This Chicken with Cashew Nuts recipe is an easy and tasty dinner idea that’s perfect for busy nights. With tender chicken, crunchy cashews, and colorful veggies in a savory sauce, it’s a dish your whole family will love.
Be sure to check out my other Asian-inspired recipes like ramen noodles, Gamja Jorim skillet potatoes or these tasty Asian chicken bowls.
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🛒 Ingredients for Chicken with Cashews
For the Chicken Marinade
- Soy Sauce - The base of the marinade, soy sauce infuses savory umami flavor into the chicken. Use low-sodium soy sauce if you want more control over the saltiness.
- Cornstarch - This is key for velvety, tender chicken! It also helps the sauce cling to the chicken when cooking.
- Paprika - Adds a hint of smoky warmth to the marinade, giving your chicken an extra layer of flavor.
- Chicken breast or tenders - These lean cuts cook quickly and stay juicy when marinated, making them perfect for stir-fries.
For the Soy Hoisin Sauce
- Hoisin sauce - This thick, sweet, and savory sauce adds depth and richness. Look for one without additives for a clean, bold flavor.
- Cornstarch - Essential for thickening the sauce to that glossy, restaurant-style finish. Mix it well with water to avoid clumps.
- Sugar (optional) - If you like a sweeter sauce, use brown sugar for a hint of molasses flavor, or granulated sugar for a cleaner sweetness.
For the Stir-Fry
- Garlic and ginger - These aromatics are the backbone of the dish. Mince them finely to release their full flavor. Fresh is best, but frozen ginger or garlic paste can save time.
- Scallions - Both the white and green parts add flavor and color to the stir-fry. Save some green tops for garnish!
- Cashews - Roasting cashews enhances their natural flavor and adds crunch. If you only have raw cashews, toast them in a dry pan or the oven until golden for the best results. Almonds are a great sub too!
- Olive oil or sesame oil - For a more authentic Asian flavor, go with sesame oil for stir-frying. Olive oil is a good neutral option if that’s what you have on hand.
👩🍳 You'll find the complete list of ingredients below the recipe card.
What is Chicken with Cashew Nuts?
Chicken with Cashew Nuts is a classic stir-fry made with tender chicken, crunchy cashews, and fresh veggies tossed in a savory, slightly sweet sauce.
This dish is quick to make and loaded with texture—soft chicken, crispy veggies, and crunchy nuts all in one flavorful bite!
🥘 How To Make Cashew Chicken
- Marinate the chicken: In a bowl, mix the chicken pieces with soy sauce, cornstarch, salt, paprika, water, and sesame oil. Stir until well coated, then cover and refrigerate for at least 30 minutes.
- Prepare the sauce: In a separate bowl, whisk together water, soy sauce, vinegar, cornstarch, hoisin sauce, sesame oil, and sugar (if using). Set aside.
- Cook the chicken: Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the marinated chicken (drain any excess liquid) and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté aromatics: In the same skillet, heat the remaining tablespoon of oil. Add the minced garlic, ginger, and white parts of the scallions. Cook for 30-45 seconds until fragrant, stirring constantly.
- Combine everything: Return the chicken to the skillet, then pour in the sauce. Stir well and lower the heat. Simmer for 2-3 minutes, letting the sauce thicken and coat the chicken.
- Add cashews: Stir in the roasted cashews and cook for 1 more minute to warm them through.
- Serve: Serve hot over rice or noodles, garnished with the reserved green scallion tops. Enjoy!
Add Veggies for Color and Crunch
You can add extra veggies like bell peppers, carrots, or broccoli to the stir-fry for more color, texture, and nutrients.
Just make sure they stay crisp and not overcooked.
📋 Tips
- Don’t skip the marinade - Marinating the chicken helps it become tender and flavorful. Even a short marinade time (30 minutes) can make a big difference.
- Toast the cashews - If you have raw cashews, toast them in a pan or oven until golden for extra flavor. Roasted cashews will also work but toasting them yourself adds a crunchier texture.
- Control the heat - If you like a little spice, add red pepper flakes or chili paste to the sauce for an extra kick. But adjust to your preference—this dish is typically savory and slightly sweet.
- Stir-fry over medium-high heat - Stir-frying over medium-high heat helps the chicken cook quickly and evenly, giving it that crispy texture on the outside while staying tender inside.
- Don’t overcook the chicken - Once the chicken is browned, don’t overcook it. Overcooked chicken can become dry and tough. Keep an eye on it and cook just until it’s no longer pink inside.
