Name: Chinese Cashew Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb chicken breast, cut into bite-sized pieces; 2 tablespoons cornstarch; 2 tablespoons soy sauce (for marinating); 2 tablespoons soy sauce (for sauce); 1 ½ tablespoons hoisin sauce; 1 tablespoon rice vinegar; 2 cloves garlic, minced; 1 teaspoon fresh ginger, minced; 1 cup broccoli florets; 1 red bell pepper, sliced; 2 green onions, chopped; ½ cup roasted unsalted cashews; 1 tablespoon sesame oil; 2 tablespoons vegetable oil (for cooking)

A saucy, savory stir-fry that brings the taste of your favorite Chinese takeout right into your kitchen! Chinese Cashew Chicken is all about tender, juicy chicken bites glazed in a flavorful garlic-ginger sauce, tossed with roasted cashews, and brightened by vibrant vegetables like bell peppers and broccoli.

It’s a perfect weeknight meal that combines comfort and crunch in every bite. Whether you’re trying to whip up something quick or craving a homemade takeout alternative, this dish delivers both simplicity and taste in one beautiful bowl.

Why You’ll Love This Chinese Cashew Chicken

Better than takeout: Skip the delivery wait and create something just as satisfying at home.
Nutty & savory: Cashews bring rich, buttery texture, balancing the umami-packed sauce.
Packed with veggies: Broccoli, peppers, and green onions add color and freshness.
Quick to prepare: Ready in under 30 minutes for busy weeknights.
Family favorite: Mild heat and bold flavor make it a hit with adults and kids alike.

Preparation Phase & Tools to Use

Creating this dish is all about staying organized with your prep and choosing the right tools. Here are a few kitchen essentials to help:

Wok or large nonstick skillet: The high heat distribution allows fast cooking and searing.
Sharp chef’s knife: Essential for dicing chicken and slicing vegetables evenly.
Cutting board: Preferably two—one for raw meat and one for vegetables to avoid cross-contamination.
Mixing bowls: Handy for marinating the chicken and prepping the sauce.
Tongs or a spatula: To stir-fry and keep everything moving without mashing the chicken.

Each of these tools helps streamline the cooking process and keeps your kitchen efficient, especially with a fast-cooking stir-fry like this.

Ingredients for the Chinese Cashew Chicken

Chicken breast: Boneless, skinless, and cut into bite-sized pieces; it’s the star protein.
Cornstarch: Helps create a crispy coating on the chicken when stir-fried.
Soy sauce: Delivers essential umami and saltiness.
Hoisin sauce: Adds a slightly sweet and tangy depth to the sauce.
Rice vinegar: Brings bright acidity to balance the dish.
Garlic & Ginger: Classic aromatics that form the flavor base.
Broccoli florets: Adds crunch and color, perfect with stir-fry sauces.
Red bell pepper: Sweet, colorful, and fast-cooking.
Green onions: Offer a light oniony bite and freshness.
Roasted unsalted cashews: Provide a buttery crunch without overpowering salt.
Sesame oil: A small drizzle for nutty aroma.

How To Make the Chinese Cashew Chicken

Step 1: Marinate & Prep the Chicken

Toss chicken pieces in soy sauce and cornstarch in a mixing bowl. Let sit for 10–15 minutes while you prep veggies and sauce.

Step 2: Mix the Sauce

In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, minced garlic, ginger, and a splash of water. Set aside.

Step 3: Cook the Chicken

Heat a wok or large skillet over medium-high heat with a bit of oil. Add chicken in batches, searing until golden brown and cooked through. Remove and set aside.

Step 4: Stir-Fry the Vegetables

In the same skillet, add a bit more oil. Sauté broccoli and bell peppers for 3–4 minutes until just tender-crisp. Add green onions in the last minute.

Step 5: Combine Everything

Return chicken to the pan. Pour in the sauce and toss to coat evenly. Stir in cashews and let everything heat through for 1–2 minutes. Drizzle with sesame oil.

How to Serve and Store Chinese Cashew Chicken

Serve hot over steamed white rice, jasmine rice, or even cauliflower rice for a lighter option. For added texture, garnish with extra cashews and sliced green onions.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for best texture, or microwave with a splash of water to keep the chicken tender.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and more forgiving if slightly overcooked.

Are cashews added raw or roasted?

Use roasted, unsalted cashews for the best flavor and texture.

Can this be made vegetarian?

Yes! Swap the chicken for tofu or seitan and adjust the sauce with vegetarian oyster sauce.

What if I don’t have hoisin sauce?

You can mix soy sauce, peanut butter, and a bit of brown sugar as a quick substitute.

Can I freeze this dish?

While it’s best fresh, you can freeze it. Just know the cashews and veggies may soften upon thawing.

How spicy is it?

It’s a mild dish, but you can add red pepper flakes or sriracha to turn up the heat.

Want More Chicken Stir-Fry Ideas?

If you loved this Chinese Cashew Chicken, check out these reader favorites from the blog:

Golden Crispy Chicken with Parmesan Mushroom Sauce for a creamy, comforting twist.
Tzatziki Chicken Veggie Naan Pizza if you love fusion-style chicken dinners.
Cheesy Garlic Chicken Wraps for easy lunchbox or weeknight ideas.
Bang Bang Chicken Recipe for a spicy, crispy indulgence.
Honey Pepper Chicken Mac and Cheese for a cozy, family-friendly twist.

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And let me know in the comments how yours turned out. Did you add a little chili oil? Maybe swapped in tofu or used sugar snap peas?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter, not harder.

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