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Cashew Chicken Recipe - A Quick, Flavor-Packed Weeknight Favorite

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
  • 1/4 cup roasted, unsalted cashews (or raw cashews; see instructions)
  • 1 red bell pepper, sliced into thin strips
  • 1 green bell pepper, sliced into thin strips
  • 4 green onions, cut into 1-inch pieces (white and green parts separated)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons neutral oil (canola, avocado, or peanut oil)
  • Salt and black pepper, to taste
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce (or hoisin for a sweeter profile)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey (or brown sugar)
  • 1/3 cup chicken broth (or water)
  • 1 teaspoon sesame oil
  • 1–2 teaspoons cornstarch (for thickening)
  • Optional heat: 1/2 teaspoon red pepper flakes or 1 teaspoon chili-garlic sauce
  • Steamed jasmine rice, brown rice, or rice noodles
  • Lime wedges and extra green onions (optional)

Method
 

  1. Prep the chicken. Pat the chicken dry. In a bowl, toss with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Set aside while you prep the veggies. This quick marinade seasons and helps the chicken sear well.
  2. Make the sauce. In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, honey, chicken broth, sesame oil, and 1–2 teaspoons cornstarch. Adjust sweetness or saltiness to taste. If you like it spicy, add red pepper flakes or chili-garlic sauce.
  3. Toast the cashews. If using raw cashews, add them to a dry skillet over medium heat. Stir for 2–3 minutes until lightly golden and fragrant. Remove and set aside. If using roasted cashews, you can skip this step—or give them a quick warm-up for extra crunch.
  4. Stir-fry the chicken. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the chicken in a single layer. Cook undisturbed for 2 minutes, then stir and cook another 2–3 minutes until just cooked through. Transfer to a plate and repeat with remaining chicken, adding more oil if needed.
  5. Sauté aromatics. Lower heat slightly. Add a small splash of oil if the pan is dry. Toss in garlic, ginger, and the white parts of the green onions. Stir for 30–45 seconds, just until fragrant—don’t let the garlic brown.
  6. Cook the veggies. Add bell peppers and a pinch of salt. Stir-fry 2–3 minutes until crisp-tender. You want them bright and slightly snappy, not soggy.
  7. Combine and sauce. Return chicken to the pan. Give the sauce a quick stir (cornstarch settles), then pour it in. Cook 1–2 minutes, stirring, until glossy and thickened. If it gets too thick, splash in a tablespoon of water.
  8. Add cashews and finish. Stir in cashews and the green parts of the onions. Taste and adjust seasoning—more soy for salt, honey for sweetness, or vinegar for brightness. Remove from heat.
  9. Serve. Spoon over steamed rice or noodles. Squeeze a little lime over the top if you like. Serve hot.