner.
For 4 servings
- prep · ~10 min
Marinate the chicken.
1.In a bowl, combine 1 tbsp soy sauce, 1 tbsp cornstarch, salt, and black pepper.2.Add chicken cubes and toss to coat evenly. Set aside for 10 minutes. - prep · ~2 min
Make the stir-fry sauce.
1.In a small bowl, whisk together remaining 2 tbsp soy sauce, 1 tbsp cornstarch, rice vinegar, hoisin sauce, honey, sesame oil, and water until smooth.TIPWhisk the sauce right before adding to the wok—the cornstarch settles quickly. - roast · ~3 min
Toast the cashews.
Place a dry wok over medium-low heat. Add cashews and toast, stirring constantly, until golden brown and fragrant, about 2 to 3 minutes. Transfer to a plate and set aside.
TIPCashews burn quickly—keep them moving and pull them off the heat the moment they turn golden. - fry · ~5 min
Stir-fry the chicken.
Heat vegetable oil in the wok over high heat until shimmering. Add marinated chicken in a single layer and let it sear undisturbed for 1 minute, then stir-fry for another 3 to 4 minutes until golden and cooked through. Remove chicken to a plate.
TIPDon't crowd the pan—high heat is essential for that wok-seared flavor. Cook in two batches if needed. - fry · ~4 min
Cook the vegetables.
Add onion and bell pepper to the same wok. Stir-fry over high heat for 2 to 3 minutes until just tender-crisp with lightly charred edges. Add garlic and ginger, and stir-fry for 30 seconds until fragrant.
- mix · ~2 min
Combine everything with the sauce.
1.Return chicken to the wok with the vegetables. Give the sauce a quick whisk, then pour it over the chicken.2.Toss everything together and cook for 1 to 2 minutes until the sauce thickens and coats each piece evenly.3.Add toasted cashews and toss once to distribute.TIPAdd cashews at the very end so they stay crunchy. Stirring them too early makes them soft. - garnish · ~1 min
Garnish with sliced green onions and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a wok or cast-iron skillet for high, even heat that sears the chicken quickly without steaming.
- 2Pat chicken breast cubes dry before marinating to help the cornstarch coating adhere better.
- 3Toast the cashews in a dry pan just until fragrant—they continue browning off heat.
- 4Stir the sauce again just before pouring it in, as the cornstarch settles at the bottom.
- 5Cut bell pepper and onion into uniform 1-inch pieces so they cook at the same rate as the chicken.
- 6Work in small batches if needed to avoid overcrowding—crowding lowers the pan temperature and causes steaming.
Adapt it for your goals.
Spicy
Add 1-2 teaspoons of chili garlic sauce or red pepper flakes to the stir-fry sauce for a fiery kick that balances the sweetness of the honey and hoisin.
low carb / ketoLow-carb / keto
Replace honey with a sugar-free sweetener like monk fruit syrup or erythritol, and serve over cauliflower rice instead of steamed jasmine rice.
vegetarianVegetarian
Swap the chicken for extra-firm tofu, pressed and cubed, then follow the same marinade and method—add it to the wok before the vegetables for a protein-rich meatless version.
extra veggieExtra-veggie
Stir-fry a handful of snap peas, broccoli florets, or sliced carrots along with the onion and bell pepper to boost color, fiber, and crunch.
Why this is on our healthy list.
High-Quality Lean Protein
Chicken breast provides a generous serving of lean protein, which supports muscle repair and satiety without excess saturated fat.
Rich in Heart-Friendly Unsaturated Fats
Cashews contribute healthy monounsaturated and polyunsaturated fats, which may help maintain healthy cholesterol levels when eaten as part of a balanced diet.
Natural Antioxidants from Vegetables
Red bell pepper and green onion supply vitamin C and other antioxidants that support immune function and skin health.
Frequently asked questions
Yes, boneless skinless chicken thighs work great—they stay juicy and tender. Increase stir-fry time by about 1-2 minutes per batch.
