Why You’ll Love This Cashew Chicken Recipe

Are you looking for a delicious and easy dinner recipe that’s ready in minutes? This cashew chicken is the answer! It’s perfect for busy weeknights when you want something satisfying and flavorful without spending hours in the kitchen.

I’ve been on a mission to create quick and easy dinners that use minimal ingredients and deliver maximum flavor. This Cashew Chicken recipe definitely fits the bill. It rivals your favorite takeout spot but is healthier and faster to make at home.

Some of my other quick dinner winners include Thai Chicken Wraps (which I could honestly eat every day!) and Instant Pot Mac and Cheese (my kids are obsessed!). These recipes are fun, filling, and, most importantly, quick – perfect for those hectic evenings.

This Cashew Chicken recipe has quickly become a family favorite. It’s ready in just 15–20 minutes, looks impressive, and tastes even better than takeout! It’s an ideal weeknight meal, especially if you have pre-cooked chicken on hand.

Key Ingredients for the Best Cashew Chicken

Let’s break down the key ingredients that make this cashew chicken so irresistible:

How to Make the BEST Cashew Chicken: Step-by-Step Guide

Ready to get cooking? Here’s a simple step-by-step guide to making this delicious cashew chicken recipe:

1. Prepare the Sauce: In a medium bowl, whisk together all the sauce ingredients until smooth. Set aside for later.
2. Prep the Ingredients: Cube the cooked chicken into bite-sized pieces. Thinly slice the bell peppers for even cooking.
3. Sauté the Peppers: Heat the sesame oil in a large pan or wok over medium heat. Add the sliced bell peppers and sauté until they are crisp-tender, usually about 3-5 minutes.
4. Combine and Cook: Stir in the cubed chicken and roasted cashews. Then, pour the prepared sauce over the chicken and cashews, gently tossing to coat everything evenly.
5. Final Touches: Cook the mixture until the chicken is heated through and the sauce has thickened to your desired consistency. This usually takes just a few minutes.
6. Serve and Enjoy: Serve your delicious homemade cashew chicken immediately over steamed rice or your favorite side. Garnish with chopped green onions and sesame seeds for added flavor and visual appeal.

Quick Tip

Re-stir the sauce just before adding it to the skillet; it separates as it sits! This will ensure even thickening and a beautiful glaze on your chicken.

Serving Suggestions: What to Serve with Cashew Chicken

Here are some of my favorite bases and side dishes to serve alongside this amazing cashew chicken recipe:

• Steamed Rice: White rice, jasmine rice, or brown rice all soak up the delicious stir-fry sauce perfectly! For the quickest option, grab a package of Ready Rice®.
• Fried Rice: Turn your cashew chicken into a complete takeout-style dinner by serving it with homemade fried rice.
• Roasted Broccoli: Add a pop of color, a satisfying crunch, and a healthy balance to your meal with roasted broccoli.
• Asian Cucumber Salad: A light and refreshing Asian cucumber salad provides a delicious contrast to the rich flavors of the cashew chicken.
• Lettuce Wraps: For a lighter meal option, spoon the cashew chicken into crisp butter lettuce leaves for delicious and healthy lettuce wraps.

Storage Tips

• Store leftovers in an airtight container in the refrigerator for 3–4 days.
• Reheat on the stovetop or in the microwave, stirring occasionally and adding a splash of water if needed to thin the sauce.

More Easy and Delicious Chicken Recipes

Looking for even more quick and easy chicken recipes? Check out these favorites:

Cashew Chicken Recipe

This recipe serves 3 people.

Sauce Ingredients:

• 1 teaspoon cornstarch
• 1 tablespoon rice vinegar
• 1/4 cup hoisin sauce
• 1-1/2 teaspoons Sriracha
• 2 tablespoons soy sauce
• 2 tablespoons light brown sugar
• 2 teaspoons minced ginger
• 2 teaspoons garlic paste

Chicken Ingredients:

• 1 tablespoon + 1 teaspoon toasted sesame oil, divided
• 1-1/4 cups thinly sliced red bell pepper
• 3 cups chopped cooked chicken
• 1/2 cup halved roasted cashews
• 4 green onions, thinly sliced (optional, for serving)
• Toasted sesame seeds (optional, for serving)
• Cooked rice (optional, for serving)

Instructions

1. Make Sauce: In a medium bowl, whisk the cornstarch and vinegar until smooth. Add the remaining sauce ingredients and stir until fully combined. Set aside and stir again right before adding to the pan.
2. Cut chicken into 1-inch cubes. Thinly slice the bell peppers.
3. Heat 1 tbsp sesame oil in a large nonstick pan over medium heat. Once hot, add the peppers and sauté for 3 to 5 minutes, stirring occasionally, until crisp-tender.
4. Add the cubed chicken and cashews to the pan. Pour in the sauce and gently stir. Cook for 1 to 2 minutes until everything is heated through and the sauce is thick, glossy, and lightly coats the chicken.
5. Remove from heat and drizzle the remaining 1 teaspoon sesame oil over the dish. Serve immediately over cooked rice. Garnish with green onions and a handful of sesame seeds, if desired.

Recipe Notes

• Note 1: To save time, use refrigerated minced garlic and ginger paste.
• Note 2: Use one large bell pepper or about 6 to 7 mini peppers. I use mini red peppers and slice them on a diagonal.
• Note 3: Use leftover grilled chicken, store-bought pre-grilled chicken, or rotisserie chicken. Do not shred the chicken. It is best when cut into larger cubes.
• Note 4: For a fast rice base, use Ready Rice and simply warm it before serving.
• Note 5: Since the chicken is already cooked, avoid overcooking. You only need to warm it through and let the sauce thicken.
• Storage: Cool completely, then store in an airtight container in the fridge for 3 to 4 days. Reheat on the stove or in the microwave, stirring occasionally.

Nutrition Information

Serving Size: 1 serving

• Calories: 379kcal
• Carbohydrates: 35.8g
• Protein: 32.2g
• Fat: 14.1g
• Cholesterol: 83.2mg
• Sodium: 558.8mg
• Fiber: 8g
• Sugar: 10.4g

Nutrition information is automatically calculated and should only be used as an approximation.