I love how quickly this Cashew Chicken comes together. With only 15 minutes of prep and 15 minutes of cooking, I can make a complete main dish even on a busy evening.
I also enjoy the combination of textures. The chicken stays tender and juicy, while the toasted salted cashews provide plenty of crunch. The thick sauce coats every piece with a combination of savory soy sauce, rich hoisin, sweet honey, tangy rice vinegar, and a little heat from sriracha.
Another thing I appreciate is how easy it is to adjust the sauce. I can add more or less honey depending on how sweet I want it, and I can easily adjust the consistency with water or a cornstarch slurry.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the sauce
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2 tablespoons soy sauce
¼ cup hoisin sauce
1 teaspoon sriracha sauce
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 tablespoon honey use more or less, to taste
⅔ cup water
1 cup toasted salted whole cashews
To make the cashew chicken
1¼ pounds boneless skinless chicken breasts, cut into 1½” pieces
1 teaspoon Morton kosher salt
½ teaspoon freshly ground black pepper
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2 tablespoons olive oil
6 large garlic cloves minced
Directions
I start with the sauce by whisking together the soy sauce, hoisin sauce, sriracha sauce, rice vinegar, cornstarch, honey, and water in a small bowl. Once everything is thoroughly combined, I set the sauce aside.
For the cashew chicken, I place the chicken pieces in a bowl and season them with the salt and freshly ground black pepper.
I heat a large skillet over medium-high heat. Once the skillet is hot, I add the olive oil.
When the olive oil starts to shimmer, I add the chicken to the skillet. I cook it until browned and cooked through, which takes about 8 to 9 minutes. When the chicken is nearly finished cooking, I stir in the minced garlic and cook it with the chicken for the final minute.
I give the prepared sauce another stir because the cornstarch can settle at the bottom of the bowl. Then I pour the sauce over the cooked chicken and stir until all the pieces are evenly coated.
I reduce the heat to medium or medium-low and let everything simmer for 3 to 5 minutes, or until the sauce thickens and becomes glossy.
I stir in the cashews and let everything simmer just a little longer so the cashews are incorporated into the sauce without losing too much of their crunch.
I serve the Cashew Chicken over rice. When I want a little extra color and texture, I finish it with chopped green onion and sesame seeds.
If my sauce becomes thicker than I prefer, I add a little more water. If it is too thin, I make a cornstarch slurry by whisking together 2 tablespoons water and 2 tablespoons cornstarch in a small cup. I gradually stir some of the slurry into the simmering sauce until it reaches the consistency I want.
Servings and Timing
This Cashew Chicken makes 4 servings.
I allow about 15 minutes for preparation and another 15 minutes for cooking. That gives me a total time of approximately 30 minutes from start to finish.
Because everything cooks quickly once the skillet is hot, I like to measure the sauce ingredients, cut the chicken, and mince the garlic before I start cooking.
Variations
For extra vegetables, I like adding broccoli, bell peppers, snap peas, mushrooms, or zucchini. I cook firmer vegetables first so they have enough time to become tender while still retaining some bite.
When I want more heat, I increase the sriracha slightly. For a milder version, I reduce the sriracha according to my preference.
I can also adjust the sweetness by changing the amount of honey. I add a little more for a sweeter, stickier sauce or use less when I want the savory flavors of the soy and hoisin sauces to be more prominent.
Although chicken breasts work beautifully in this recipe, I can make a variation with boneless, skinless chicken thighs. I find that thighs provide a slightly richer flavor and remain especially juicy during cooking.
For additional crunch, I reserve a small portion of the toasted cashews and sprinkle them over each serving instead of simmering all of them in the sauce.
I also like serving the chicken in different ways. Rice is a classic choice, but I can pair it with noodles or a generous serving of stir-fried vegetables when I want to change things up.
Storage/Reheating
I store leftover Cashew Chicken in an airtight container in the refrigerator. For the best texture and flavor, I like to enjoy the leftovers within about 3 to 4 days.
I can reheat individual portions in the microwave until thoroughly heated. If the sauce has thickened significantly in the refrigerator, I stir in a small splash of water before reheating.
For larger portions, I prefer reheating the chicken in a skillet over medium-low heat. I add a splash of water if necessary and stir occasionally until everything is hot and the sauce becomes smooth again.
I keep in mind that the cashews will gradually soften while sitting in the sauce. When I know I will have leftovers, I sometimes keep some of the cashews separate and add them after reheating so I still get plenty of crunch.
FAQs
What is Cashew Chicken made of?
I make this version with boneless skinless chicken breasts, toasted salted cashews, garlic, and a thick sauce made from soy sauce, hoisin sauce, sriracha, rice vinegar, cornstarch, honey, and water.
