This easy Cashew Chicken recipe is a lightened up version of the restaurant favorite—and it’s ready in just 20 minutes! With juicy chicken, crisp veggies, and the best sweet and savory sauce, it’s going to be a HIT.
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A dynamite stir fry that has weeknight dinner wrapped.
Today’s recipe is my adaptation of the Thai Cashew Chicken that Ben and I had at nearly every restaurant north of Bangkok when we visited many years ago.
If you’ve had cashew chicken at take-out restaurants, you’ll be familiar with the rich, savory flavors of the sauce and the warm crunch of the cashews. This particular cashew chicken recipe, however, is much lighter and healthier than what you’ll find in a restaurant.
I packed my version with veggies, sweetened the sauce naturally with honey, then served it over whole-grain brown rice. Honestly, I didn’t miss the extra oil and sugar one bit, and I don’t think you will either.
Stir-fries are a faithful companion on busy weeknights (so is Pineapple Chicken). Start to finish, this simple cashew chicken stir-fry is ready in 20 minutes flat, even fewer if your veggies and chicken are already prepped!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Chicken Breasts. Boneless skinless breasts are a weeknight hero. If you prefer, you can swap in chicken thighs.
- Vegetables. Red bell peppers, broccoli, and green onions.
- Cashews. The star of the show! The belle of the ball! Use dry roasted and unsalted cashews.
- Stir-Fry Sauce. Soy sauce brings the umami and savory, while rice vinegar and honey balances it with sweetness. Ginger, garlic, and red pepper flakes bring the ZIP and ZING.
How to Make Cashew Chicken
Prepare. Toss the chicken with the cornstarch, salt, and pepper and heat the oil in a wok or skillet set over medium-high.
Cook the Chicken. Once the oil is shimmering, add the chicken and cook until it’s lightly browned.
Add the Veggies and Cashews. Stir in the bell pepper, broccoli, and green onions. Once the vegetables are tender-crisp, stir in the cashews and cook for 30 additional seconds.
Whisk Together the Sauce. While the chicken and vegetables cook, combine the soy sauce, rice vinegar, honey, ginger, garlic, and red pepper flakes. Adjust the amount of honey and red pepper flakes as needed.
Finish. Pour the sauce into the skillet and toss to coat. Serve the cashew chicken with rice and ENJOY!
What to Serve With Cashew Chicken
Need some inspiration that goes beyond white rice? Here are some ideas:
- Whole Grains. Brown rice is my favorite (especially Instant Pot Brown Rice), but cooked quinoa will pack some extra protein into your meal.
- Asian-Inspired Salads. Like this Asian Cucumber Salad.
- More Thai Dishes. For the takeout experience at home! This Shrimp Pad Thai is a favorite.
More Chicken Stir Fry Recipes
Cashew Chicken
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Ingredients
For the Cashew Chicken:
- 1 ¼ pounds boneless skinless chicken breasts (about 2 large), cut into bite-sized pieces
- 2 tablespoons cornstarch or substitute arrowroot powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 ½ tablespoons canola oil
- 3 medium red bell peppers seeded and cut into bite-sized pieces
- 1 large head of broccoli cut into florets (about 4 cups)
- 1 bunch green onions about 6 medium, thinly sliced
- ⅔ cup dry roasted unsalted cashews
- Cooked brown rice or quinoa for serving
For the Sauce:
- ¼ cup reduced-sodium soy sauce
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons honey plus additional to taste
- 1 tablespoon freshly grated ginger
- 2 cloves garlic minced (about 2 teaspoons)
- ¼-½ teaspoon red pepper flakes plus additional to taste
Instructions
- In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper.
- Heat the oil in a large skillet over medium high. Once the oil is hot and shiny, add the chicken mixture and sauté for 4 minutes, just until lightly browned. Add the bell pepper, broccoli, and green onions. Continue sautéing until the chicken is cooked through and the vegetables are crisp-tender, about 5 additional minutes. Stir in the cashews and cook for 30 additional seconds.
- While the chicken and vegetables are cooking, prepare the sauce. In a small bowl or large measuring cup, stir together the soy sauce, rice vinegar, 2 tablespoons honey, ginger, garlic, and ¼ teaspoon red pepper flakes. Taste and add additional honey and/or red pepper flakes as desired (I added an additional ¼ teaspoon red pepper flakes). Pour the sauce over the skillet and toss to coat. Enjoy immediately with brown rice.
Notes
- TO STORE: Store leftover cashew chicken in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Rewarm gently in the microwave or on the stovetop over low heat.
- TO FREEZE: Transfer leftovers to an airtight container or freezer bag. Place in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
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I had a little chicken left over after my daughter did her meal prepping for the week, so I looked for something easy to do with it. OMG! I used sesame oil instead of canola and next time I’ll use a little less rice vinegar. I was hoping to have leftovers, but my husband had other ideas. I think this will be on our menu every week. Thank you!!!
Hi Sharon! So glad you enjoyed the chicken! Thank you for this kind review!
By far the best cashew recipe I’ve ever made – or eaten! It was super easy and we loved the delicious, fresh flavors! My husband requested that I work this into the weekly dinner rotation!
Hi Adora! So glad you enjoyed the chicken! Thank you for this kind review!
Hello, can I sub coconut aminos for the soy sauce and honey?
Hi Debbi! I’ve only tested the recipe as written. If you decide to experiment with coconut aminos, let me know how it goes!
I love this recipe! And they do serve it in Thailand:) I am talking about 30 years ago…..it was one of my husbands favorite dish!
Hi Barbara! So glad you enjoyed the recipe! Thank you for this kind review!
Awesome. Thanks a lot .
Hope you enjoy it Carla!
Doubled the veggies to clear out the bits and bobs from the fridge, so ended up doubling the sauce too. Great way to batch prep for the week!
Great to hear, thank you Sabina!
This was so delicious! I cooked my chicken with just olive oil, salt and pepper and added edamame to the veggies and it turned out amazing!
Glad you enjoyed it, Brigid!
Excellent! My husband and I loved it! I had all the ingredients, except I substituted green pepper for red, but it was good regardless. I served it on Thai rice noodles. Will definitely make this again!
Great to hear, thank you Margaret!
Delicious! 2nd time I’ve made it. The sauce is sooooooo good!
So happy to hear, thank you Julie!
Made this many times and enjoy it every time. I usually buy the broccoli crowns and I use three of them. So it’s probably a little more broccoli than the one head.
Great to hear, Conni! Thank you!
Made this for dinner this evening. I’ve cooked and love Chinese dishes for many years and this is seriously one of the best I’ve ever made. I doubled the sauce as I love lots of sauce and so glad I have leftovers for tomorrow. Thank you for another great recipe.
So glad to hear you enjoyed it, Nancy! Thank you!
This was a solid dish that didn’t take too long to make. I liked that it used simple ingredients I already had at home. The sauce wasn’t overly sweet, which I appreciated, and the cashews added a nice texture. I might use a bit more soy sauce next time to enhance the flavor, but overall it’s a good recipe.
So glad to hear you enjoyed it, Shiela! Thank you!
This cashew chicken recipe was a nice change from the usual meals I make during the week. The sauce had a light but flavorful taste, and I liked that it wasn’t too salty or overpowering. I served it with some jasmine rice, and it felt like a takeout meal but fresher and healthier. It’s a good recipe to have on hand for when you’re short on time. Thanks so much!
This recipe was easy to make and delicious. The perfect amount of spice. My husband loves stir frys and is very particular. He said it was the best one I have made in a long time. He added, “make sure you save the recipe”. We highly recommend making this.
Yay! So glad to hear, Kim! Thank you!