- Make your sauce ahead - You can whisk the sauce ingredients together ahead of time to save time while cooking. It helps keep the stir-fry process smooth and fast.
🍱Storage Instructions
- 🍱To Store. Keep leftovers in an airtight container in the fridge for up to 4-5 days. If serving with rice or noodles, store them separately to keep their texture fresh.
- 🥶Freezing. Freezing is not recommended as the vegetables may lose their crispness and become mushy when thawed.
- 🔥To Reheat. Reheat in the microwave in 30-second intervals, stirring in between, for a quick option. Alternatively, warm it up in a skillet over medium heat to preserve the stir-fry’s texture.
- 🤓 To Make Ahead. Prep the chicken marinade and whisk together the sauce up to 24 hours in advance. Store them separately in the fridge until ready to cook. You can also chop the vegetables ahead of time to make cooking even faster!
What To Serve With Cashew Chicken
We love serving this with:
More Asian-Inspired Recipes
📖Recipe
Chicken with Cashew Nuts
Make this easy and delicious Chicken with Cashews recipe with tender chicken, crispy cashews, and a flavorful soy-hoisin sauce. Perfect for a quick weeknight dinner!
Ingredients
For Chicken Marinade
- 2 tablespoons soy sauce
- 1 ½ teaspoons cornstarch
- ¼ teaspoon salt
- ½ teaspoon paprika
- 3 tablespoons water
- 1 tablespoon toasted sesame oil
- 1 pound chicken breast or tenders, cut into 1-inch pieces
For Soy Hoisin Sauce
- 6 tablespoons water
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon cornstarch
- 2 tablespoons hoisin sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon granulated or brown sugar, optional, not in ingredient pic
For Stir Fry
- 2 tablespoons olive oil, or sesame oil
- 2 teaspoons garlic, minced
- 1- inch fresh ginger, minced
- 5 scallions, sliced
- 1 cup cashews, halved, roasted and unsalted (or toast unsalted cashews in the oven until golden)
Instructions
- Marinate the chicken: In a bowl, mix the chicken pieces with soy sauce, cornstarch, salt, paprika, water, and sesame oil. Stir until well coated, then cover and refrigerate for at least 30 minutes.2 tablespoons soy sauce, ¼ teaspoon salt, ½ teaspoon paprika, 3 tablespoons water, 1 tablespoon toasted sesame oil, 1 pound chicken breast or tenders, 1 ½ teaspoons cornstarch
- Prepare the sauce: In a separate bowl, whisk together water, soy sauce, vinegar, cornstarch, hoisin sauce, sesame oil, and sugar (if using). Set aside.6 tablespoons water, 2 tablespoons soy sauce, 1 tablespoon vinegar, 2 tablespoons hoisin sauce, 1 tablespoon toasted sesame oil, 1 teaspoon granulated or brown sugar, 1 tablespoon cornstarch
- Cook the chicken: Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the marinated chicken (drain any excess liquid) and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.2 tablespoons olive oil
- Sauté aromatics: In the same skillet, heat the remaining tablespoon of oil. Add the minced garlic, ginger, and white parts of the scallions. Cook for 30-45 seconds until fragrant, stirring constantly.2 tablespoons olive oil, 2 teaspoons garlic, 1- inch fresh ginger, 5 scallions
- Combine everything: Return the chicken to the skillet, then pour in the sauce. Stir well and lower the heat. Simmer for 2-3 minutes, letting the sauce thicken and coat the chicken.
- Add cashews: Stir in the roasted cashews and cook for 1 more minute to warm them through.1 cup cashews
- Serve: Serve hot over rice or noodles, garnished with the reserved green scallion tops. Enjoy!
Video
Notes
To Store: Keep leftovers in an airtight container in the fridge for up to 4-5 days. If serving with rice or noodles, store them separately to keep their texture fresh.
To Freeze: Freezing is not recommended as the vegetables may lose their crispness and become mushy when thawed.
To Reheat: Reheat in the microwave in 30-second intervals, stirring in between, for a quick option. Alternatively, warm it up in a skillet over medium heat to preserve the stir-fry’s texture.
To Make Ahead: Prep the chicken marinade and whisk together the sauce up to 24 hours in advance. Store them separately in the fridge until ready to cook. You can also chop the vegetables ahead of time to make cooking even faster!
Nutrition
Calories: 387kcalCarbohydrates: 16gProtein: 26gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 58mgSodium: 1137mgPotassium: 593mgFiber: 2gSugar: 5gVitamin A: 246IUVitamin C: 4mgCalcium: 32mgIron: 3mg
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