Cashew Chicken Recipe

I just made this cashew chicken recipe last night, and I had to share how easy and delicious it turned out! The flavors were bold, the veggies stayed crisp, and the toasted cashews added the perfect crunch. The best part? It came together so fast that I had time to enjoy my meal without rushing.

This recipe reminded me why I love quick dinners packed with flavor. And guess what? If you love cozy desserts, you can also check out my Mini Pumpkin Cheesecakes Recipe for a sweet follow-up!

Additional Tips for Making This Recipe Better

Here are some tips I learned while making this cashew chicken. These little tricks really made a difference in taste and texture:

• Toast the cashews properly: I toasted them in a dry pan over medium heat before cooking anything else. It deepens the flavor and gives a golden crunch.
• Don’t crowd the pan with chicken: I cooked the chicken in batches to keep it crisp instead of soggy.
• Use fresh veggies only: Bell peppers and onions should stay slightly crunchy for that perfect stir-fry texture.
• Control the salt: Since soy and oyster sauces are salty, go easy on the added salt.
• Finish with fresh green onions: It brings a light bite and a pop of green right before serving.

Fun Variations to Try with This Cashew Chicken

Want to switch things up? This recipe is very adaptable! You can easily make it fit your preferences or dietary needs. I’ve tried a few of these and loved them.

• Dairy-Free: This recipe is naturally dairy-free, which is perfect for many diets.
• Sugar-Free Version: Skip the sugar or use monk fruit or stevia. The oyster sauce still provides a mild sweetness.
• Spicy Kick: Add chili flakes or a chopped red chili while stir-frying the garlic.
• More Veggies: Broccoli, zucchini, or snap peas go great with this dish.
• Protein Swap: Use shrimp or tofu for a twist!

You can also explore more dinner recipes like stir-fried noodles or baked chicken bites that go well with this flavor-packed dish.

Must-Have Kitchen Tools for This Recipe

Before starting, gather your tools so everything goes smoothly in the kitchen.

• Large skillet or wok – Essential for stir-frying evenly and quickly.
• Mixing bowl – To coat the chicken and mix sauces.
• Measuring spoons and cups – Helps keep the sauce balanced.
• Wooden spoon or spatula – To stir ingredients without damaging your pan.
• Knife and cutting board – For chopping veggies and chicken cleanly.

How to Serve Cashew Chicken Like a Pro

Presentation matters, and I love serving this dish with a few simple tricks. It makes the meal look as good as it tastes!

• Serve hot over steamed jasmine or basmati rice. The sauce soaks into the rice beautifully.
• Add a sprinkle of sesame seeds on top for a pretty and nutty garnish.
• Arrange the stir-fry in a wide bowl with fresh green onion slices on top.
• If you want to pair it with something hearty, try it with a side of garlic noodles or even my Chicken Caprese Panini Recipe for a fusion-style dinner!

How to Store This Flavor-Packed Stir-Fry

Want to save some for later? This dish stores well and reheats easily too.

• Restoring: Store leftovers in an airtight container in the fridge. They stay fresh for up to 3 days. Stir once while reheating to distribute the sauce.
• Freezing: You can freeze it, but the veggies might lose their crunch. Freeze in a sealed container for up to 2 months.
• Reheating: Reheat gently in a skillet with a splash of water or broth over low heat. Microwaving also works, but stir halfway through for even heating.

Why You’ll Love This Cashew Chicken Recipe

Here’s why this recipe has become one of my go-to meals. It’s quick, flavorful, and perfect for any night of the week.

• Quick & Easy to Make
  Ready in under 30 minutes—perfect for busy weeknights.
• Loaded with Texture & Flavor
  Crunchy cashews, juicy chicken, and crisp veggies in a sweet-savory sauce.
• Perfectly Customizable
  Add your favorite vegetables or swap in a different protein—super versatile!
• Healthy & Balanced
  High in protein and packed with colorful veggies, it’s a wholesome choice.
• Family-Approved Dinner
  Even picky eaters enjoy it because the sauce is mild but flavorful.

