Skip the takeout and make this Better-Than-Takeout Cashew Chicken right at home! Tender, juicy chicken is stir-fried with crisp vegetables and crunchy roasted cashews, then coated in a rich, savory garlic-soy sauce that’s bursting with flavor. Ready in just 30 minutes, this easy homemade dinner is healthier, fresher, and tastes even better than your favorite Chinese restaurant. It’s the perfect weeknight meal the whole family will love.
✨ Flavour Profile
🥜 Signature Flavor: Savory garlic-soy sauce with toasted cashews and crisp vegetables
🍬 Sweetness: 🟠🟠🟠⚪⚪⚪⚪⚪⚪⚪ (3/10)
🧄 Garlic: 🟠🟠🟠🟠🟠🟠🟠⚪⚪⚪ (7/10)
🫚 Ginger: 🟠🟠🟠🟠🟠⚪⚪⚪⚪⚪ (5/10)
🥜 Nutty Flavor: 🟠🟠🟠🟠🟠🟠🟠🟠🟠⚪ (9/10)
🌶️ Heat: ⚪⚪⚪⚪⚪⚪⚪⚪⚪⚪ (0/10)
✨ Sauce Thickness: Lightly Thickened & Glossy
🎨 Sauce Color: Rich Golden Brown
🍽️ Best Served With: Jasmine rice, fried rice, lo mein noodles, or steamed vegetables
Ingredients
Method
- Pat the chicken dry with paper towels.
- Season with salt and black pepper.
- Toss the chicken with cornstarch until evenly coated.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Cook the chicken for 6–8 minutes, turning occasionally, until golden brown and fully cooked.
- Transfer to a plate.
- Add the broccoli, bell peppers, and onions to the skillet.
- Cook for 3–4 minutes, stirring frequently, until crisp-tender.
- Whisk together:
- Soy sauce
- Chicken broth
- Oyster sauce
- Hoisin sauce
- Sesame oil
- Rice vinegar
- Garlic
- Ginger
- Brown sugar
- In a small bowl, whisk together the cornstarch and cold water.
- Stir the slurry into the sauce mixture.
- Return the cooked chicken to the skillet.
- Pour in the sauce.
- Add the roasted cashews.
- Cook for 2–3 minutes, stirring constantly, until the sauce thickens into a glossy coating and evenly coats the chicken and vegetables.
- Sprinkle with sliced green onions and toasted sesame seeds, if desired.
- Serve immediately while hot.
Enjoying this recipe? You may also love my Comfort Dinner Guide — a simple collection of easy, cozy meal ideas for busy weeknights. It’s a helpful extra resource for those nights when you want something comforting without overthinking dinner.
🔄 Variations
🍗 Air-Fryer Cashew Chicken
Lightly spray the coated chicken with cooking oil. Air-fry at 400°F for 12–15 minutes, turning halfway through, then toss with the vegetables, cashews, and sauce.
🔥 Baked Cashew Chicken
Arrange the coated chicken on a parchment-lined baking sheet. Lightly spray with cooking oil and bake at 425°F for 20–25 minutes, turning halfway through before combining with the vegetables and sauce.
🍗 Chicken Breast Version
Boneless, skinless chicken breasts can be used instead of thighs. Reduce the cooking time slightly to prevent the chicken from drying out.
🌶️ Spicy Cashew Chicken
Add crushed red pepper flakes, chili-garlic sauce, or sliced fresh chilies to the sauce for extra heat.
🥕 Vegetable Lover’s Cashew Chicken
Add snow peas, carrots, mushrooms, baby corn, snap peas, or water chestnuts for even more color and crunch.
🍍 Pineapple Cashew Chicken
Stir in pineapple chunks during the final minute of cooking for a sweet tropical twist.
🌾 Gluten-Free Version
Use gluten-free tamari instead of soy sauce and ensure the oyster and hoisin sauces are certified gluten-free.
🍽️ Serving Suggestions
🍚 Steamed jasmine rice
🍳 Fried rice
🍜 Lo mein noodles
🥬 Garlic Stir-Fried Pak Choi (Bok Choy)
🥟 Crispy egg rolls
🥒 Asian cucumber salad
🫛 Steamed edamame
🥕 Vegetable spring rolls
🥦 Extra steamed broccoli
🧊 Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating
🍳 Reheat gently in a skillet over medium heat until warmed through.
⚡ Microwave in 30-second intervals, stirring between each interval.
Freezing
Freeze for up to 2 months.
Thaw overnight in the refrigerator before reheating.
💡 Pro Tips
✅ Toast the cashews for a few minutes before adding them to bring out their rich nutty flavor.
✅ Use chicken thighs for the juiciest and most flavorful results.
✅ Keep the vegetables slightly crisp for the best texture.
✅ Fresh garlic and ginger make a noticeable difference.
✅ Stir the sauce continuously while it thickens.
✅ Add the cashews at the end so they stay crunchy.
✅ Don’t overcrowd the pan or the chicken will steam instead of brown.
✅ Serve immediately while everything is hot and glossy.
❓ FAQs
Can I use chicken breast instead of thighs?
Yes. Chicken breast works well but cooks a little faster and is leaner.
Can I use salted cashews?
Yes, but unsalted cashews help you control the overall saltiness of the dish.
Can I make this ahead of time?
Yes. Prepare the sauce in advance and refrigerate it for up to 3 days. Cook everything fresh for the best texture.
Can I add more vegetables?
Absolutely! Snow peas, mushrooms, carrots, baby corn, and water chestnuts are all excellent additions.
Why isn’t my sauce thickening?
Make sure the cornstarch slurry is well mixed before adding it, then simmer the sauce for a couple of minutes while stirring.
Can I make it spicy?
Yes! Add chili-garlic sauce, sliced fresh chilies, or crushed red pepper flakes to taste.