Can I use chicken thighs instead of chicken breasts?
I can substitute boneless, skinless chicken thighs for the chicken breasts. I cut them into similarly sized pieces and cook them until they are completely cooked through.
How can I make the Cashew Chicken sauce thicker?
I make a cornstarch slurry by whisking together 2 tablespoons water and 2 tablespoons cornstarch. I add a little of the slurry at a time to the simmering sauce until it reaches my preferred thickness.
What should I do if the sauce is too thick?
I simply stir in a little additional water. I add it gradually so I do not accidentally make the sauce thinner than I want.
Can I add vegetables to Cashew Chicken?
I can easily add vegetables such as broccoli, bell peppers, snap peas, mushrooms, carrots, or zucchini. I adjust the cooking time depending on the vegetables I choose.
Is Cashew Chicken spicy?
I find that 1 teaspoon of sriracha adds some heat without making the dish overwhelmingly spicy. I can reduce it for a milder result or add more when I want additional heat.
Can I prepare the sauce ahead of time?
I can whisk the sauce ingredients together ahead of time and keep the mixture covered in the refrigerator. Before using it, I whisk or stir it thoroughly because the cornstarch can settle.
Why isn’t my Cashew Chicken sauce thickening?
I make sure the sauce reaches a gentle simmer because the cornstarch needs heat to thicken properly. If it is still too thin after simmering, I gradually add some additional cornstarch slurry.
What can I serve with Cashew Chicken?
I most often serve Cashew Chicken over steamed rice because the rice absorbs the flavorful sauce. I can also serve it with noodles, fried rice, cauliflower rice, or stir-fried vegetables.
Can I make Cashew Chicken ahead of time?
I can make the entire dish ahead and reheat it, although I find the cashews are crunchiest when the dish is freshly prepared. When preparing it ahead, I can reserve some cashews and stir them in or sprinkle them over the chicken just before serving.
Conclusion
Cashew Chicken is one of my favorite options when I want a flavorful homemade dinner without a long cooking process. I love the contrast between the juicy chicken and crunchy toasted cashews, while the garlic-packed savory-sweet sauce brings everything together.
This quick Cashew Chicken stir fry combines tender chicken, crunchy toasted cashews, and plenty of garlic in a sticky savory-sweet sauce. It is an easy, flavorful main dish ready in about 30 minutes.
Ingredients
2 tablespoons soy sauce
¼ cup hoisin sauce
1 teaspoon sriracha sauce
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 tablespoon honey, more or less to taste
⅔ cup water
1 cup toasted salted whole cashews
1¼ pounds boneless skinless chicken breasts, cut into 1½-inch pieces
1 teaspoon Morton kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
6 large garlic cloves, minced
Instructions
Whisk together the soy sauce, hoisin sauce, sriracha, rice vinegar, cornstarch, honey, and water in a small bowl until thoroughly combined. Set aside.
Place the chicken pieces in a bowl and season with kosher salt and freshly ground black pepper.
Heat a large skillet over medium-high heat. Add the olive oil once the skillet is hot.
When the oil is shimmering, add the chicken and cook for 8 to 9 minutes, stirring as needed, until browned and cooked through.
Add the minced garlic during the final minute of cooking and stir it into the chicken until fragrant.
Stir the prepared sauce again to redistribute the cornstarch, then pour it over the cooked chicken. Stir until the chicken is evenly coated.
Reduce the heat to medium or medium-low and simmer for 3 to 5 minutes, stirring occasionally, until the sauce thickens and becomes glossy.
Stir in the toasted cashews and simmer briefly, just long enough to incorporate them without losing too much crunch.
Serve immediately over rice, noodles, or vegetables. Garnish with chopped green onion and sesame seeds if desired.
Notes
If the sauce becomes too thick, gradually stir in a small amount of water until it reaches the desired consistency.
If the sauce is too thin, combine 2 tablespoons water with 2 tablespoons cornstarch and gradually stir some of the slurry into the simmering sauce until thickened.
Broccoli, bell peppers, snap peas, mushrooms, carrots, or zucchini can be added for extra vegetables.
Increase the sriracha for more heat or reduce it for a milder dish.
Adjust the honey to make the sauce sweeter or more savory.
Boneless skinless chicken thighs can be substituted for chicken breasts.
For maximum crunch, reserve some of the toasted cashews and sprinkle them over the finished servings.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheat in the microwave or in a skillet over medium-low heat, adding a splash of water if the sauce has become too thick.
The sauce can be prepared ahead and refrigerated; stir or whisk thoroughly before using because the cornstarch will settle.