Everything You Need to Know Before You Start Cooking

This cashew chicken recipe uses everyday ingredients, but getting the balance right is key. Here are some extra notes for success:

• Chicken Tip: Use fresh boneless chicken breast, and cut into equal-sized cubes for even cooking. Don’t skip the flour coating—it adds light crispness.
• Cashew Tip: Always toast the cashews before adding them back to the stir-fry. It gives them a roasted, rich flavor that’s addicting!
• Veggie Prep: Keep the bell peppers and onions chunky so they retain a bit of bite.
• Sauce Tip: Mix the sauce before cooking and give it a quick stir before pouring it into the skillet. Cornstarch tends to settle at the bottom.
• Timing: Don’t overcook the sauce—once it thickens and looks glossy, you’re ready to go.

Ben Carraoli

Cashew Chicken Recipe

Craving something flavorful, nutty, and just a bit saucy? This Cashew Chicken recipe is perfect for a quick dinner packed with color and crunch. Tender chicken pieces are stir-fried with sweet peppers, onions, and toasted cashews, then coated in a rich soy-oyster sauce. Pair it with steamed rice for a comforting meal ready in no time.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 3

Course: Dinner

Calories: 370

Ingredients Method

Ingredients

  

• 1/2 cup red bell pepper cubed — adds sweetness and color
• 1/2 cup green bell pepper cubed — brings a subtle bitterness for balance
• 1 small onion quartered — gives sweetness and depth when lightly cooked
• 2 green onions chopped — separates the whites and greens for texture layering
• 2 garlic cloves minced — adds aromatic richness to the dish
• 1/2 cup cashew nuts — toasted for a buttery crunch avoid salted ones
• 2 tablespoons vegetable oil — use a neutral oil with a high smoke point
• 1 tablespoon sesame oil — for nutty toasted flavor
• For the Chicken:
• 2 chicken breasts cut into cubes — use fresh chicken for best texture
• 1 tablespoon flour — helps with browning and slight crisping
• Salt & black pepper to taste — enhances the overall flavor
• For the Sauce:
• 3 tablespoons low-sodium soy sauce — keeps the dish savory without being too salty
• 2 tablespoons oyster sauce — adds umami depth and slight sweetness
• 2 teaspoons sugar — balances out the salt and intensifies flavor
• 2 teaspoons cornstarch dissolved in 1/2 cup water — helps thicken the sauce to coat everything evenly

Method

 

1. Start by mixing the sauce. Combine soy sauce, oyster sauce, sugar, and dissolved cornstarch in a small bowl. Stir well until the sugar is dissolved and the mixture is smooth. Set it aside so the flavors can meld while you prep the rest.
2. Next, cut the chicken into bite-sized cubes. Season with salt and pepper, then toss with flour in a mixing bowl. The flour helps the chicken get a nice golden coating when fried. Set the coated chicken aside while you prep the veggies and cashews.
3. Toast the cashews in a skillet with 1 tablespoon of vegetable oil over medium heat. Stir frequently until they’re golden and fragrant. This step brings out their rich flavor. Remove the cashews and set them aside for later.
4. In the same skillet, add the sesame oil and the remaining tablespoon of vegetable oil. Increase the heat to medium-high and add the floured chicken. Cook the chicken for about 5 to 7 minutes or until golden brown on all sides and fully cooked through. Once done, transfer the chicken to a clean plate.
5. Now add the bell peppers and quartered onion to the skillet. Stir-fry them for 2 to 3 minutes. The goal is to keep them slightly crisp while softening the edges. Then toss in the white parts of the green onions and minced garlic. Cook for another minute to build more flavor into the base.
6. Give the prepared sauce a quick stir and pour it into the skillet with the veggies. Stir constantly as the sauce begins to thicken. This should take about 2 to 3 minutes. You’ll know it’s ready when the sauce becomes glossy and coats the back of a spoon.
7. Return the cooked chicken to the pan and stir everything together. Make sure all the chicken pieces and veggies are well-coated in the thickened sauce. Finally, toss in the green parts of the green onions and the toasted cashew nuts. Stir just until everything is combined and heated through.
8. Serve hot with a side of steamed rice or noodles. Enjoy!