A busy weeknight often leaves us craving something delicious yet practical. That’s exactly when I discovered the magic of this Better-Than-Takeout Cashew Chicken. With its vibrant colors and irresistible aromas wafting throughout the kitchen, this dish not only satisfies my cravings for hearty, Asian-inspired flavors but also does it in a fraction of the time! Picture juicy, tender chicken sautéed with crisp veggies and crunchy cashews, all coated in a rich, garlicky sauce — it’s the kind of meal that feels indulgent while being significantly healthier than delivery.
In just 20 minutes, you can whip up this easy stir-fry, making it the perfect answer to your dinner dilemma. Elevate your home cooking experience and say goodbye to fast food guilt — your taste buds will thank you! Let’s dive in and create a culinary masterpiece that’s quick, flavorful, and bound to impress everyone at the table.
Why is Cashew Chicken a Must-Try?
Quick preparation: In just 20 minutes, you can have a delicious meal on the table that’s faster than takeout.
Healthier option: Enjoy your favorite flavors without the guilt, as this recipe is packed with protein and vegetables.
Irresistible crunch: The combination of tender chicken and crunchy cashews creates a delightful texture in every bite.
Vibrant colors: Bright veggies not only taste great but also make your dish visually stunning, perfect for impressing guests.
For tips on how to elevate your dishes, don’t miss checking out our guide on quick meal ideas.
Cashew Chicken Ingredients
• Get ready to create a flavor-packed dish with these essential ingredients.
For the Chicken
- Cornstarch – A crispy coating for the chicken; don’t skip this for ultimate texture!
- Boneless Skinless Chicken Breasts – The star protein; dice into 1-inch pieces for quick and even cooking.
- Salt – Enhances overall flavor and balances sweetness in the sauce.
- Pepper – Adds a subtle heat and complexity to your dish.
For the Vegetables
- Broccoli Florets – Provides vibrant color and crunch; feel free to swap in snap peas or bell peppers!
- Red Bell Peppers – Offers sweetness and brightens the dish; can be replaced with green bell peppers for a different taste.
- Shelled Frozen Edamame – Boosts the protein content and adds a pop of color.
- Garlic – Infuses the dish with a fragrant and savory aroma.
- Green Onions – Adds freshness as a garnish; chives are an alternative if that’s what you have on hand.
For the Sauce
- Low-Sodium Soy Sauce – The base of your sauce; use low-sodium to keep salt levels in check.
- Sesame Oil – Adds rich depth of flavor; substitute with neutral oil if you’re in a pinch.
- Olive Oil – Used for sautéing and complements sesame oil nicely; can be omitted if desired.
- Honey – Provides a sweet balance to the salty soy sauce; for a vegan twist, use maple syrup.
- Rice Wine Vinegar – Brightens flavors with acidity; avoid substituting with regular rice wine.
- Asian Chili Garlic Sauce – Gives a spicy kick; adjust the amount to reflect your heat preference.
- Ground Ginger – Adds warmth and enhances the Asian flavor profile.
For the Crunch
- Unsalted Dry-Roasted Whole Cashews – The ingredient that takes this Cashew Chicken to the next level with richness and crunch! Make sure they’re unsalted to keep things balanced.
How to Make Cashew Chicken
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Coat the Chicken: In a zip-top bag, add your diced chicken along with cornstarch, salt, and pepper. Shake until evenly coated to achieve that perfect crispiness while cooking.
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Heat the Oils: In a skillet, heat both sesame oil and olive oil over medium-high heat. Once hot, add the coated chicken and sauté until it turns golden brown and is nearly cooked through, about 4-5 minutes.
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Add the Veggies: Toss in the broccoli florets, red bell peppers, shelled edamame, and minced garlic. Stir-fry until the vegetables are crisp-tender and vibrant in color, around 3-4 minutes.
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Mix the Sauce: In a separate bowl, whisk together the low-sodium soy sauce, honey, rice wine vinegar, Asian chili garlic sauce, and ground ginger. Ensure everything is well combined.
