Experience the deliciousness of Chinese Cashew Chicken, a classic stir-fry dish that combines tender chicken pieces with crunchy cashews and crisp vegetables, all coated in a savory and slightly sweet sauce. Perfect for a quick weeknight dinner or a special meal, this dish brings the flavors of your favorite Chinese takeout right to your kitchen. Easy to make and incredibly satisfying, Chinese Cashew Chicken is a recipe you’ll want to keep on repeat.

Our Chinese Cashew Chicken recipe was born from a desire to recreate the flavors of our favorite Chinese restaurant at home. One busy evening, with a craving for something nutty and savory, we decided to try our hand at making cashew chicken. The result was a delightful success, and it quickly became a beloved dish in our household.

The combination of tender chicken, crunchy cashews, and vibrant vegetables, all enveloped in a rich, flavorful sauce, made this dish an instant hit. We now make it regularly, especially on busy weeknights when we need something quick yet delicious. It’s a joy to watch everyone eagerly gather around the table, knowing that a satisfying and tasty meal awaits.

Why You’ll Love Chinese Cashew Chicken

Quick and Easy: A perfect weeknight dinner that comes together in under 30 minutes.
Nutty Flavor: Crunchy cashews add a delightful texture and rich flavor.
Savory Sauce: A delicious blend of soy sauce, hoisin sauce, and garlic.

Colorful and Healthy: Packed with crisp vegetables for a well-rounded meal.

Ingredients Notes For Chinese Cashew Chicken

Chicken: Use boneless, skinless chicken breasts or thighs for tender, juicy pieces.

Cashews: Roasted, unsalted cashews provide the best flavor and crunch.
Vegetables: A mix of bell peppers, broccoli, and snow peas adds color and nutrition.
Sauce: A combination of soy sauce, hoisin sauce, and garlic creates a savory, slightly sweet sauce.

Recipe Steps:

Prepare the Ingredients:
- Cut 1 pound of boneless, skinless chicken breasts (or thighs) into bite-sized pieces.
- Chop 1 bell pepper, 1 cup of broccoli florets, and 1 cup of snow peas.
- Mince 2 cloves of garlic and slice 2 green onions.
Make the Sauce:
- In a small bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of hoisin sauce, 1 tablespoon of rice vinegar, 1 tablespoon of oyster sauce, and 1 teaspoon of cornstarch. Set aside.

Cook the Chicken:
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
Sauté the Vegetables:
- In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Add the bell pepper, broccoli, and snow peas. Cook for 3-4 minutes until the vegetables are tender-crisp.
Combine and Cook:
- Return the chicken to the skillet. Pour the sauce over the chicken and vegetables. Stir to coat everything evenly and cook for an additional 2-3 minutes until the sauce thickens.

Add the Cashews:
- Stir in 1/2 cup of roasted, unsalted cashews and sliced green onions. Cook for 1 more minute to heat through.
Serve:
- Serve the Chinese Cashew Chicken over steamed rice or noodles. Garnish with additional green onions if desired. Enjoy your homemade takeout favorite!

Storage Options:

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Variations & Substitutions:

Spicy Version: Add a pinch of red pepper flakes or a sliced chili pepper for a spicy kick.

Different Nuts: Substitute cashews with almonds or peanuts for a different flavor.
Vegetarian Option: Replace chicken with tofu or tempeh for a vegetarian version.

CHINESE CASHEW CHICKEN

Print Recipe

Ingredients

Scale

1 lb boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
1 bell pepper, chopped

1 cup broccoli florets
1 cup snow peas
2 cloves garlic, minced

2 green onions, sliced
1/2 cup roasted, unsalted cashews
2 tbsp vegetable oil

For the Sauce:

3 tbsp soy sauce
2 tbsp hoisin sauce

1 tbsp rice vinegar
1 tbsp oyster sauce
1 tsp cornstarch

Instructions

Cut chicken into bite-sized pieces. Chop bell pepper, broccoli, and snow peas. Mince garlic and slice green onions.
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, oyster sauce, and cornstarch. Set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.

In the same skillet, add minced garlic and sauté for 1 minute. Add bell pepper, broccoli, and snow peas. Cook for 3-4 minutes until vegetables are tender-crisp.
Return chicken to the skillet. Pour sauce over chicken and vegetables. Stir to coat and cook for an additional 2-3 minutes until sauce thickens.
Stir in cashews and sliced green onions. Cook for 1 more minute.