This Cashew Chicken Recipe is quick, simple, and full of flavor with tender chicken, sautéed peppers, crunchy cashews, and a satisfying stir-fry sauce.
author’s notes
20-Minute Dinner Winners!
The number one request in my inbox lately? Quick and straightforward dinners with minimal ingredients. So I made it my mission to create some simple recipes that are still super flavorful and come together in under 20 minutes with just a few basics.
Some of the winners so far? These Thai Chicken Wraps (I could eat them every single day) and this Instant Pot Mac and Cheese (my kids could eat that one every single day ). They are fun, filling, and do not take much time, which is exactly what busy nights call for.
And now this Cashew Chicken recipe has quickly climbed the ranks to one of my family’s favorites. It comes together in 15–20 minutes, looks impressive, and tastes better than takeout! The reliable weeknight meal, especially when you’ve already have a batch of chicken cooked and ready to go.
What’s In This Cashew Chicken Recipe?
| Ingredient Group | Tip |
|---|---|
| Cooked chicken | This cashew chicken recipe is the reliable place to use rotisserie or pre-grilled chicken! You do not need to reheat it first since it will warm through as it cooks. |
| Bell peppers | Slice thin for quick cooking. One large pepper or a handful of mini peppers both work great. |
| Cashews | Use dry-roasted cashews for the best flavor. |
| Sauce ingredients | Whisk until smooth before adding to the pan so the sauce thickens evenly and coats everything. |
| Garlic & Ginger | For a shortcut, use a paste, jarred, or frozen cubes. |
How To Make Cashew Chicken Recipe (Tips)
- Make sauce: Whisk everything together in a bowl until smooth and keep nearby.
- Prep: Cube the chicken and thinly slice the peppers.
- Cook peppers: Heat oil in a pan and sauté peppers until crisp-tender.
- Add chicken: mix in chicken and cashews, then pour in the sauce and gently toss.
- Finish: Cook just until warmed and thickened and enjoy!
Quick Tip
Re-stir the sauce just before adding it to the skillet; it separates as it sits!
chelsea’s recipe tip
What To Serve Alongside This Meal
Here are my go-to bases and sides for this cashew chicken recipe:
- Lettuce wraps: Spoon the chicken into butter lettuce for a lighter meal.
- Steamed rice: White rice, jasmine, or brown rice all soak up the sauce evenly! Or grab Ready Rice® to keep things as quick as possible.
- Fried rice: A great way to turn it into a takeout-style dinner at home.
- Roasted broccoli: Adds color, crunch, and balances everything nicely.
- Asian cucumber salad: Light, fresh, and reliable for some contrast.
Storage
- Store leftovers from this cashew chicken recipe in an airtight container in the fridge for 3–4 days.
- Reheat on the stovetop or in the microwave, stirring occasionally and adding a splash of water if needed to thin.
More straightforward Chicken Recipes:
Dinner
Chicken Stir Fry Recipe
Dinner
Chicken Chow Mein Recipe
Lunch
Asian Chicken Wraps
Dinner
Teriyaki Chicken SaladIngredients
- 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 (see note 1)
- 2 teaspoons garlic paste
- 1 tablespoon + 1 teaspoon toasted sesame oil (divided)
- 1-1/4 cups thinly sliced red bell pepper (see note 2)
- 3 cups chopped cooked chicken (see note 3)
- 1/2 cup halved roasted cashews
- 4 green onions (thinly sliced, skippable, for serving)
- toasted sesame seeds (skippable, for serving)
- Cooked rice (skippable, for serving)
Method
- Make Sauce: In a medium bowl, whisk the cornstarch and vinegar until smooth. Add the remaining sauce ingredients and stir until fully combined. keep nearby and stir again right before adding to the pan.
- Cut chicken into 1-inch cubes. Thinly slice the bell peppers.
- Heat 1 tbsp sesame oil in a large nonstick pan over a medium burner. Once hot, add the peppers and sauté for 3 to 5 minutes, stirring occasionally, until crisp-tender.
- 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.
- Remove from heat and drizzle the remaining 1 teaspoon sesame oil over the dish. serve while it is hot over cooked rice. finish with green onions and a handful of sesame seeds, if desired.