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Combine and Simmer: Add the cashews and prepared sauce to the skillet with the chicken and vegetables. Mix gently to combine and let everything simmer for 1-2 minutes until heated through.
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Serve It Right: Transfer your delicious Cashew Chicken to a serving plate, sprinkle with fresh green onions, and get ready to enjoy your homemade masterpiece!
Optional: Serve with steamed rice or rice noodles for a more filling meal.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Better-Than-Takeout Cashew Chicken preparations are ideal for meal prep enthusiasts looking to streamline their weeknight cooking! You can marinate the chicken with cornstarch, salt, and pepper up to 24 hours in advance, sealing it in a zip-top bag to keep it fresh. Additionally, you can chop your vegetables (broccoli, red bell peppers, and garlic) and store them in the refrigerator for up to 3 days. When you’re ready to enjoy your meal, simply heat the oils, cook the marinated chicken until golden brown, add in your prepped veggies, pour in the sauce, and let everything simmer for a delicious, home-cooked dinner that’s just as vibrant and flavorful as when made fresh!
Cashew Chicken Variations
Feel free to get creative and personalize this delicious dish to suit your taste preferences and dietary needs!
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Tofu Swap: For a plant-based twist, use cubed tofu instead of chicken, providing protein and absorbing the wonderful flavors. It’s a great option for vegans and vegetarians alike!
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Shrimp Delight: Switch out chicken for shrimp, cooking it until pink and opaque for a seafood version that’s light and succulent. A perfect pairing with the vibrant veggies!
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Vegetable Medley: Add seasonal vegetables like snap peas, carrots, or bok choy to bring extra freshness and color to your stir-fry. Let your garden-inspired choices shine!
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Creamy Cashew Sauce: Blend cashew butter into the sauce mix for an even creamier texture that clings beautifully to your veggies and protein.
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Heat it Up: Boost the spice level by increasing the amount of Asian chili garlic sauce or adding a sprinkle of red pepper flakes. Perfect for those who love a warming kick!
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Nutty Alternative: Swap cashews for roasted peanuts or almonds for a unique crunch and a delightful change of taste, while still maintaining that satisfying texture.
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Citrus Zing: Enhance the sauce with a splash of fresh lemon or lime juice to add a bright, zesty flavor that complements the savory elements beautifully.
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Rice Variations: Serve over brown rice for a heartier meal or cauliflower rice for a lower-carb option that still feels comforting and delicious.
Expert Tips for Cashew Chicken
- Perfect Coating: Ensure the chicken is well-coated with cornstarch for maximum crispiness; this is a key step in achieving that delightful texture.
- Fresh Vegetables: Use fresh, seasonal veggies to bring out the best flavors; avoid overcooking them to maintain their vibrant colors and crunch.
- Spice Control: Adjust the amount of Asian chili garlic sauce according to your heat preference, tasting as you go to ensure it suits your palate.
- Stir-Frying Technique: Keep the skillet hot to achieve the perfect sear on your chicken and vegetables; this adds flavor and texture to your Cashew Chicken.
- Cool Leftovers: Allow any leftover chicken to cool completely before storing; this helps preserve the texture for later meals.
What to Serve with Cashew Chicken?
Transform your Cashew Chicken into a complete meal with these delightful pairings that tantalize the taste buds and provide a satisfying dining experience.
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Steamed Jasmine Rice: Its fragrant aroma and fluffy texture soak up the savory sauce perfectly, making each bite a comforting delight.
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Vegetable Spring Rolls: These crispy appetizers offer a delightful crunch and fresh flavors, enhancing your Asian-inspired meal while adding layers of texture.
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Garlic Butter Noodles: The nuttiness of the noodles, enriched with garlic, complements the Cashew Chicken’s savory notes while creating a hearty addition to your feast.
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Stir-Fried Bok Choy: Lightly sautéed bok choy adds a refreshing crunch and vibrant color, providing a healthy balance with its subtle bitterness against the rich chicken dish.
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Crispy Tofu: For a plant-based twist, crispy tofu served alongside Cashew Chicken contributes protein while soaking up the delicious sauce.
