Easy Cashew Chicken
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This simple cashew chicken recipe comes together with just a few ingredients and one skillet, so cleanup is fast and easy. It’s salty, crunchy, and packed with protein—something everyone at the table will enjoy.
Cashew Chicken Stir Fry
This chicken is a tasty combination of flavors. It’s saucy and spicy, but easy to adapt depending on what vegetables you like. You can easily sub broccoli, snow peas, water chestnuts, baby corn, or other vegetables you may like.
What does it taste like?
Cashew chicken has a savory, slightly sweet, and nutty flavor. The chicken is tender and coated in a light, soy-based sauce that may have hints of garlic and ginger. The cashews add a buttery crunch, giving the dish a nice contrast in texture. It’s well-balanced and mild, making it a popular choice for both kids and adults.
Are cashews healthy?
Cashews are rich in healthy fats, including monounsaturated and polyunsaturated types. They’re also a good source of protein. That’s one reason they’re popular with many vegans and vegetarians.
These tree nuts are also responsible for reducing heart disease, increasing red blood cells, and giving a boost of tryptophan, which elevates your mood!
Cashews are also a good source of:
- Magnesium
- Manganese
- Phosphorus
- Zinc
- Vitamin B6
- Vitamin K
Basic Ingredients for Chicken Cashew Stir Fry
Feel free to add vegetables or other Asian inspired flavors to your skillet. These are my very basic, kid-friendly, must-have ingredients.
- Chicken – breasts or thighs
- Vegetables – bell peppers and/or onions
- Seasonings – coconut aminos (or soy sauce), garlic, rice wine vinegar, ginger
- Cornstarch – thickens the mixture
- Cashews
Best Vegetables to Use
Use any of these vegetables. Stir-fry recipes like this are the perfect way to use up vegetables that you have on hand.
- Bell Peppers
- Onions
- Broccoli or Broccolini
- Bok Choy
- Water Chestnuts
- Snap Peas
- Snow Peas
- Carrots
Equipment
How to make Cashew Chicken
Start by chopping the vegetables. Add avocado oil to a large 12-inch skillet or wok over medium-high heat and start to sauté the vegetables. Cook them for about 3 minutes before adding the chicken.
Dice the chicken into about 1-inch cubes. Add the chicken to the skillet with the vegetables, sprinkle on about 1/4 teaspoon of black pepper, and toss everything to coat the chicken.
Once the chicken has cooked so that there is color on all sides, add the garlic, ginger, red pepper flakes, sugar, coconut aminos (or soy sauce), and stir to coat. Simmer for about 5 minutes before adding two teaspoons of cornstarch to thicken. Add a teaspoon of sesame oil for extra flavor. You can omit if you don’t have sesame oil on hand.
Cashew Chicken Finishing Touches
Stir the mixture and continue to simmer. Lastly, add in the cashews, stirring to coat. Allow everything to warm and the chicken to cook through. Use an instant-read thermometer to ensure the internal temperature is 165°F or check that the chicken juices run clear. Once finished, top with sesame seeds, scallions, or basil for freshness.
The cashew chicken should be thick and sticky. Serve it over a bed of rice or cauliflower rice.
Make Ahead and Storage
This recipe is great for prepping in advance and enjoying over the next few days. Just keep it in an airtight container in the fridge. You can also use the sauce as a marinade—let the chicken soak overnight for more flavor.
Cashew Chicken Frequently Asked Questions
Can I use Chicken Thighs? Yes, thighs may take longer to cook, abut chicken thighs are typically very moist, flavorful, and interchangeable with chicken breasts.
Do I need a wok? You can easily order this wok. It can also be made in a 12-inch skillet or even a 10-inch skillet.
What can I serve with Cashew Chicken? Serve this with rice, cauliflower rice, or lettuce cups.
Is Kung Pao chicken the same as cashew chicken? While similar in ingredients, they are not the same. Kung Pao chicken uses peanuts and has more spice.
We love quick and easy stovetop meals. Here are a few more that other readers have enjoyed.
- Sheet Pan Honey Soy Cashew Chicken
- GREEN GODDESS AVOCADO ORANGE AND CASHEW SALAD
- Cream Cheese Substitute Options: Beyond the Block
- 2 WEEKS OF HEALTHY SALADS
- Easy Baked Salsa Chicken
- ASIAN NOODLE RECIPES THAT ARE EASIER THAN TAKEOUT
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Easy Cashew Chicken
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Ingredients
- 2 Tablespoons avocado oil
- 2 medium bell peppers chopped in 1-inch cubes
- 2 pounds chicken breasts chopped in 1-inch cubes
- 1 Tablespoon garlic minced
- 1 Tablespoon fresh ginger grated
- ½ cup soy sauce or coconut aminos
- 1 Tablespoon cornstarch
- 1 cup cashews
Instructions
- Saute the peppers in avocado oil in the skillet over medium heat for about 5 minutes. Bell peppers will start to become tender and blacken.
- Add the chopped chicken breasts. Stir and cook until all sides have color but are not yet cooked through.
- Add the garlic, ginger, coconut aminos (soy sauce) and stir to coat.
- Add cornstarch and stir, allowing sauce to thicken before adding the cashews.
- Reduce about 5 minutes. Top with scallions.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Cashews – amount? Roasted/salted? The recipe card doesn’t specify. I’m making my grocery list so I can try this !
1 cup cashews. I usuly get broken (not whole) cashews because they’re cheaper.
Thank you!
My kids enjoyed this recipe and I liked that it took just 20 minutes to make. Thanks for another great recipe.