Cashew Chicken Recipe

Course: Dinner

Cuisine: asian

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: people

Calories: 561kcal

This cashew chicken recipe is made with chicken, cashews, and a savory sauce that makes for a quick, easy, and delicious weeknight meal!

Step-by-step photos can be seen below the recipe card.

In a large bowl, toss the chicken with the cornstarch, salt, and pepper until evenly coated.
1½ pounds boneless, skinless chicken breast, ¼ cup cornstarch, Kosher salt and freshly ground black pepper
In a medium bowl, whisk the sauce ingredients together. Set aside.
½ cup hoisin sauce, ¼ cup low-sodium soy sauce, 1 tablespoon rice vinegar, 2 teaspoons sesame oil, 3 cloves garlic
Heat a large skillet or wok over medium heat. Add in the cashews and cook, stirring often, until toasted and fragrant, about 3-5 minutes. Remove from the pan and set aside.
1 cup raw, unsalted cashews
Add in the oil. Once hot, add in the chicken in a single layer, cooking in batches if needed. Cook until golden, about 3 minutes. Flip and cook until the second side is golden, about 2 minutes.
1 tablespoon vegetable oil
Stir in the green onions, and cook until softened, about for 1-2 minutes.
4 green onions
Stir in the sauce and cashews. Continue to cook until the chicken is glazed. Garnish with green onions and sesame seeds, and serve.
Sesame seeds

Soy Sauce: For a gluten-free alternative, use tamari or coconut aminos instead.
You can use boneless, skinless chicken thighs instead of breasts.
Do not omit the cornstarch; it helps the chicken crisp up without having to deep fry it, and it helps to thicken up the sauce.
Don't skip toasting the cashews. This helps them hold up better in the sauce and enhances their nutty flavor.
Make sure you are using rice wine vinegar, not rice wine (also called mirin). They are different ingredients with very different flavors!

Storage: Store cashew chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.