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Chilled Szechuan Cucumber Salad: A cool, tangy salad provides contrast to the warm dish, refreshing your palate between bites and enhancing the meal’s overall flavor profile.
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Peach Iced Tea: Sweetened or unsweetened, this fruity drink pairs beautifully, balancing the flavors of the dish while offering a light and refreshing sip.
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Mango Sorbet: End your meal on a sweet note with this light and refreshing dessert—its fruity essence perfectly rounds out the savory feast.
How to Store and Freeze Cashew Chicken
Fridge: Store leftovers in an airtight container in the fridge for up to 4-5 days. This keeps your Cashew Chicken fresh and ready for indulgence anytime!
Freezer: For longer storage, place the cooled Cashew Chicken in an airtight container and freeze for up to 3 months. Perfect for busy nights when cravings strike!
Reheating: Reheat gently on the stovetop over medium heat, adding a splash of water or broth to keep it moist. This will help maintain the texture and flavor of your delicious dish.
Cooling: Always allow your Cashew Chicken to cool completely before transferring it to storage. This helps prevent condensation, which can make it soggy.
Better-Than-Takeout Cashew Chicken Recipe FAQs
What is the best way to select ripe vegetables for this recipe?
Absolutely! For the best results, choose fresh, vibrant vegetables without any dark spots or wilting. Look for broccoli with tightly packed florets, bright red bell peppers, and firm edamame. They should feel crisp and have a lively color, which indicates freshness.
How long can I store leftover Cashew Chicken in the fridge?
You can store leftover Cashew Chicken in an airtight container in the refrigerator for up to 4-5 days. Just ensure it cools completely before sealing the container to keep the flavors intact. When you’re ready to enjoy it again, gently reheat it to restore that delightful taste.
Can I freeze Cashew Chicken, and if so, how?
Very! To freeze your Cashew Chicken, let it cool entirely after cooking. Then, transfer it to an airtight container, ensuring there’s minimal air inside to prevent freezer burn. You can freeze it for up to 3 months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight and reheat it on the stovetop, adding a splash of water for moisture.
What causes the chicken to be soggy instead of crispy?
Great question! A soggy texture can happen if the chicken is not coated well enough with cornstarch before frying or if the cooking oil isn’t hot enough. Make sure your oil is at medium-high heat to achieve that perfect golden sear, and ensure an even coating of cornstarch for a delightful crunch.
Are there any dietary considerations for this recipe, such as allergies?
Absolutely! This Cashew Chicken contains common allergens like soy (in the low-sodium soy sauce) and tree nuts (from cashews). If you have allergies, you can substitute soy sauce with a gluten-free tamari, and use sunflower seeds or pumpkin seeds instead of cashews for a crunchy alternative. Always check labels for allergens in sauces, too!
Can I use other proteins or vegetables in this recipe?
Yes, indeed! Feel free to substitute the chicken with tofu or shrimp for a different twist. For vegetables, you can swap the broccoli and bell peppers with seasonal veggies like snap peas, carrots, or bok choy. The beauty of this dish lies in its versatility!
Easy Cashew Chicken Recipe for a Delightful Homemade Meal
Ingredients
Equipment
Method
- Coat the Chicken: In a zip-top bag, add your diced chicken along with cornstarch, salt, and pepper. Shake until evenly coated.
- Heat the Oils: In a skillet, heat both sesame oil and olive oil over medium-high heat. Add the coated chicken and sauté until golden brown, about 4-5 minutes.
- Add the Veggies: Toss in the broccoli florets, red bell peppers, shelled edamame, and minced garlic. Stir-fry until crisp-tender, around 3-4 minutes.
- Mix the Sauce: In a bowl, whisk together the soy sauce, honey, vinegar, chili garlic sauce, and ginger. Ensure well combined.
- Combine and Simmer: Add the cashews and sauce to the skillet. Mix gently and let simmer for 1-2 minutes.
- Serve It Right: Transfer to a serving plate, sprinkle with green onions, and enjoy!