Description

This Cashew Chicken is a flavorful, homemade version of the popular takeout dish, made in just 30 minutes! Juicy chicken is stir-fried with bell peppers, green onions, and roasted cashews in a sticky, garlicky soy sauce glaze. Serve it over rice or noodles for an easy, satisfying dinner that’s better than your favorite Chinese restaurant!

Ingredients

For the Chicken:

1 1/2 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces
1/4 cup cornstarch
2 tbsp vegetable oil (for stir-frying)

For the Sauce:

1/3 cup low-sodium soy sauce
2 tbsp hoisin sauce
1 tbsp oyster sauce (optional, for extra depth)
2 tbsp rice vinegar
2 tbsp brown sugar
3 cloves garlic, minced
1 tsp grated fresh ginger
1/4 cup water
1 tsp cornstarch (mixed with 1 tbsp water for thickening)

Add-Ins:

3/4 cup unsalted roasted cashews
1 cup bell pepper, diced (any color)
1/2 cup green onions, chopped
Cooked white rice, for serving

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Instructions

Prepare the sauce:
In a small bowl, whisk together soy sauce, hoisin, oyster sauce (if using), vinegar, brown sugar, garlic, ginger, and water. Set aside.
Coat the chicken:
Toss the chicken pieces with cornstarch until evenly coated.
Cook the chicken:
Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook for 5–7 minutes, flipping once, until golden and cooked through. Remove from skillet and set aside.
Sauté veggies:
In the same skillet, add bell peppers and cook for 2–3 minutes until slightly tender. Return the chicken to the pan.
Add sauce and thicken:
Pour sauce over chicken and veggies. Stir and bring to a simmer. Mix cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and stir it into the sauce. Cook for 1–2 minutes, until thickened.
Add cashews and green onions:
Stir in roasted cashews and green onions. Cook for 1 minute more.

Serve:
Spoon over rice and garnish with extra green onions or sesame seeds if desired.

Notes

Make it spicy by adding a teaspoon of sriracha or red pepper flakes.

For a low-carb version, serve with cauliflower rice or steamed veggies.

Want to make it ahead? Cook everything except the cashews and store. Add cashews just before serving for crunch.