Cashew Chicken Recipe

This scrumptious Cashew Chicken recipe with juicy chicken and crunchy cashews tastes better than takeout and comes together quickly, making it perfect for busy weeknights!

Cashew chicken has always been one of my favorites for takeout, but my homemade recipe is SO much better! I realized some time ago that I was sensitive to preservatives and MSG, so I developed this recipe to make at home, and I’m glad I did! It tastes fresher and more delicious, my entire family enjoys it, and I’ve heard from many of you that you do too!

As I developed this cashew chicken recipe, I knew it had to be on the table quickly for busy weeknights, be more delicious than the restaurant version, and be easy to make. Mission accomplished!

How to Make Cashew Chicken

You can have this chicken on the table in under 25 minutes, including prep time! Let’s talk about how you’ll make it.

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

• Chicken – Cut breasts into pieces as directed.
• Cornstarch – Or you can use arrowroot powder. This is optional, but it makes the chicken even more delicious!
• Oil – Use olive oil, coconut oil or butter for frying.
• Soy sauce or Coconut Aminos – If you’re sensitive to soy, use Coconut Aminos. So delicious!
• Rice wine vinegar, Tomato paste, Honey, Garlic, and Ginger – All part of the tasty sauce
• Raw cashews – Use these instead of salted as they would make your dish too salty.
• Red pepper flakes, Black pepper
• Green onion – Optional, but just perfect to top off this dish.

Step-by-Step Instructions

Cut up the chicken. To make it, I start by cutting my boneless, skinless chicken breasts into 1 1/2-inch pieces.

Coat and Cook the Chicken. Toss the chicken in cornstarch or arrowroot powder until it is well coated and set aside while you heat your oil of choice in your skillet. You can use coconut oil, butter, or olive oil. Then, add your chicken pieces to the heated skillet and cook until lightly browned, about 5 minutes, stirring frequently.

Mix the sauce. While your chicken is cooking, stir together the sauce ingredients.

Add sauce to skillet. Pour the sauce into the skillet with the chicken.

Add the cashews. Then, stir in the raw cashews. Cook for just a few more minutes until the cashews are heated throughout, but still have a definite crunch.

Chop green onions. (If you are using them.) They add a little color and additional depth of flavor.

Top with green onions. Add the chopped onions to the top of the cashew chicken dish if you are using them. Yum!

Serve and enjoy! Enjoy this cashew chicken served with one of the following or your favorite noodles.

Lo mein

White rice

Zucchini noodles

Broccoli

Storage Tips

To store: Once cooled, place in an airtight container or wrap well. Store in the refrigerator for up to 3 days.

To freeze: Allow to cool completely, then place in airtight, freezer-safe container(s). Freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat in the microwave or oven until warmed throughout and serve.

Here’s my Cashew Chicken Recipe. I hope you love it!

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Cashew Chicken Recipe

Robyn Stone

4.84 from 12 votes

This scrumptious Cashew Chicken recipe with juicy chicken and crunchy cashews tastes better than takeout and comes together quickly, making it perfect for busy weeknights!

Cook ModePrevent your screen from going dark

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 6

Ingredients

• ▢ 4 boneless skinless chicken breasts, cut into 1 1/2 inch pieces
• ▢ 1/4 cup cornstarch, or arrowroot powder, optional
• ▢ 2 tablespoons olive oil, or coconut oil or butter
• ▢ 1/2 cup soy sauce, or coconut aminos
• ▢ 1/4 cup rice wine vinegar
• ▢ 1/4 cup tomato paste
• ▢ 3 tablespoons honey
• ▢ 3 cloves garlic, minced
• ▢ 3 teaspoons grated fresh ginger or 1 1/2 teaspoon ground ginger
• ▢ 1/2 teaspoon red pepper flakes
• ▢ 1 1/2 cups raw cashews
• ▢ 1/2 teaspoon ground black pepper
• ▢ 1/2 cup chopped green onion, optional

Instructions 

• Add chicken pieces and cornstarch or arrowroot powder, if using, to a medium bowl and toss gently with a fork to make sure chicken is well coated.
• Melt coconut oil or butter in a medium skillet set over medium heat. Add chicken and cook until browned, about 5 minutes.
• Meanwhile, stir together soy sauce or coconut aminos, rice wine vinegar, tomato paste, honey, garlic, ginger, and red pepper flakes. Pour sauce over chicken and stir in cashews until well combined. Cook, stirring occasionally, until chicken has cooked through and the sauce has thickened, about 5 minutes.Stir in black pepper and green onions.
• Remove skillet from heat and serve over rice, zucchini noodles, broccoli and top with additional chopped green onions, if desired.

Notes

Storage Tips

To store: Once cooled, place in airtight container or wrap well. Store in the refrigerator for up to 3 days.

To freeze: Allow to cool completely, then place in airtight, freezer safe container(s). Freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat in the microwave or oven until warmed throughout and serve.

Nutrition

Calories: 370kcal | Carbohydrates: 25g | Protein: 22g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 181mg | Potassium: 608mg | Fiber: 1g | Sugar: 11g | Vitamin A: 240IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 2.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Enjoy!
Robyn xo